Chicken Tikka


10 Portions

Chicken Fillets 500g
Live Natural Yoghurt 150
Dried Ginger 1 tsp
Cumin pinch
Coriander 1 tsp
Chili Powder pinch
Turmeric pinch
Lemon Juice and Zest 1 wedge
Tomato Puree 80g
Garam Masala 0.5 tsp
Salt pinch
Pepper pinch
Fresh Coriander To taste

50 Portions

Chicken Fillets 2.5kg
Live Natural Yoghurt 750ml
Dried Ginger 1 tbsp
Cumin 0.5 tbsp
Coriander 1 tbsp
Chili Powder 0.5 tbsp
Turmeric 0.5
Lemon Juice and Zest 1.5
Tomato Puree 400g
Garam Masala 0.5 tbsp
Salt 0.5 tsp
Pepper 0.5 tsp
Fresh Coriander To taste

100 Portions

Chicken Fillets 5kg
Live Natural Yoghurt 1.5ltr
Dried Ginger 2 tbsp
Cumin 1 tbsp
Coriander 2 tbsp
Chili Powder 1 tbsp
Turmeric 1 tsp
Lemon Juice and Zest 3
Tomato Puree 800g
Garam Masala 1 tbsp
Salt 1 tsp
Pepper 1tsp
Fresh Coriander To taste


  1. Place chicken fillets in trays
  2. Combine all of the other ingredients in a mixing bowl
  3. Taste and adjust seasoning if necessary
  4. Mix well with the chicken in trays
  5. Cover and leave in the fridge to marinade for 24 hours
  6. After 24 hours shake the marinate from the chicken, DO NOT RINSE IT OFF WITH WATER
  7. Cook in the oven at 180˚C until it reaches a core temperature of 75˚C for 2 minutes
  8. Serve sprinkled with chopped, fresh coriander

Key Points