Recipes
Chicken Tikka
Ingredients
10 Portions
Chicken Fillets: 500g
Live Natural Yoghurt: 150ml
Dried Ginger: 1 tsp
Cumin: Pinch
Coriander: 1 tsp
Chilli 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
Chilli Powder: 0.5 tbsp
Turmeric: 0.5 tsp
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: 1.5 litres
Dried Ginger: 2 tbsp
Cumin: 1 tbsp
Coriander: 2 tbsp
Chilli Powder: 1 tbsp
Turmeric: 1 tsp
Lemon Juice and Zest: 3
Tomato Puree: 800g
Garam Masala: 1 tbsp
Salt: 1 tsp
Pepper: 1 tsp
Fresh Coriander: To taste
Method
- Place chicken fillets in trays
- Combine all other ingredients in a mixing bowl
- Taste and adjust seasoning if necessary
- Mix well with the chicken in trays
- Cover and refrigerate to marinate for 24 hours
- After 24 hours, shake off the marinade (do not rinse)
- Cook in the oven at 180°C until the chicken reaches a core temperature of 75°C for 2 minutes
- Serve sprinkled with chopped, fresh coriander
Key Points
Allergens
Milk, Mustard, Wheat, Celery
