Chicken Tikka-Ram

Chicken Tikka-Ram

Recipe By Louis Tikaram

Ingredients

  • 1 kg Coles deli chicken thighs

  • 1 cup Jalna Greek yogurt

  • 4 cloves garlic, finely chopped

  • 1 knob of fresh ginger, peeled and finely chopped

  • 3 tsp Coles chili powder

  • 2 tsp Coles garam masala

  • ½ tsp Coles ground cumin

  • ¼ cup Squeaky Gate extra virgin olive oil

  • 1 lemon, use half for juice and half as wedges

  • 4 sprigs fresh coriander, leave some to garnish when serving

  • salt to taste

  • black pepper to taste

  • Yoghurt Dip

  • ½ cup  Jalna Greek yogurt

  • lemon, squeeze of juice

  • 2 tbsp fresh coriander, chopped

  • ½ tsp Coles ground cumin

  • sea salt, to taste

Method

  • For the Yoghurt Marinade:

  • In a large bowl, combine the yogurt, garlic, ginger, chili powder, garam masala, cumin, olive oil, lemon juice, salt, and pepper. Stir well, until the marinade is uniform.

  • Add the chicken to the bowl, mix well to coat. Cover, and refrigerate for at least 2 hours or overnight.

  • Preheat the grill, brush grates with oil, and cook the chicken, basting with the yoghurt marinade, over medium-high heat until well coloured and cooked all the way through, at least 25 minutes.

  • Serve on a sharing plate with some lemon wedges on the side.

  • For the Yoghurt Dip:

  • Combine all the yoghurt marinade ingredients in a bowl, then serve in a small dipping bowl alongside your chicken dish.