Chicken Tikka
with Raita
What you need
- 300g Pauls All Natural 99.8% Fat Free Yoghurt
- Lemon juice
- 6 tsp ground coriander
- 6 tsp ground cumin
- 6 tsp garlic powder
- 6 tsp ground paprika
- 4 tsp garam masala
- 3 tsp ground ginger
- 3 tsp dried mint
- 2 tsp chili powder
- 8 chicken thighs, skin off
- 1 small Lebanese cucumber
- Handful mint leaves, chopped
- Pepper
- 4 naan bread
- Coriander leaves, sliced cucumber and spanish onion
How To Make It
- Mix all the dried spices in a large bowl with some lemon juice and 100g of yoghurt. Cut the chicken thighs in half and toss through the tikka marinade, cover with cling film and refrigerate for 3 hrs or overnight. Skewer with pre-soaked bamboo or steel skewers and barbeque on high heat until cooked through.
- To make the raita, cut the cucumber in half lengthways and scoop out the seeds with a teaspoon and dice finely. Mix with some lemon juice and the rest of the yoghurt, season to taste and add the chopped mint leaves.
- To serve, brush the naan with a little oil and heat on the barbeque grill for a few seconds on each side. Spread over some sliced Spanish onion and cucumber slices and add the tikka skewers. Generously drizzle the raita over the top and garnish with coriander leaves and lemon wedges.
