Tue, 29 May 2018
Chicken Tikka
4 chicken breasts, cut into finger-sized strips
4 cloves garlic
7g ginger root
1 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garam masala
1/2 teaspoon chilli powder (optional)
250ml natural yogurt
1 lemon, zest and juice
pinch black pepper
Sweet Potato Fries
2 sweet potatoes, peeled and cut into spears
3 tablespoons olive oil
Raita
240ml natural yogurt
4 cloves garlic, roasted and crushed
1 bunch fresh mint leaves (about 10g), finely chopped
pinch black pepper
1/2 teaspoon paprika
Method:
Place the chicken in a medium-sized bowl. Add the rest of the tikka ingredients to a blender and pulse until creamy and smooth. Pour over the chicken and, using a spatula or your hands, give everything a good mix to ensure the chicken is completely coated. Cover and leave in the fridge for at least 4 hours but preferably overnight.
When you're ready to cook, preheat the oven to 180ºC/350ºF/gas 4.
Place the sweet potatoes in a bowl, drizzle over the olive oil and, using your hands, give it a good mix to ensure the potatoes are fully coated. Place them onto a baking tray lined with parchment paper.
Remove the chicken from the fridge, turn it out onto another baking tray lined with parchment paper and bake both the sweet potato and chicken for 30 minutes. Halfway through, turn the pieces of chicken over.
While the chicken and potatoes are cooking, make the raita. Place the yogurt in a bowl and add the garlic and mint leaves. Add a little sprinkle of black pepper to taste and the paprika and give it a good stir.
Serve the chicken with the fries and the sauce drizzled over.
Watch how it's made below:
