Pat Chapman's Curry Club

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Red Chicken Tikka

 

This recipe comes from Pat Chapman's The New Curry Bible

 

Serves 2 as a starter

 

Ingredients

10 to 12 4 cm (11/2 inch) cubes, skinned chicken breast

200 g (7 oz) Red Tandoori Marinade

 

Method

1. Mix the chicken into the marinade in a non-metallic bowl. Cover and refrigerate for 24-60 hours.

2. To cook, preheat the grill to medium and divide the chicken between two skewers.

3. Place the skewers on the grill rack above a foil-lined grill pan and place this is the midway position. Alternatively, the kebabs can be barbecued.

4. Cook for 5 minutes, turn, then cook for a further 5 minutes.

5. Cut through one piece of chicken to ensure that it is fully cooked; it should be white right through with no hint of pink. If not, cook for a while longer. When fully cooked, raise the pan nearer to the  heat and singe th  pieces to obtain a little blackening.

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