Kenco Cappuccino 10/19

Chicken Tikka

Voujon Restaurant in Edinburgh
Serves: 2
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  • 500g chicken, cubed
  • 2-3 cloves garlic, minced
  • 1 inch ginger, grated
  • Pinch salt
  • 6 tbsp yoghurt
  • ½ tsp garam masala (warm spice mix)
  • ½ tsp turmeric powder
  • To taste chilli powder
  • Fresh coriander, chopped
  • 1 tbsp lemon juice


  1. Mix the spices, lemon juice, ginger and garlic up into a paste with a little water
  2. Stir in with the yogurt to make a tikka marinade
  3. Soak the chicken in the marinade for 2-60 hours, and place in the fridge
  4. Preheat the oven to highest heat
  5. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken pieces are properly cooked throughout - if the juices run clear it's cooked
  6. Serve with mixed salad
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