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20 Minute Chicken Tikka. Honestly so easy to make and the flavours just go so well, it will be your new obsession! Perfect for the family as it's not too spicy.
Serves: 4 Time: 20 minutes
Ingredients
2 Spring Onions, chopped finely
600g Chicken Thighs, cut into chunks
240g Natural Yoghurt
1 Cucumber, halved lengthways and
the seeds scooped out, the rest finely chopped
1 Red Chilli, chopped finely (optional)
2 Packs of Microwavable Rice or 50g dry weight rice per person
2 Teaspoons Ground Cumin Seeds
2 Teaspoons Smoked Paprika
2 Teaspoons Turmeric Powder
2 Garlic Cloves, minced
2 Teaspoons Sugar
1 Tablespoon Fresh Ginger, grated
Method
Heat the oven to 220°C. Then combine the chilli, ginger, garlic and seasoning in a blender and blitz until a paste like consistency.
Add 4 tablespoons of yoghurt, turmeric, paprika, sugar and the blitzed paste to a bowl and mix well, add the chicken to the marinade ensuring its coated well.
Spread the chicken out onto an oven proof tray and bake in the oven for around 10 mins.
Meanwhile, add the cucumber seeds to the reserved yoghurt, season to taste.
Heat the rice according to the package instructions then add the cucumber and onions to the rice, tossing well.
Finally, finish the chicken off under the grill for around 5 minutes, serve on top of a bed of rice with your yoghurt dip on the side!
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Hope you loved it!
Rosie ❤️
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