Marinated overnight in a mixture of yogurt and spices, Pakistani Chicken Tikka (tick-ah) are little kebabs zuhich may be served with either naan or chapattis.5 fl. oz. yogurt 4 garlic cloves, crushed 1-inch piece fresh root ginger, peeled and finely chopped or grated
1 small onion, grated
1½ teaspoons hot chilli powder
1 tablespoon ground coriander
1 teaspoon salt
3 whole chicken breasts, skinned and boned
1 large onion, thinly sliced and pushed out into rings
2 large tomatoes, thinly sliced
2 tablespoons chopped fresh coriander leaves
In a medium-sized mixing bowl, combine the yogurt, garlic, ginger, onion, chilli powder, coriander and salt, beating well to mix. Set aside.
Cut the chicken meat into 1-inch cubes. Add the cubes to the marinade and mix well to coat. Cover the bowl and place it in the refrigerator. Leave to marinate for at least 6 hours or overnight.
Preheat the grill to high.
Thread the chicken cubes on to skewers. Cover the grill rack with aluminium foil. Place the skewers on the foil and grill the chicken cubes, turning them occasionally, for 5 to 6 minutes or until they are cooked.
Remove the skewers from the heat. Slide the kebabs off the skewers on to a warmed serving dish. Garnish with the onion rings, sliced tomatoes and chopped coriander leaves. Serve immediately.