CHICKEN TIKKA

• portioner: SERVES 4 AS A STARTER

Ingredienser

2 tsp granulated sugar

Lime wedges

25g unsalted butter, melted with skin

30ml rice vinegar

10g green chillies (2-3)

10g garlic (2-3 cloves)

TO GRILL AND SERVE

FOR THE MARINADE

1 tsp deggi mirch chilli powder

1 tbsp vegetable oil

1½ tsp fine sea salt

30g fresh root ginger

1 tsp ground turmeric

500g boneless chicken thighs,

Vejledning

2. For the marinade, blitz the ingredients together in a

3. Spoon the marinade over the chicken pieces and turn

4. Take the marinated chicken out of the fridge 20 minutes

6. Let the cooked chicken rest for 5 minutes before serving,

1. Cut each chicken thigh into 3 pieces and pat dry with

5. Heat the grill to high. Thread the marinated chicken with lime wedges for squeezing.

kitchen paper. Place in a large bowl.

that the chicken pieces are cooked through.

for 6-24 hours.

turning and basting regularly with the melted butter, until deep golden brown with some charring. Check

blender or mini food processor to a smooth paste.

them now.)

for the heat to penetrate. Grill for 12-15 minutes,

them to coat. Cover and leave to marinate in the fridge before cooking. (If you are using wooden skewers, soak onto skewers, leaving enough space between the pieces