Dishoom Chicken Tikka, cut edition
Makes two portions, each 386 kcal / 43.9g protein / 23.5g fat.
- 500g skinless boneless chicken thighs
- 1 jalapeno
- 10g garlic
- 30g ginger
- 1 tsp turmeric
- 1.5 tsp fine sea salt
- 30ml rice vinegar
- Peel the garlic, slice or peel the skin off the ginger and roughly chop both, along with the jalapeno.
- Using a spice grinder or small food processor, whizz all the ingredients up except for the chicken.
- Fat trim the chicken thighs and chop into roughly 3 by 3 inch squares. Mix in a bowl or ziploc bag with the marinade.
- Preheat the oven to 180C fan. While it preheats, thread half the chicken onto a metal skewer. Repeat with a second skewer and the rest of the chicken.
- Cook for 25-30 minutes, rotating each skewer halfway through.
Serve with rice, greek yoghurt and shredded carrots and sliced red onions.
Note - modifications are fat trimming the chicken, omitting the oil and sugar from the marinade, and omitting chilli powder since Tesco jalapenos have enough spice on their own.
