Ingredients
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2 Chicken Breast
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Marinade
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2 tbsp Greek Yogurt
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1 tsp Curry Powder
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1 tsp Paprika
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1 tsp Almond Flouror ground almond
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1 tsp Dessicated Coconut
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1 tsp Chilli Powderor to taste
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0.5 tsp Turmeric
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0.5 tsp Cumin Seeds
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1tsp Salt
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0.5 tsp Pepper
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1 Lemon Juice
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To Serve
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Flat Breads
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Greek Yogurt
Directions
This Chicken Tikka Korma recipe is one that I make up around once a month, in one way or another. Sometimes I make the chicken for the BBQ and sometimes I just cook it under the grill in the kitchen. It’s perfect to make with flat breads, with a nice salad or you can serve on top of rice with a nice raita.
An earlier version of this recipe can be found HERE. You can see that it’s more or less the same. Over the years, I have adjusted the spicing and started adding ground nuts. Because of the sweeter flavour that came from the almond and cocnut, I started calling this version, Chicken Tikka Korma.
This is another recipe that I am cataloguing that originally came from my parents. The use of yogurt and store cupboard spices comes straight from them but they wouldn’t have used coconut and almond. I think the ground nuts bring a much needed sweetness that works beautifully with the heat in the chilli powder. I guess, traditionally korma wouldn’t have been spicy but I never miss an opportunity to crank up the heat. If you aren’t big on chilli, that’s fine but don’t leave it out, just reduce the amount to half a teaspoon.
For your dried spices, I’m not too strict. I usually have a look in the cupboard and pull out what I think sounds right. The paprika and chilli are what give it the nice red colour. The rest of the Indian flavours come from the curry powder, cumin seeds and turmeric. Don’t forget salt, pepper and lemon for seasoning.
Greek or natural yogurt will work well for the marinade. Yogurt is often used in Indian cooking so that part is authentic! You can also use the yogurt to make a delicious flat bread. My yogurt flatbread recipe will be on the website soon but this one is just as tasty! Try to leave the spices in the yogurt marinating over night but if you can’t leave it all night, at least four hours should do.
Give this a go and then make it again. Play with the level of spicing. You can make it more sweet but adding a little honey like Dave from 61st Merchant Quays did when he played with the recipe. You can also add more or less chilli, or fresh herbs like parsley or coriander too.
Steps
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1
Done
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Dice the chicken into larege chunks. In a mixing bowl, stir in the yogurt, lemon juice (I also throw the squeezed lemon in too), spices and salt and pepper. Stir until everything is well coated. Cover and put in the fridge for at least 4 hours, or preferably overnight. |
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2
Done
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Skewer the chicken onto two metal skewers, or four smaller ones if they don't fit. If you're using wooden skewers, be sure to soak them for at least an hour before the cook. Discard the squeezed lemon slices. |
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3
Done
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Cook directly over hot coal on your BBQ for 15-20s. The ground almond and dissecated coconut will char a little, but thats OK. Turn every 5 minutes or so. |
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4
Done
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When you're satisfied the chicken is cooked through, serve with breads, mint yogurt and a bit of a salad. |
