Saturday, September 14, 2013

Chicken tikka, simplified

Forced compromises can sometimes lead to happy discoveries. For example, you don’t always need to include a huge medley of spices in a dish. Because of aversions among some members of my family to cumin, coriander, cardamom, and other traditional ingredients of Indian dishes, I included only three spices in this baked chicken dish, which we took on a picnic. We all loved it.

2 chicken supremes, cut into fork-sized pieces
2 cloves garlic, crushed into a pulp with a little salt
1tsp turmeric
1/2tsp ground ginger (I would have used grated fresh ginger if there had been some in the house
Cayenne pepper to taste
About 2tbsp Greek yoghurt
Lime juice

Toss the ingredients in a baking dish. There should be just enough yoghurt to coat the chicken. If you have time, leave the chicken to marinate in the fridge, covered, for a few hours.

Put the dish in a hot, gas mark 8 (230C) oven for about 20 minutes, until the chicken has a reddish brown glaze and is cooked through.

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