Chicken Tikka

Chicken Tikka is a wonderfully versatile dish.  You can serve it as a starter or as a main meal with some cauliflower rice, you can thread it on to skewers with some chopped peppers, onions and mushrooms to make kebabs for a BBQ, have it in salads or just as a snack.  I like to make a batch and freeze up portions for my salads (it goes really well with Roqufort and pine nuts!).

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Chicken Tikka

This recipes has come from my personal trainer's, Matt Brereton-Patel's 21 Day Elimination Diet Cookbook

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Courses

Main, Lunch, Snack

Prep Time

10 minutes

Cook Time

30 minutes

Servings

-4 MetricUS Imperial

Ingredients

• 2 chicken breasts cubed
• juice of 1 lemon
• 4 tbsp goat's yoghurt
• 2 cloves garlic minced
• pinch smallof sea salt
• 1 tbsp coriander seeds crushed
• 1 1/2 tsp ground cumin
• 3/4 tsp ground turmeric
• 1/2 tsp cayenne pepper

Courses Main, Lunch, Snack Prep Time 10 minutes Cook Time 30 minutes Servings -4 MetricUS Imperial Ingredients 2 chicken breasts cubed juice of 1 lemon 4 tbsp goat's yoghurt 2 cloves garlic minced pinch smallof sea salt 1 tbsp coriander seeds crushed 1 1/2 tsp ground cumin 3/4 tsp ground turmeric 1/2 tsp cayenne pepper

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Instructions

1. In a bowl combine the meat with the lemon juice and salt and stand for 10 mins
2. Separately combine the yoghurt with the rest of the ingredients
3. Add the chicken to the yoghurt mixture, cover and leave to marinate in the fridge for 2-3 hours
4. Grill, bake or fry as you wish!

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