Cook Time: 25 minutes plus 3-12 hours marinate time
Serves: 4-5 people
Ingredients:
- 1 kg of chicken thigh fillets cut into large pieces
- 2 Tablespoons greek yoghurt
- 1 teaspoon chilli powder
- 1.5 teaspoons salt
- 2 teaspoons dried mint or 1 teaspoon fresh mint finely chopped
- The juice of half a lemon
- 2 teaspoons Celina's Pantry Tikka Masala spice mix
Method:
- Combine all the ingredients above and leave to marinade for at least 3 hours. For best results, marinate overnight.
- It is recommended that chicken tikka be cooked at high heat for best results.
If cooking in the oven cook on the top shelf at 220c for 25 minutes turning regularly.
If cooking on the bbq cook on the char grill side for best results (this is my recommended method)
If cooking in the air fryer cook on 210c in 7 minute burts for 28 minutes, turning at each 7 minute interval.