\n<\/strong><\/h1>\n
Serves 4<\/strong><\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section” transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”off” custom_padding=”20px||20px|” padding_mobile=”on” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off” gutter_width=”3″ custom_padding_tablet=”20px||20px|” prev_background_color=”#8c1a00″ next_background_color=”#548311″][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” parallax_3=”off” parallax_method_3=”off” column_padding_mobile=”on” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_2″][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2016\/12\/Chicken-Tikka-with-a-Mauritian-Twist-800w-px.jpg” align=”center” use_border_color=”off” alt=”chicken tikka 1 – The Artisan Food Trail” _builder_version=”3.4.1″ \/][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Intro Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
These tasty pieces of chicken are bursting with tang and spice and take no time at all to make, just the marinating takes a while, leaving you to do something else or just relax.
\nEasy to cook under a hot grill, or if you prefer, over glowing barbecue coals.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” parallax_3=”off” parallax_method_3=”off” column_padding_mobile=”on” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_4″][et_pb_text admin_label=”Ingredients” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”|on|||” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
Ingredients<\/h3>\n\n- 800g skinless, boneless chicken breast<\/li>\n
- 150g natural yoghurt<\/li>\n
- 80g ginger, grated<\/li>\n
- 4 garlic cloves, grated<\/li>\n
- 2 tbsp Ragini\u2019s Mauritian Curry Powder<\/li>\n
- 1 tbsp lemon or lime juice<\/li>\n
- 2 tbsp tomato pur\u00e9e<\/li>\n
- 50g unsalted butter, melted<\/li>\n
- salt<\/li>\n<\/ul>\n
[\/et_pb_text][et_pb_text text_font_size=”16″ use_border_color=”on” custom_padding=”15px|15px|15px|15px” background_position=”top_left” background_repeat=”repeat” background_size=”initial” border_color_all=”#70bfe3″ border_width_all=”2px” _builder_version=”3.4.1″]<\/p>\n
![\"aftrecipedownloadicon\"](\"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2015\/12\/aftrecipedownloadicon.jpeg\")
<\/a><\/p>\nTo download a printable recipe card, just click on the icon.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Method” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
Method<\/h3>\n
Cut the chicken into 4cm cubes.<\/p>\n
Put the yogurt, ginger, garlic curry powder, lemon or lime juice and tomato pur\u00e9e into a bowl and stir to mix well. Stir in the melted butter.
\nAdd the chicken pieces and stir until they are all evenly coated.<\/p>\n
Cover the bowl with cling film and place in the refrigerator for at least 4-6 hours or preferably overnight, to marinate.<\/p>\n
To cook the chicken, preheat the grill to medium-high.
\nThread the chicken pieces on to metal skewers.<\/p>\n
Grill the chicken for 8-10 minutes, turning now and then and basting occasionally with the yogurt marinade.
\nTo check the chicken is cooked through, take one of the biggest pieces and cut it in half. There should be no sign of pink and the juices will run clear when it is done.<\/p>\n
Serve with rice, flatbreads, such as roti or chapattis, and salad.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2016\/12\/Raginis-Mauritian-Curry-Powder.jpg” use_border_color=”off” alt=”chicken tikka 2 – The Artisan Food Trail” show_bottom_space=”off” _builder_version=”3.4.1″ \/][et_pb_text admin_label=”Tips\/Notes” background_layout=”light” text_orientation=”left” background_color=”rgba(112,191,227,0.27)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_padding=”15px|15px|15px|15px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
\nEasy to cook under a hot grill, or if you prefer, over glowing barbecue coals.<\/p>\n
- \n
- 800g skinless, boneless chicken breast<\/li>\n
- 150g natural yoghurt<\/li>\n
- 80g ginger, grated<\/li>\n
- 4 garlic cloves, grated<\/li>\n
- 2 tbsp Ragini\u2019s Mauritian Curry Powder<\/li>\n
- 1 tbsp lemon or lime juice<\/li>\n
- 2 tbsp tomato pur\u00e9e<\/li>\n
- 50g unsalted butter, melted<\/li>\n
- salt<\/li>\n<\/ul>\n
[\/et_pb_text][et_pb_text text_font_size=”16″ use_border_color=”on” custom_padding=”15px|15px|15px|15px” background_position=”top_left” background_repeat=”repeat” background_size=”initial” border_color_all=”#70bfe3″ border_width_all=”2px” _builder_version=”3.4.1″]<\/p>\n
<\/a><\/p>\nTo download a printable recipe card, just click on the icon.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Method” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
Method<\/h3>\n
Cut the chicken into 4cm cubes.<\/p>\n
Put the yogurt, ginger, garlic curry powder, lemon or lime juice and tomato pur\u00e9e into a bowl and stir to mix well. Stir in the melted butter.
\nAdd the chicken pieces and stir until they are all evenly coated.<\/p>\nCover the bowl with cling film and place in the refrigerator for at least 4-6 hours or preferably overnight, to marinate.<\/p>\n
To cook the chicken, preheat the grill to medium-high.
\nThread the chicken pieces on to metal skewers.<\/p>\nGrill the chicken for 8-10 minutes, turning now and then and basting occasionally with the yogurt marinade.
\nTo check the chicken is cooked through, take one of the biggest pieces and cut it in half. There should be no sign of pink and the juices will run clear when it is done.<\/p>\nServe with rice, flatbreads, such as roti or chapattis, and salad.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2016\/12\/Raginis-Mauritian-Curry-Powder.jpg” use_border_color=”off” alt=”chicken tikka 2 – The Artisan Food Trail” show_bottom_space=”off” _builder_version=”3.4.1″ \/][et_pb_text admin_label=”Tips\/Notes” background_layout=”light” text_orientation=”left” background_color=”rgba(112,191,227,0.27)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_padding=”15px|15px|15px|15px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n