Chicken Tikka Boti

  • 16 Jul - 22 Jul, 2022
  • Mag The Weekly
  • Cookery


• 3 chicken fillets, cut into chunky pieces

• 75 g Greek yogurt

• 2 tablespoons ginger and garlic paste

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon smoked paprika

• 2 teaspoons mild chilli powder

• 1 tablespoon lemon juice


Tip all of the ingredients into a large bowl with plenty of seasoning and mix really well. Cover and chill for at least a few hours but preferably overnight. Heat the grill to high. Thread the chicken pieces onto the metal skewers, leaving any excess marinade behind, packing in the pieces. And then out the chicken pieces onto a baking tray and cook under the grill for five minutes or until charred really well, then flip and repeat until cooked through and charred all over. Serve with flatbreads, raita, shredded lettuce and some pink pickled onions, if you like.