Gluten Free – Dairy Free – Egg Free
Now I know that Chicken Tikka is normally chunks of meat served with rice but I wanted a roast dinner with a difference last weekend. I was going to make a chicken tikka dish but I found a large chicken in the freezer we needed to eat. So I thought I would combine the two and I made a Roast Chicken Tikka.
Originally, Chicken Tikka was said to have been requested by an Emperor about 5000 years ago who was scared of choking on his bones. So he sent his Punjabi chefs to cut his chicken off the bone before cooking it in the tandoor and so chicken tikka was born. It wasn’t until the 1950s when many people emigrating from India that Indian restaurants started to appear in Britain.
Suddenly Chicken Tikka became popular and it’s now known throughout the country. If you visit a local takeaway anywhere in the UK I can guarantee you will find chicken tikka masala on the menu. It’s a beautifully flavoursome dish that is not too hot or spicy. Well worth a try.
- Large mixing bowl
- Stirring spoon
- Measuring jug
- Garlic Crusher
- Baking tray with lid or tin foil
- Chopping board
- Large chicken x 1
- Coconut yogurt x 100mls
- Ground turmeric x 1/4 tsp
- Ground ginger x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1tsp
- Ground cinnamon x 1 tsp
- Mild chilli powder x 1/2 – 1 tsp
- Dried oregano x 1 tsp
- Garlic cloves x 4 crushes
- Salt and pepper to taste
- Lemon x 1/2 juice
- In the large mixing bowl put the coconut yogurt, ground turmeric, ground ginger, ground cumin, ground coriander, ground cinnamon, mild chilli powder and dried oregano.
- Next crush the garlic cloves and add to the yogurt mix.
- Finally squeeze the juice of half a lemon in the bowl.
- Now mix all of these ingredients together in the bowl.
- Remove all the packaging from the chicken and place it onto the plate.
- You may want to put a tea towel underneath the plate to stop it from moving for the next part.
- Once the chicken is on the plate, remove the skin from the breast, being careful not to rip the skin.
- So start to slide your hand carefully in between the chicken and its skin.
- Scoop a spoonful of the yogurt mixture from the bowl and smear it between the chicken and its skin.
- Once you have covered as much of the breast as possible put the leftover mixture on the top of your chicken.
- Leave in the fridge for six – eight hours or preferably overnight.
- Once the chicken has been in the fridge long enough remove it 30 minutes before cooking.
- Preheat the oven to 200°C and put the baking tray with lid in. (If you have one).
- Once the oven is hot enough remove the baking tray and put the chicken into it.
- Place the lid on or if you don’t have a lid use tin foil instead.
- Now put the chicken in the oven for an hour with the lid or tin foil on.
- Once the hour is up remove the lid and turn the temperature up to 220° for the last 15 – 20 minutes.
- Finally remove the chicken from the oven and put a skewer in to check it’s cooked.
- If you put the skewer in and the juices run clear then it’s cooked.
- Leave the chicken to rest on the chopping board for 10 – 20 minutes before carving.
- Then serve with rice or roast veggies and enjoy.
Roast Chicken Tikka really did spice up our dinner and we all enjoyed it. Especially my son Ted who ate mainly the chicken for his dinner. We served ours with roast vegetables because my husband loves his roast dinners. However, I would imagine you could serve this with rice and steamed vegetables for a Saturday night fake away. Plus any leftovers from the chicken that you may have can be frozen and eaten at a later time. However you decide to enjoy this meal, as always, enjoy.