Tikka is an Indian word referring to a dish of small pieces of meat or vegetables marinated in a spice mixture. Try our take on this famous favourite recipe.
- 1 x County Fair chicken braai pack 10 pieces
- Salt and milled pepper
- 3 Tbsp (45ml) tikka chicken paste
- Glug olive oil
- 2 onions, chopped
- 3 Tbsp (45ml) medium curry powder
- 3 garlic cloves, sliced
- 1 Tbsp (15ml) freshly grated ginger
- 3-4 whole tomatoes, chopped
- 1 Tbsp (15ml) tomato paste
- 2 tsp (10ml) brown sugar
- 2 cups (500ml) chicken stock
- 4 potatoes, peeled and chopped
- Handful of fresh coriander, chopped
- Juice (60ml) of 1 lemon
- Plain roti
- Red onion and tomato sambal
- Season the chicken with salt and pepper.
- Rub with the tikka chicken paste, making sure to coat evenly.
- Heat the olive oil in a pot and fry onions for 3-4 minutes.
- Add the curry powder and fry for another 3-4 minutes.
- Add the garlic, ginger and chopped tomatoes and fry for about 5-6 minutes.
- Add the tomato paste and brown sugar and fry for another 2 minutes (add a splash of water if necessary).
- Add the marinated chicken and stock and cover with a lid. Simmer for 15 minutes over medium heat.
- Add the potatoes and fresh coriander and simmer for a further 20-25 minutes or until the chicken and potatoes are cooked through.
- Season well, stir through freshly chopped coriander and lemon juice.
- To serve:
- Serve with flaky roti or charred pitas, sambals and cucumber yoghurt if preferred.