Tandoori chicken tikka recipe
 This authentic tandoori chicken tikka is succulent and sure to become a family favourite. The key to getting a tandoori taste is to use Greek-style yoghurt and to baste with melted ghee or butter while it cooks. You will need 5 wooden skewers. 2.5cm/1in piece fresh ginger, finely grated4 garlic cloves, finely grated1 bird's-eye green chilli, very finely chopped2 tbsp Greek-style yoghurt2 tsp gram flour (chickpea flour)½ tsp chilli powder (or a little more if you’d like it spicy)1 tsp mild paprika1 tsp ground coriander ½ tsp garam masala pinch ground cinnamon pinch saffron, crushedpinch salt450g/1lb skinless boneless chicken thighs, cut into bite-sized piecessmall knob ghee or butter, melted, for basting 2.5cm/1in piece fresh ginger, finely grated 4 garlic cloves, finely grated 1 bird's-eye green chilli, very finely chopped 2 tbsp Greek-style yoghurt 2 tsp gram flour (chickpea flour) ½ tsp chilli powder (or a little more if you’d like it spicy) 1 tsp mild paprika 1 tsp ground coriander ½ tsp garam masala pinch ground cinnamon pinch saffron, crushed pinch salt 450g/1lb skinless boneless chicken thighs, cut into bite-sized pieces small knob ghee or butter, melted, for basting 1 tsp chaat masala (available in large or Asian supermarkets)½ lime, juice onlyparathassalad leaves 1 tsp chaat masala (available in large or Asian supermarkets) ½ lime, juice only parathas salad leaves Method Mix together the ginger, garlic and chilli until you have a smooth paste.In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well.Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes.Preheat the grill to medium.Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad. Mix together the ginger, garlic and chilli until you have a smooth paste. Mix together the ginger, garlic and chilli until you have a smooth paste. In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well. In a small bowl, mix the yoghurt with the gram flour until smooth. Stir in the ginger paste, chilli powder, paprika, coriander, garam masala, cinnamon, saffron and salt to taste. Stir well. Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes. Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes. Preheat the grill to medium. Preheat the grill to medium. Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes, carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad. Serve immediately, sprinkled with chaat masala and lime juice, with parathas and salad.