..where teens can learn to cook restaurant quality meals for the family
Chicken Tikka with Rice, Lemon and Chilli
This Chicken Tikka with Rice, Lemon and Chilli is mouth watering if you get it right – a perfect blend of tangy and spicy flavours, and it's pretty easy to do. Enjoy!
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BEFORE YOU START
This recipe combines the rich, marinated flavours of traditional chicken tikka with the freshness of lemon and a hint of spice from the chilli too! As with all recipes, you can lean it any way you like with more lemon, more chilli, or whatever else you like. It’s even better if you BBQ the chicken too!
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
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Equipment
- Large bowl
- grill or grill pan
- saucepan
- Mixing spoon
- Knife
- chopping board
Ingredients
- 1 kg boneless chicken thighs (or breasts)
- 250 g plain yoghurt
- 2 lemons (we'll use the juice!)
- 1 tbsp ginger paste (or finely chopped ginger)
- 2 tbsp garlic paste (or finely chopped garlic)
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tbsp ground coriander
- 1 tbsp black pepper
- 1 tsp chilli powder
- 1 tbsp cumin powder
- 1 tbsp Salt to taste
- 2 tbsp vegetable oil
- 300 g basmati rice
- 600 mL water
- 1 tbsp lemon juice
- 1 tsp salt
- 1 lemon, cut into wedges
- 1 green chilli, sliced
- fresh coriander leaves
- 1 red onion
Instructions
Prep in Advance
- Wash your hands.
- Gather all necessary utensils and ingredients
- Grab a large bowl, and cut the 1 kg boneless chicken thighs (or breasts) into that bowl into cubes – kitchen scissors is a great way to do it!
- Squeeze the juice from your 2 lemons over the chicken
- Sprinkle them with 1 tbsp Salt
- Grab a medium bowl to make the rest of the marinade. Pour the 250 g plain yoghurt in (you could of course put the bowl onto your scales, zero them, then measure out your yoghurt).
- Add the 1 tbsp ginger paste and the 2 tbsp garlic paste (or just add chopped ginger and garlic)
- Add 2 tsp garam masala
- Add 1 tsp turmeric powder
- Add 1 tsp chilli powder and 1 tbsp cumin powder
- Add 1 tbsp ground coriander and 1 tbsp black pepper
- Whisk it up well by hand and pour it over the chicken. Ensure it's all covered well by giving it a good stir.
- Cover the bowl and refrigerate for at least 30 minutes.
- Thinly slice your red onion and red chilli
Let's Cook!
- Preheat the grill or grill pan over medium-high heat (or BBQ!) We like to put the chicken cubes on a skewer and BBQ them as a kebab.
- Brush the grill with vegetable oil.
- Place the chicken on the grill.
- Grill each side for about 5-7 minutes or until fully cooked and slightly charred.
- Remove from the grill and set aside.
For Rice
- Cook the rice as per our instructions here.
To Serve
- We like to make this as colourful as we can. So we put the rice on plates, then the chicken (which we usually make slightly charred so it looks and tastes even better).
- Then add any combination (or all) of thinly sliced red onion, fresh red chilli, mango chutney, mint yoghurt, fresh coriander, and lemon wedges.
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂