Chicken Tikka

Ingredients

• 800 g chicken meat (breast or boneless thighs)
• 2 cm fresh ginger
• 2 cloves garlic
• 400 g yogurt
• 2 tsp paprika powder (sweet)
• 0.5 tsp ground cumin
• pepper (from grinder)
• 0.5 tsp chili powder
• 0.5 tsp turmeric
• 0.5 lemon (juice)
• 2 tbsp chopped coriander leaves
• Salt
• 1 cucumber
• 8 tortilla sheets

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into bite‑sized cubes. Place in a bowl.

2. 2.

   Peel and finely chop the ginger and garlic. Mix with yogurt, paprika, cumin, pepper, chili powder, turmeric, lemon juice and coriander leaves; combine with the chicken pieces. Cover and refrigerate for at least 30 minutes.

3. 3.

   Remove the chicken from the marinate, drain and skewer onto wooden sticks. Season lightly and grill over high heat, turning regularly, for about 10 minutes, brushing with leftover marinade midway.

4. 4.

   Wash the cucumber, halve lengthwise, remove seeds and dice into small cubes. Place tortilla sheets on the grill and cook both sides for about ½–1 minute. Fold tortillas onto plates, arrange skewers on top, garnish with cucumber cubes and serve.