Pulled Tandoori Chicken Tikka
Pulled Tandoori Chicken Tikka | RECIPE
My Pulled Tandoori Chicken Tikka Bun Kabab has always been the best seller on my menu I’m pretty chuffed with the sales figures because this is the first recipe I ever developed.
Soft succulent pulled chicken slow cooked in a tandoor style balanced with crisp tawa seared flecks. A spice blend of smokey paprika and earthy mace. My tandoori tawa chicken is juicy and umami.
INGREDIENTS
500g boneless chicken thighs skin off
250g natural low fat yoghurt
1/2 lemon
1 tsp paprika
1 tsp smoked paprika
1/2 tsp ground cumin seeds
1/2 tsp ground coriander seeds
1/2 tsp ground chilli flakes
1/4 tsp turmeric
1/2 tsp garam masla
1 tsp garlic powder
1 tsp ginger powder
1 tsp onion powder
1 tsp salt
METHOD
Combine the dry ingredients with the yoghurt and the lemon juice. Mix them to form the marinade.
Massage the marinade into the chicken thighs.
Cut the leftover lemon skin into 4 chunks and massage that in as well. This will more citrussy oomph and the charred skins in the over will only add a caramelisation to the flavour!
Place the chicken in a metal only cooking pot or a roasting tray with high edges.
Seal it with foil and refrigerate at least for 30 minutes if not overnight.
Preheat the over 180℃. Roast the chicken 30 minutes with the foil on. Remove the foil and give the chicken a stir to bring the bottom pieces to the top.
Roast it without the foil for another 10 minutes to give the chicken a bit of colour.
You know it’s cooked when the chicken is soft and falls apart to the touch.
Remove the chicken pieces from the pot and put them aside for now!
Give the cooking pan a light scrape to release any chicken pieces stuck at the bottom.
Heat the gravy in the same cooking pot over a medium heat, brining it to a boil.
Simmer the gravy at a low heat till it thickens and reduces by half. You can turn the heat off now.
Add the cooked chicken back to the cooking pot and give a light stir to gently flake the meat.
SERVING SUGGESTIONS
You can eat tandoori chicken tikka with charred iceberg lettuce and pickled red onions, a drizzle of tamarind sauce and sprinkled with sev.
Add a toasted brioche bun with lashings of coriander chutney. Maybe even pickled capers!
Try to convince me it gets better than this!