Donna Hay’s Grilled Chicken Tikka with Sumac Yogurt
Preparation time
10 minutesCooking time
15 minutesServing time
Serves 4
Ingredients
- 6 x 125g chicken thigh fillets, trimmed and halved
- ½ cup (125g) tikka curry paste
- Sea salt and cracked black pepper
- 2 tablespoons extra virgin olive oil
- 2 Lebanese cucumbers, thinly sliced
- Store-bought roti, Farmers Union Greek Style Natural Yogurt sprinkled with sumac and mint leaves, to serve
- 1 cup (280g) Farmers Union Greek Style Natural Yogurt
- 3 cloves garlic, crushed
- 1 tablespoon (20g) finely grated ginger
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (cilantro) seeds
- ½ teaspoon sea salt flakes
- ½ teaspoon sweet smoked paprika
- ¼ teaspoon chilli powder
Spice things up with this delectable Grilled Chicken Tikka with Sumac Yogurt recipe from Donna Hay's new cookbook, One Pan Perfect. It's the perfect dish if you're keen on trying something new for dinner. Its aromatic flavours will sure to leave you wanting for more. Trust us when we say that you will want more than a serving of this!
Method
STEP 1
To make the tikka curry paste, place the yoghurt, garlic, ginger, garam masala, turmeric, cumin, coriander seeds, salt, paprika and chilli powder in a bowl and mix to combine.
STEP 2
Preheat oven grill (broiler) to high.
STEP 3
In a large bowl, place the chicken, tikka curry paste, salt and pepper and mix until the chicken is well coated.
STEP 4
Place the chicken on a baking tray lined with non-stick baking paper and drizzle with oil. Grill for 15 minutes or until a deep golden colour and cooked through.
STEP 5
Top the roti with chicken and serve with cucumber, sumac yogurt and mint.
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