Smoked Chicken Tikka
Ingredients
- 9 CB Chicken leg quarters
- 1 tbsp smoked paprika
- 1 tbsp Garam Masala
- 1 tbsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cayenne
- 1 thumb-sized piece of ginger, chopped
- 6 cloves garlic, chopped
- ½ cup Greek yoghurt
- Zest & juice of 1 lime, divided
- ¼ cup grape seed oil
For the curry lime yoghurt:
- 1 ½ cups Greek yoghurt
- 1 tbsp curry powder
- 1 tbsp fresh squeezed lime juice
- P” of sea salt
To serve:
- Handful of fresh cilantro
- 1 lime, cut into wedges
- Sliced chilies, if you like it extra spicy
Instructions
- 1. Prepare the marinade by combining the spices, ginger, garlic, yoghurt, lime zest & juice, oil, and salt in a food processor and pulse until smooth. Place the chicken into a large bowl, pour over the marinade and massage chicken until well coated. Cover with plastic wrap and chill in the fridge overnight.
- 2. When ready to cook, if using a Grill, establish fire for 4-5 mins. Or if using an oven, preheat to 375°F. Place chicken on grill or rack and close lid or oven and cook at 425°F for about 45-50 mins, until crispy (or until the chicken reaches an internal temperature of 165°F).
- 3. In the meanwhile, combine all of the curry lime yoghurt ingredients in a small bowl, and mix well. Cover with plastic wrap and chill in the fridge until ready to serve.
- 4. Garnish with fresh cilantro then serve with curry lime yoghurt and fresh lime wedges.
