Chicken Tikka with Tomato
As well as being a tasty light meal, this is quite perfect with drinks for a large party Just stick wooden cocktail sticks into the chicken pieces and pass the tray around.
|5 tbsp||olive oil|
|3½ tbsp||red wine vinegar|
|4||garlic cloves, chopped|
|2.5cm (1in)||piece fresh ginger, peeled and chopped|
|2 tbsp||ground cumin|
|The seeds from 10 cardamom pods, ground|
|1 tsp||ground cinnamon|
|1 tsp||cayenne pepper|
|1 tbsp||tomato purée|
|1.5kg (3lb)||skinless, boneless chicken breasts|
You will need a food processor or a blender.
Put all the ingredients except the chicken in a food processor or blender and process to a smooth paste to make the marinade.
Cut the chicken breasts into strips 5cm (2in) long and 1cm (½in) wide. Put the chicken pieces in a bowl, add the marinade and stir to mix. Cover and chill for 1–5 hours.
Preheat the grill to high and remove the rack from the grill pan. Line the grill pan with foil. Arrange about half the chicken on the foil in a single layer, leaving behind any marinade that does not cling to the meat. Grill the chicken for about 10 minutes or until there are light-brown spots on the surface. Turn over the chicken pieces and grill for another 10 minutes, until lightly speckled. Transfer to a warm plate, keep warm and cook the remaining chicken in the same way Serve immediately with wedges of lime.