500g boneless, skinned chicken breast
4 tbsps vegetable oil
½ cup thick set natural yogurt
2 tsps ground coriander
1 lemon, juiced
1 tsp salt
½ tsp ground turmeric
½ tsp chili powder
½ tsp ground allspice or garam masala
½ tsp natural red chilli extract
2 cloves garlic, peeled and coarsely chopped
small cube of root ginger, peeled and coarsely chopped
¼ of a whole nutmeg, finely grated
1) Cut the chicken into 2cm cubes. Sprinkle with a ½ teaspoon of salt and add the lemon juice.
2) Mix thoroughly. Cover and keep aside for 30 minutes.
3) Put the rest of the ingredients into an electric food processor or liquidiser and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.
4) Thoroughly coat the chicken with the sieved marinade. Cover the container and leave to marinate for 6-8 hours or overnight in the refrigerator.
5) Preheat oven to 230 °C. Line a roasting tin with aluminum foil (this helps maintain the high level of temperature required to cook the chicken quickly without drying it out).
6) Thread the chicken onto skewers, leaving a 1cm gap between each piece (necessary for the heat to reach all sides of the chicken).
7) Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6-8 minutes.
8) Remove the tin from the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for a further 6-8 minutes.
9) Shake off any excess liquid from the chicken. (Strain the excess liquid and keep aside for Chicken Tikka Masala). Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers.
Serve on a bed of hot rice.