My favourite spice blend of the moment is tandoori masala and with that in mind I decided tonight that I would use it to make some tikka with a salad for dinner.

CHICKEN TIKKA

Serves 2

INGREDIENTS

• 2 Skinless chicken breasts, cut into chunks
• 1 Medium onion
• 2 inches Fresh ginger, peeled
• 3 Cloves garlic
• 1 Cup mager quark (yogurt could be used instead)
• 1/2 Tsp Chilli powder
• 2 Tbsp Tandoori masala
• 1/4 Tsp Turmeric
• 2 Tsp Ground cumin
• 2 Tsp Ground corriander
• 2 Tbsp Tomato puree
• 2 Tbsp Lemon juice

PREPARATION

1. Add the onion, ginger, garlic, yogurt, lemon juice and all the spices into a food processor and blitz until smooth.
2. Pour the marinade over the chicken chunks and allow to marinade for at least 1 hour, preferably over night.
3. Pre-heat the oven containing a non stick oven dish to its maximum temperature.
4. Thread the chicken onto metal skewers and cook for 8 minutes, turning once.
5. Serve the chicken with a mixed salad, onion slices and lime/lemon wedges.

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