Chicken Tikka
Chop large pack of chicken thighs or breasts (up to 1 kg) into chunks and marinade in a bowl with 1 tbsp of ginger garlic paste and a tbsp lemon juice . No need to be precious, from a jar/ bottle is fine
Then mix together
150 ml Greek yoghurt
2 tbsp tandoori massala
1/2 tsp turmeric
1 tsp Kashmiri chilli powder or to taste
1 tbsp paprika - NOT smoked
1 tbsp kasuri methi, scrunched between your fingers to make it finer
1tsp dried mint
1 tsp coriander
1 tsp cumin
2 tbsp veg oil
Grinding of Salt and pepper
Add to chicken pieces , stir well, cover and marinade overnight or minimum of 4 hours
If keeping overnight give it a stir through during the next morning
Bring to room temperature and stir again before threading onto metal skewers and Put into pre heated ninja on air crisp setting 190 for approx 20 mins. Check and turn half way through
Alternatively put onto lined and oiled grill pan and pop under preheated grill, turning and basting until cooked or bbq