Smoked Wood-Fired Chicken Tikka

Smoked Wood-Fired Chicken Tikka
 
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by Woodfiredfood

 
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Ingredients

Ingredients
Method
 
  • • 1 pint of natural yogurt
  • • 1 Tablespoon Cumin powder
  • • 1 Tablespoon Garam Massala
  • • 1 Teaspoon Coriander powder
  • • 1 Teaspoon Turmeric
  • • 1 Teaspoon Chilli Powder
  • • Juice 1 lemon
  • • 8 cloves garlic - crushed
  • • 1 inch grated ginger
  • • 1 Tablespoon tomato puree
  • • Optional: Red food colouring
  • • 4 Chicken Breasts Cubed
  • • 1 Lemon
Mix the spices, colouring (if using), lemon juice, tomato puree, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a marinade. You won't need water if using low fat yogurt. Marinate the chicken for 2-60 hours.

Wood Oven Method:
Your wood oven can be anywhere in region of 400˚-700˚f (200-370˚) – Obviously higher temperatures will burn the marinade if you place chicken too close to the fire so keep closer to the door and turn more regularly.
Skewer chicken (soak wooden skewers in water for an hour before using to stop them from burning)
Place over a heavyweight baking tray and keep turning until cooked through and slightly charred – add smoking chips or sawdust during the last 5 minutes of cooking for a smoky taste.
When cooked the core temperature of the largest piece of chicken should be over 70˚c for 2 minutes if using a digital thermometer.

Conventional Oven method:
Preheat the oven to its highest heat for at least 20 minutes. Skewer chicken as above and place on a wire rack over a baking tray in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a digital thermometer. If it stays at 70˚ for over 2 minutes the chicken is cooked. Alternatively break open a piece – it should be white throughout with no sign of pink.
Serve with salad, pitta bread and mint yogurt for a low fat meal or in your favourite curry sauce. We serve these on home-made wood fired flat-breads as well as in Chicken Tikka Masala and Tikka Jalfrezi.

You can also use this recipe for other meats and fish. Try a leg of lamb – marinated for 24 hours to allow the spices to penetrate the meat.

Smoked Wood-Fired Chicken Tikka

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This recipe was uploaded by Woodfiredfood

 
 
Easy to do without a wood oven - great on a BBQ or in a conventional oven. Massively versatile, we use this recipe for Tikka curries, pizza, whole legs of lamb and wood-fired flatbreads

Serves 4, Marinating Time 2+ hours, Cooking Time 20 minutes. Can be cooked in a conventional oven or bbq

Method


Mix the spices, colouring (if using), lemon juice, tomato puree, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a marinade. You won't need water if using low fat yogurt. Marinate the chicken for 2-60 hours.

Wood Oven Method:
Your wood oven can be anywhere in region of 400˚-700˚f (200-370˚) – Obviously higher temperatures will burn the marinade if you place chicken too close to the fire so keep closer to the door and turn more regularly.
Skewer chicken (soak wooden skewers in water for an hour before using to stop them from burning)
Place over a heavyweight baking tray and keep turning until cooked through and slightly charred – add smoking chips or sawdust during the last 5 minutes of cooking for a smoky taste.
When cooked the core temperature of the largest piece of chicken should be over 70˚c for 2 minutes if using a digital thermometer.

Conventional Oven method:
Preheat the oven to its highest heat for at least 20 minutes. Skewer chicken as above and place on a wire rack over a baking tray in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a digital thermometer. If it stays at 70˚ for over 2 minutes the chicken is cooked. Alternatively break open a piece – it should be white throughout with no sign of pink.
Serve with salad, pitta bread and mint yogurt for a low fat meal or in your favourite curry sauce. We serve these on home-made wood fired flat-breads as well as in Chicken Tikka Masala and Tikka Jalfrezi.

You can also use this recipe for other meats and fish. Try a leg of lamb – marinated for 24 hours to allow the spices to penetrate the meat.
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