- Mix all the marinade ingredients except the coriander in a glass bowl and then add in the chicken pieces.
- Marinate for at least half an hour or overnight if possible.
- Turn the grill on high and grill the chicken for about 15 minutes or until the chicken is slightly charred and cooked through.
- Garnish with chopped coriander and serve with steaming rice and/or Shemin’s Indian Breads.
Tips:
- Skinless chicken thighs work best for grilling as they cook evenly and are less likely to dry out compared to chicken breasts.
- Ensure your grill is preheated to high before adding the chicken. A hot grill will help sear the chicken quickly, locking in juices and creating a nice char on the outside.
- Keep an eye on the chicken while grilling to prevent overcooking. Cooking time may vary depending on the thickness of the chicken pieces and the heat of your grill.
- Allow the grilled chicken to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavourful dish.
- You can also thread the marinated chicken onto skewers before grilling for a fun and easy presentation. Just remember to soak wooden skewers in water for about 30 minutes before threading to prevent them from burning on the grill.
Robert Goodrich –
We have just tried your Massaman Tikka recipe and it was absolutely delicious – we cooked the Tikkas in our air fryer on Max Crisp setting and the result was better than anything we have tried in a restaurant! We also tried for the first time the Cauliflower and Harrisa Soup – it was so good, probably the best soup we have ever tasted. Many thanks for exeeedingly good quality products backed up with fantastic recipes.