Chicken Tikka

Tikka Paste

• 15 g coriander seeds
• 15 g cumin seeds
• 2 - 2 ½ Kashmiri dried chillies, to taste
• 1 tsp black peppercorns
• 20 g fresh coriander, leaves and stalks, cut in pieces
• 40 g garlic cloves
• 40 g fresh root ginger, peeled, cut in round slices (2 mm)
• 85 g vegetable oil
• 40 g water
• 40 g lemon juice
• 10 g fine sea salt
• 20 g dried onions
• 55 g tomato purée
• ½ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• ½ tsp garam masala
• vegetable oil, for preserving

Chicken Tikka

• 500 g chicken breasts, skinless, sliced (2 cm)
• 100 g plain yoghurt
• vegetable oil, for greasing