grilled chicken tikka

with roti and sumac yoghurt

  • ​6 x 125g chicken thigh fillets, trimmed and halved
  • ½ cup (125g) tikka curry paste
  • sea salt and cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 Lebanese cucumbers, thinly sliced
  • store-bought roti, Farmer’s Union Greek Style Natural yoghurt sprinkled with sumac and mint leaves, to serve

tikka curry paste

  • 1 cup (280g) Farmer’s Union Greek Style Natural yoghurt
  • 3 cloves garlic, crushed
  • 1 tablespoon (20g) finely grated ginger
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (cilantro) seeds
  • ½ teaspoon sea salt flakes
  • ½ teaspoon sweet smoked paprika
  • ¼ teaspoon chilli powder
  1. To make the tikka curry paste, place the yoghurt, garlic, ginger, garam masala, turmeric, cumin, coriander seeds, salt, paprika and chilli powder in a bowl and mix to combine.
  2. Preheat oven grill (broiler) to high.
  3. In a large bowl, place the chicken, tikka curry paste, salt and pepper and mix until the chicken is well coated.
  4. Place the chicken on a baking tray lined with non-stick baking paper and drizzle with oil. Grill for 15 minutes or until a deep golden colour and cooked through.
  5. Top the roti with chicken and serve with cucumber, sumac yoghurt and mint. Serves 4

Photography: Chris Court

This recipe is from Donna’s book One Pan Perfect - click here to purchase
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