Centrafrican Spiced Chicken Tikka

Ingredients

In this Centrafrican adaptation of Tikka, we incorporate local spices and herbs, such as African bird's eye chili and wild basil, to infuse the dish with the flavors of Central African cuisine. These additions add a unique heat and earthiness to the tikka, distinguishing it from the traditional Indian version. We alse have the original recipe for Tikka, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon African bird's eye chili powder 1 teaspoon African bird's eye chili powder
• 1 teaspoon dried wild basil 1 teaspoon dried wild basil
• Salt, to taste Salt, to taste
• Tomato chutney, for serving Tomato chutney, for serving
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, African bird's eye chili powder, dried wild basil, and salt.
2. 2.
   Add the chicken pieces to the marinade and mix well, ensuring each piece is coated. Allow the chicken to marinate for at least 1 hour, or overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto skewers.
5. 5.
   Grill the chicken skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the chicken tikka from the skewers and serve hot with tomato chutney and steamed rice.

Treat your ingredients with care...

• African bird's eye chili — Use gloves when handling the chili to avoid skin irritation. Adjust the amount according to your preferred level of spiciness.

Tips & Tricks

• For a smokier flavor, you can add a teaspoon of smoked paprika to the marinade.
• If you don't have access to African bird's eye chili, you can substitute it with cayenne pepper or any other hot chili powder.
• Soaking the wooden skewers in water for 30 minutes before grilling will prevent them from burning.

Serving advice

Serve the Centrafrican Spiced Chicken Tikka hot with a side of tangy tomato chutney and steamed rice. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the grilled chicken tikka skewers on a platter, garnish with a sprinkle of dried wild basil, and serve alongside a bowl of vibrant tomato chutney. The colorful presentation will entice your guests.