Cumin and Lime Punjabi Chicken Tikka

Method

1. Add lime zest and cumin to the marinade ingredients.
2. In a large bowl, combine yogurt, ginger garlic paste, turmeric, red chili powder, cumin, garam masala, salt, oil, and lemon juice to make a smooth marinade.
3. Add the chicken breasts and ensure they are fully coated. Cover and refrigerate for 2-3 hours to marinate.
4. Preheat oven to 200°C (400°F) or heat a tawa (griddle) over medium-high heat.
5. Place the marinated chicken on the preheated tawa and cook for 10-12 minutes per side, or until golden brown and fully cooked.
6. Once cooked, transfer to a plate and set aside. In the same pan, add a bit more oil if needed and sauté any remaining marinade to create a rich curry sauce.
7. Serve the chicken tikka with the spicy curry, alongside naan or steamed rice.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.