Piri Piri Chicken Tikka
Tender and juicy Piri Piri/Peri Peri chicken or murgh tikka is a quick starter or snack that you can make for your next house party. You can also serve it as the main course with naan, tandoori roti or rice. In this recipe, the chicken is cooked in a marinade with Piri Piri spice mix, yoghurt, cheese and fresh cream. I have taken boneless chicken, as they cook quickly and stay tender. They are cut into 2 to 3-inch pieces. Marinade the chicken pieces in the Piri Piri-yoghurt mix for 1 hour. You can also marinade overnight if you are planning to cook them the next day. This way the chicken will soak up all the flavours and save you some time. Then whenever you want to cook, just take them out of the refrigerator. Allow them to come to room temperature. Place them on the baking tray and bake for 20 minutes at 180-degree Celsius. But don’t forget to preheat the oven first. After 20 minutes take them out of the oven, bast with butter and sprinkle freshly chopped coriander leaves. Serve them hot with onion rings and mint-coriander chutney.