Chicken Tikka With Indian-Style Sweet Potato Salad Recipe

Cooking Directions

• STEP 1.In a bowl, mix yogurt, ginger-garlic paste, lemon juice, and spices to make the marinade.
• STEP 2.Add chicken pieces to the marinade and let them marinate for at least 2 hours or overnight.
• STEP 3.Preheat the oven to 400°F (200°C) and place the marinated chicken on a baking tray.
• STEP 4.Bake the chicken for 20-25 minutes or until cooked through and slightly charred.
• STEP 5.Meanwhile, boil sweet potatoes until tender. Drain and let them cool.
• STEP 6.In a separate bowl, mix together chopped onions, tomatoes, cilantro, lemon juice, and spices.
• STEP 7.Add the cooled sweet potatoes to the bowl and toss everything together to coat the potatoes.
• STEP 8.Serve the chicken tikka with the Indian-style sweet potato salad on the side.
• STEP 9.Garnish with additional cilantro and lemon wedges, if desired.

Cooking Tips

• For extra smoky flavor, you can grill the chicken tikka instead of baking it.
• If you don't have a tandoor or oven, you can also cook the chicken tikka on a stovetop grill pan.
• Make sure to let the chicken marinate for at least 2 hours to allow the flavors to develop.

Storage and Serving

• Leftover chicken tikka can be stored in an airtight container in the refrigerator for up to 3 days.
• The sweet potato salad is best served fresh, but any leftovers can be refrigerated for up to 2 days.
• To reheat the chicken tikka, place it in a preheated oven at 350°F (180°C) for about 10 minutes.
• Serve the chicken tikka with naan bread or rice for a complete meal.