Chicken Tikka with Mushrooms and Peppers

    Chicken Tikka with Mushrooms and Peppers

    28saves
    30min


    Be the first to make this!

    About this recipe: Succulent mushrooms and refreshing green peppers complement spicy grilled chicken in a fusion of traditional spices that is just right for a speedy midweek meal. Serve with naan or pitta breads cut into strips. Delicious!

    Ingredients
    Serves: 4 

    • 8 skinless boneless chicken thighs, about 650g total weight
    • 3 tbsp tandoori spice mix
    • 3 tbsp sunflower oil
    • 550g plump, cup mushrooms, stalks discarded
    • 4 green peppers, cut into quarters then into chunks
    • 4 tbsp chopped fresh coriander
    • lemon wedges, to garnish

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Spice the chicken: Preheat the grill to high. Put the chicken in a large, shallow ovenproof dish or grill pan, keeping the pieces close together in the middle. Sprinkle the spice mix over the chicken. Drizzle 1 tbsp oil over and then use a spoon and fork to turn the chicken pieces over several times to coat them evenly in the spice and oil.
    2. Cook the chicken and vegetables: Grill the chicken, skinned side up, for 5 minutes, then turn over. Add the mushrooms, gill side down, and the peppers, skin side up. Brush the vegetables lightly with 1 tbsp oil. Grill for 5 minutes or until lightly browned. Turn the chicken and vegetables over. Brush the remaining oil over the vegetables and cook for a further 4-5 minutes.
    3. Serve: Transfer the chicken and vegetables to large plates, spooning all the cooking juices over them. Sprinkle with the coriander. Garnish with lemon wedges and serve.

    To serve

    Make a simple raita to complete the meal, or simply accompany with good-quality bought tzatziki.

    …another idea

    Teriyaki chicken: Instead of tandoori spice mix, use 6-8 tbsp teriyaki sauce. Swap the vegetables for 1-2 aubergines cut into 1cm slices, 1 bunch whole, trimmed spring onions and 250g baby corn. Serve with a salad of shredded pak choi and rice noodles (cooked according to the pack instructions) tossed with 1 tbsp rice vinegar, 2 tbsp light soy sauce and 1/2 tsp sugar.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate