No problem Punjab chicken tikka
Originating in the Punjab region of India, the chicken tikka is a perfect baby led weaning meal, its flavours are sophisticated enough for the older palate and the chicken is soft, crumbly and juicy for little one to gum, chew and hopefully swallow. Tikka refers to how the meat is prepared in boneless chunks. Depending on the age and skills of your baby you can cut the chicken into large strips or smaller chunks, and you can also further cut up pieces when serving; just increase the cooking time for larger strips by a few more minutes. Quick prep of the marinade the night before and then bung in the oven on the day this recipe is super easy and quick. The chicken is best served with a squeeze of lemon juice, mint yogurt, and a crisp lettuce, tomato and cucumber salad, wrapped up in a chapatti or naan. Serving with bread is perfect for a dish that comes from a place that's also called the bread basket of India – 2% of the worlds wheat is grown in the Punjab region of India!
Makes enough for 2 grown-ups and little one
Ingredients for the chicken
2 chicken breasts – cut into chunks (or larger strips)
2 tsp grated ginger
2 garlic cloves crushed
1 mild green chilli – roughly chopped
1 tsp cumin seeds
¼ tsp chilli powder
½ tsp turmeric
1 tsp garam masala
1 tsp sweet paprika (dulce paprika – if not available standard paprika will do)
100 ml plain yogurt
¼ lemon
Ingredients for the mint yogurt
100 ml plain yogurt
½ tsp dried mint or 1 tsp finely chopped fresh mint
1. To make the chicken, use a pestle and mortar to grind the ginger, garlic, garlic into a paste. Alternatively, use a small food blender.
2. Add the paste to the chicken and massage through. Then add yogurt and spices, and mix well.
3. Leave overnight in fridge to marinade.
4. To cook place chicken pieces on a baking tray in a preheated fan 200C oven for 20 mins, turning the pieces after 10 minutes.
5. Check chicken is cooked by cutting open one of the larger pieces. Once cooked squeeze the juice of the lemon ¼ over the chicken.
6. To make the mint yogurt mix the yogurt and mint together.
Tips
Depending on the age and skills of your baby you can cut the chicken into large strips or smaller chunks, and you can also further cut up pieces when serving; just increase the cooking time for larger strips by a few more minutes.
Facts
Tikka refers to how the meat is prepared in boneless chunks. The dish is originally from the Punjab region of India.
Makes enough for 2 grown-ups and little one
Ingredients for the chicken
2 chicken breasts – cut into chunks (or larger strips)
2 tsp grated ginger
2 garlic cloves crushed
1 mild green chilli – roughly chopped
1 tsp cumin seeds
¼ tsp chilli powder
½ tsp turmeric
1 tsp garam masala
1 tsp sweet paprika (dulce paprika – if not available standard paprika will do)
100 ml plain yogurt
¼ lemon
Ingredients for the mint yogurt
100 ml plain yogurt
½ tsp dried mint or 1 tsp finely chopped fresh mint
1. To make the chicken, use a pestle and mortar to grind the ginger, garlic, garlic into a paste. Alternatively, use a small food blender.
2. Add the paste to the chicken and massage through. Then add yogurt and spices, and mix well.
3. Leave overnight in fridge to marinade.
4. To cook place chicken pieces on a baking tray in a preheated fan 200C oven for 20 mins, turning the pieces after 10 minutes.
5. Check chicken is cooked by cutting open one of the larger pieces. Once cooked squeeze the juice of the lemon ¼ over the chicken.
6. To make the mint yogurt mix the yogurt and mint together.
Tips
Depending on the age and skills of your baby you can cut the chicken into large strips or smaller chunks, and you can also further cut up pieces when serving; just increase the cooking time for larger strips by a few more minutes.
Facts
Tikka refers to how the meat is prepared in boneless chunks. The dish is originally from the Punjab region of India.