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Le Chaudron recipe
Poulet tikka plancha
Griddled chicken tikka skewers
⏱ 40 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)chicken breast, cubed
150 g (5 oz)nonfat Greek yogurt
1 tbsptikka masala paste
1 tbsplemon juice
1cm / ½ in ginger, grated
2 clovesgarlic
1 tspcumin
1 tsppaprika
1 tbspfresh cilantro
- 300 g (11 oz) chicken breast, cubed
- 150 g (5 oz) nonfat Greek yogurt
- 1 tbsp tikka masala paste
- 1 tbsp lemon juice
- 1 cm / ½ in ginger, grated
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In a bowl, whisk the Greek yogurt, tikka masala paste and lemon juice.
- Add the grated ginger and garlic, cumin and sweet paprika and mix well.
- Cut the chicken into 3 cm (1¼ in) cubes and coat well in the marinade.
- Cover and refrigerate for at least 30 minutes (ideally 2–3 hours).
- Soak wooden skewers for 30 minutes, then thread on the chicken.
- Heat a griddle over high heat (220°C / 425°F) and oil it well so nothing sticks.
- Griddle the skewers for 4 minutes per side, turning carefully, until the marinade caramelizes.
- The chicken should be cooked through. Sprinkle with cilantro and serve with cucumber raita.
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