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| Ingredients: Chicken Tikka
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- 4 chicken quarters
- 2 tbsp. lemon juice
- 1\4 cup natural yogurt
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1-2 green chilies, crushed
- 1 level tsp. cumin powder
- 1 level tsp. garam masala
- 1 tsp. chili powder
- 1 level tsp. coriander powder
- 1 level tsp. chat masala
- 1 level tsp. salt
- few drops of red or yellow food coloring
- oil for basting
- lemon wedges and onions for decoration
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| Method: |
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- Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions.
- Cover and leave to marinate for about an hour.
- Add ginger, garlic. green chilies, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well.
- Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture.
- Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
- Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal, Basting once at the end of the cooking time.
- Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3.
- Roost for 1 hour, Basting frequently and Turing once or twice to brown the both sides.
- Decorate with lemon wedges and onion rings.
Variation:
- Cut the chicken breast into 2 inch pieces then marinate as above.
- Thread closely on metal skewers and grill as above.
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Ingredients:
- 2 kg. Chicken (cut in pieces)
- 1 kg. Onion (thinly sliced)
- 50 grams Green Chillies (Hari Mirch)
- A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
- A bunch of Fresh Mint Leaves (Podina) (chopped)
- 100 grams Shredded Coconut
- ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
- 2 tsp. Garam Masala
- 1 tsp. Turmeric Powder (Pisi Haldi)
- 2 tsp. Coriander Powder (Pisa Dhania)
- Salt (to taste)
- 1 tsp. Ginger Paste (Pisi Adrak)
- 1 tsp. Garlic Paste (Pisa Lehsan)
- 500 grams Plain Yogurt
- 1 cup Water
- 300 grams Cooking Oil
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- Fry the onions in oil until they are golden brown.
- Marinate the chicken pieces for 10 minutes in 2 tsp. of salt, turmeric powder, garam masala , coriander powder, ginger paste and garlic paste.
- Add the marinated chicken pieces when the onion is fried.
- After 10 minutes add the plain yogurt and a cup of water and stir well.
- Cook for 5 minutes.
- Then add shredded coconut, red chilli powder, coriander/cilantro leaves and mint leaves.
- Cover and let it to cook for another 15 minutes or until done.
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- Chicken mince 1 kg
- Cashew nuts, pounded 60 gm/ ¼ cup
- Cooking oil 20 ml/4 tsp
- Coriander leaves, chopped 20 gm/4 tsp
- Cumin (jeera) powder 15 gm/1 tbs
- Eggs 2
- Garam masala 5 gm/1 tsp
- Ginger, finely chopped 30 gm/2 tbs
- Oil for basting
- Onions, chopped 20 gm/4 tsp
- Salt to taste
- White butter for brushing
- White pepper powder 5 gm/1 tsp
- Yellow chilli powder 5 gm/1 tsp
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| Method: |
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- Whisk the eggs, add cumin, yellow chilli powder, white pepper powder and oil. Add to the mince and mix well.
- Set aside for 10 minutes. Add cashew nuts, ginger, onions, coriander and garam masala. Mix well. Divide into 10 equal portions.
- Wrap two portions along each skewer using wet hands.
- Keep 2 inches between each portion. Like this prepare five skewers.
- Roast in a moderately hot tandoor or charcoal grill till golden brown, about 6 minutes or roast in a preheated oven at 300 ºF for 8 minutes. Baste once with oil.
- Remove from skewers and brush with white butter.
- Time: Preparation: 30 minutes, Cooking: 6 minutes
- To Serve: Serve with onion rings and lemon wedges.
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