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Methi chicken tikka
By : Method
1. Cut chicken into bite-size pieces and prick all over with a fork.
1. Cut chicken into bite-size pieces and prick all over with a fork.
2. Combine lemon juice, red chilli powder and dried lime powder. Add chicken pieces, rub marinade on the chicken thoroughly. Marinate for 2 hours at room temperature.
3. Smoothen the yoghurt by whisking it in a bowl. Add all the remaining ingredients. Mix well. Marinate the chicken in this mixture. Cover the bowl with a plastic film and refrigerate for 3-4 hours.
4. Skewer the chicken alongwith green chillies leave a gap of 3 cm between the chicken pieces.
5. Bake in a hot tandoor or on a barbeque. When almost done, baste the chicken with a little butter.
6. Barbeque for a further 5 mins.
7. Serve with lemon wedges.
Image: Flickr/creativecommons jlastras
Ingredients:
1 kg. chicken breasts, boneless and skinless
2 tbsp. kasuri methi
3 tbsp. lemon juice
1 tbsp. dried lime powder
1&1/2 cup yoghurt
7 tbsp. thick cream
2 tbsp. ginger paste
2 tbsp. garlic paste
3-4 green chillies
1/4 tbsp. black cumin (shajeera)
3 tsp. red chilli powder
1&1/2 tsp. black pepper, coarsely crushed
2 tsp. garam masala
6-7 strands of saffron soaked in 1 tbsp. of warm water
Salt to taste
Butter for basting
Lemon wedges to serve
1 kg. chicken breasts, boneless and skinless
2 tbsp. kasuri methi
3 tbsp. lemon juice
1 tbsp. dried lime powder
1&1/2 cup yoghurt
7 tbsp. thick cream
2 tbsp. ginger paste
2 tbsp. garlic paste
3-4 green chillies
1/4 tbsp. black cumin (shajeera)
3 tsp. red chilli powder
1&1/2 tsp. black pepper, coarsely crushed
2 tsp. garam masala
6-7 strands of saffron soaked in 1 tbsp. of warm water
Salt to taste
Butter for basting
Lemon wedges to serve
RECIPES BY REHANA KHAMBATY
