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Chicken Tikka
By : Method
- Wash and pat dry the chicken.
- Press with a kitchen towel.
- Rub the chicken pieces with garlic, ginger paste, salt, chilli powder, garam masala, lemon juice and oil.
- Leave aside for an hour.
- Add beaten yoghurt and tandoori colour, chaat masala (optional).
- Refrigerate for 6 to 8 hours to marinate the chicken tikka.
- Preheat the barbeque or grill and put the chicken pieces on the skewers.
- Baste with marinade and cook under the grill or keep the skewers on a greased wire mesh of the barbeque.
- Turn then 2-3 times for even browning.
- Brush with oil, remove from skewer when they are cooked. Sprinkle chaat masala.
- Serve hot with onion and chilli salad and mint chutney.
Ingredients:
500 gms. boneless chicken breast cut into 1&1/2 pieces
2 tsp. garlic paste
2 tsp. ginger paste
1 tsp. salt to taste
1 tsp. deghi mirch
1 tsp. garam masala
1 tbsp. lemon juice or vinegar
3 tbsp. oil
a pinch of tandoori colour
1/2 cup thick drained yoghurt
500 gms. boneless chicken breast cut into 1&1/2 pieces
2 tsp. garlic paste
2 tsp. ginger paste
1 tsp. salt to taste
1 tsp. deghi mirch
1 tsp. garam masala
1 tbsp. lemon juice or vinegar
3 tbsp. oil
a pinch of tandoori colour
1/2 cup thick drained yoghurt
RECIPES BY REHANA KHAMBATY
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