Saturday, May 20, 2006

Chicken Tikka


* 675 g (1.5 lb) skinless and boneless chicken breast diced into large cubes
* 1 tbs mustard seed oil (see Notes, tips and variations)
* 50 mL (2fl oz) milk
* 150 mL (5fl oz) natural yoghurt
* 2 tbs lemon juice
* 1 tbs tomato puree
* 2 tbs chopped fresh cilantro (coriander leaves)
* 4 large cloves of garlic, finely chopped
* 1-4 chopped fresh red chillis (depending on strength of the Chillis and the desired strength of the marinade)
* 2 tsps paprika
* 2 tsps garam masala
* 1 tsp cumin powder
* 1/2 tsp turmeric
* 1 tsp salt (use roc


1. Add all of the ingredients except the chicken to a non-metalic mixing bowl and mix well.
2. Add the chicken and mix until fully coated.
3. Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
4. The chicken now needs to be cooked. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5 minutes on each side or barbecued (cooking times depend on the temperature of the barbeque). Always ensure the chicken is cooked throughout before serving.
5. Serve with naan bread, with rice or use in a Chicken Tikka Masala.


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