CHICKEN TIKKA

CHICKEN TIKKA

INGREDIENTS

1 Chicken cut into 4 equal Pieces

2 Tbsp  ginger garlic paste

2 Tbsp red chili powder

2 Tbsp Turmeric powder
1 Level tsp Black Salt

1/2 cup Yoghurt

1 Tbsp  Cinnamon, Brown Cardamom, Green Cardamom (powdered). To obtain this powder, take 10 pieces of green cardamom, 5 pieces of Brown Cardamom and 2 one inch sticks of cinnamon.

2 Tbsp  Lemon juice

2 Tbsp  Cooking oil

Few Drops of Red/Orange Food Colour or Pinch of  Food  Colour in Powdered Form

Salt to taste

Piece of coal  (If grilling in the oven)


METHOD 

1) Wash the chicken pieces and keep aside to drain. After it is well   drained, place on a clean kitchen towel or a piece of kitchen roll and pat absorb remaining moisture. With a sharp knife, make a few slits, of approximately 1 inch on chicken pieces.  Sprinkle a little salt over the pieces and the lemon juice. Rub well and set aside for about 10 minutes

2) Take yoghurt in a bowl and add cooking oil, ginger garlic paste, red chili powder, turmeric powder, food colour, black salt, powdered spices, a little salt and mix well to blend.

3) Apply this paste on chicken pieces and set aside to marinate for 1 or 2 hours.

4) Thread the chicken pieces firmly onto skewers and place on a charcoal barbecue grill or place on a baking tray (wrapped in foil) and bake in the oven at 350 degree for 30 to 40 minutes. Towards the end of the cooking time, open the foil wrap and let bake further for about 10 minutes or until it is well browned. 
If using a charcoal grill, make sure to flip the chicken over a few times to get it evenly cooked. Towards the end of cooking time, brush on some oil or melted butter.  

    If grilled or baked in oven, to give the tikka a smoky flavour, follow these steps:  Place the chicken pieces in a wide pan or a pot with a lid. Place a piece of foil in the centre. On the foil place a piece of smouldering charcoal and drip a teaspoonful of cooking oil over it, and immediately cover with lid. Leave it aside for about 5 minutes. Uncover and serve.

VARIATION: You can take boneless chicken pieces cut into bite sized cubes. Marinate in the same way as described above. Thread the cubed chicken pieces onto skewers and grill on a charcoal grill, turning occasionally for even cooking. Or you can bake in the oven, in the same procedure as described above. 


SERVING SUGGESTION