Preparation time 2 1/2 hours
Cooking time 20 minutes on one side
Level easy
Country of Origin India
Chicken Tikka is a starter, very popular in the North Indian region. With the Indian population migrating to other parts of the world, indian cuisine too has witnessed a change. . It's very popular in Asian countries and some Middle Eastern Countries.
It's marinade is made of the tandoori masala and it's flavours are it's best when it's done on a coal Brazier. However now with modern kitchen equipment, it can be done in a microwave oven too.
Tandoori masala can be made at home and stored in an airtight container and it remains fresh and aromatic up to two months.
Sharing my recipe:
Tandoori masala
- 1 tsp each:
- Coriander
- Cummin
- Garlic powder
- Ginger powder
- Fenugreek (dried )leaves
- Mace
- Nutmeg
- Peppercorns
Dry roast, grind into a powder and store
Ingredients for tikka(use boneless pieces)750gms
First Marinade:.
Wash and dry pat chicken pieces
Rub salt, ginger and garlic paste and lemon juice. Keep aside for minimum 30 minutes
Note:Salt and lemon remove any smell
Salt seasons all the pieces evenly
Second Marinade:
- 1 cup thick Yoghurt
- 2-3 tsp tandoori masala
- Red chilly powder( Kashmiri chillies are milder)
- 1/2 tsp turmeric powder
- 1 tsp Ginger and garlic paste
- 2,3 tsp hot mustard oil( for readers overseas use refined oil)
- Mix all the ingredients in yoghurt and rub over the chicken pieces and leave aside for at least 2 hours.
Dice onions and capsicum into pieces and cut tomatoes into rings.
Preheat oven to 180 degrees
Take skewers and put one piece chicken , onion and capsicum, tomato slices and repeat (see image)
Arrange skewers on a baking tray and grill for 20 minutes and turn the skewers till done
You can also do it on a skillet over your gas stove.
This is a very good starter to serve with pre-dinner drinks
This is the way it's usually made.
However , sometimes we don't have all the ingredients or we don't have a microwave oven
Then I would say " friends don your thinking cap and innovate"
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