Bottom 2

Monday, 23 January 2012


                                                    CHICKEN TIKKA
1.      Chicken leg                  800gm
2.      Butter                           for bashing
The marinade
1.      Yoghurt                       50gm
2.      Ginger paste                 40gm
3.      Garlic paste                  40gm
4.      Pepper powder            3gm
5.      Cumin powder              3gm
6.      Mace net meg              5gm
7.      Red chilli powder        3gm
8.      Turmeric                      3gm
9.      Lemon juice                 60ml
10.  Gram flour                   20gm
11.  Salt                              to taste
12.  Ground nut oil              75ml

The chicken:- clean, remove the skin and the bone. Cut each leg into 4 pieces 24 tikka in all.
The marination:- Whisk yoghurt in a large bowl. Add the remaining ingredients and mix well. Rub the chicken pieces with this mixture and keep a side for 3 1/4 hour.
The oven:-  Pre-heat to 350 degree F.
The skewering:- Skewer the marinated tikka at least in inch apart. Keep a tray underneath to collect the drippings.
The cooking:- Roast in a moderately hot tandoor for about 6-7 minutes. Basting at least once. In a charcoal grill for about the some time basting once in a pre-heated oven. Roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.

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