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Tuesday, March 13, 2012

Chicken Tikka

Chicken breasts - 350 gms, cut into bite sized cubes
Lemon - 1
Hung curd - ¼ cup
Garlic paste - 1 tbsp
Grated ginger - 1 tbsp
Oil - 1 tbsp
Red chilly powder - 1 tsp
Cinnamon - 1 inch
Cardamon - 5
Shahi jeera - ½ tsp
Nutmeg - of whole nutmeg
Wooden skewers soaked in water
Melted butter

Prick the chicken pieces with a fork. Squeeze lemon over the chicken and mix thoroughly. Leave it for about 5 minutes. Dry roast and grind cinnamon, cardamon, shahi jeera and nutmeg. In a bowl, add curd, garlic, ginger, oil, red chilly powder, ground masala. To this, add chicken, cover the bowl with cling wrap and refrigerate for 2 hours.

Preheat oven @ 200º C. Arrange the marinated chicken cube on the skewers, brush some butter on top and pop it into the oven. Cook for 25 minutes @ 200º C. After every 10 minutes, flip the skewers so that the other side of the chicken is cooked as well, brush butter on top before putting it back into the oven.

Once done, allow to cool and squeeze some lemon over top. Enjoy the succulent tikkas with onion rings.


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