Monday, 21 April 2014

Chicken Tikka

CHICKEN TIKKA


CLOUR: Red
GARNISH: Fresh Coriander leaves
PORTION: 4 portions
S.NO
INGREDIENTS
QTY
Unit
1
Skinless, boneless chicken leg cut into3.5cm cubes
450
gm
2
hung yoghurt
200
ml
3
ginger and garlic paste
80
gm
4
Lemon juice
20
ml
5
mustard oil
50
ml
6
Garam Masala
10
gm
7
Deghi Chili Powder
15
gm
8
Jeera Powder
10
gm
9
Kasoori Methi
10
gm
10
Fresh cream
25
ml
11
Cashew nut Paste
20
gm
12
salt
to taste
gm
13
Black salt
to taste
gm

METHOD:
*Whisk the yogurt. Add all the ground spices, Mix it nicely.
* Rub the marinade well on the chicken pieces and keep the marinated Chicken in the refrigerator for at least 1 hour.
* Divide chicken among skewer leaving 1 cm space between cubes.
* Arrange the skewers across the grill or clay oven about 4-5 inches from the heat. Turn it regularly, until brown in colour.
* Cook it for 7-10 minutes; baste it with oil at intervals to retain juiciness of the chicken.
* Remove from fire, serve hot with fresh mint chutney, lemon wedges and onion rings.

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