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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