Chicken Tikka - 1

Recipe Ingredients

2 lbs	908g / 32oz	Chicken legs - thighs or breasts
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Red chile powder
1 teaspoon	5ml	Coriander seeds - roasted, ground
2 teaspoons	10ml	Garlic - minced
2 teaspoons	10ml	Ginger - fresh, grated
2 tablespoons	30ml	Lemon juice or white wine vinegar
1/2 teaspoon	2.5ml	Black pepper - ground
		Vegetable oil
4 tablespoons	60ml	Yogurt

Recipe Instructions

Remove the skin and make 2-3 deep cuts in each chicken piece.

Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder.

Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Grill method: Rub each piece of chicken with a few drops of vegetable oil.

Grill the chicken using indirect heat over hot coals.

Oven method:

Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

Source:
Jasmine's Kitchen - Karachi

Rating

Average rating:

3 (1 votes)

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