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Chicken Tikka - 1

Cuisine: Indian, Pakistani
Type: Chicken, Poultry
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozChicken legs - thighs or breasts
1 teaspoon 5mlSalt
1 teaspoon 5mlRed chile powder
1 teaspoon 5mlCoriander seeds - roasted, ground
2 teaspoons 10mlGarlic - minced
2 teaspoons 10mlGinger - fresh, grated
2 tablespoons 30mlLemon juice or white wine vinegar
1/2 teaspoon 2.5mlBlack pepper - ground
  Vegetable oil
4 tablespoons 60mlYogurt

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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