Chicken Tikka
Chicken Tikka is one of the most popular chicken dishes
cooked in the Tandoor, the Indian clay oven. This recipe
is adapted to cook the chicken in the conventional oven
at a high temperature.
Ingredients:
450g boneless, skinned chicken breast
1 tsp salt
Juice of 1/2 a lemon
1/2 tsp tandoori colour or a few drops of red food colouring mixed with 1 tbsp tomato puree
2 cloves garlic, peeled and coarsely chopped
1/2 - inch cube of root ginger, peeled and coarsely chopped
2 tsp ground coriander
1/2 tsp ground allspice or garam masala
1/4 of a whole nutmeg finely grated
1/2 tsp ground turmeric
125/5oz thick set natural yogurt
4 tbsp corn or vegetable oil
1/2 tsp chilli powder
To make Chicken Tikka
Cut the meat into cubes wash, drain and keep aside.
Marinate the prepared meat with juice of lemon,
tandoori colour, salt, chilli powder, the ground spices,
yoghurt and chopped garlic and ginger.
Let it marinate
for an hour at least. Heat the oven to 200 C and then
prepare a baking tray by rubbing the base with a little
butter.
Arrange the chicken pieces taken out of the marinade
onto the tray and dribble a little oil on the pieces
and put the tray in the oven and cook until the meat
is tender.It should take about 15 - 20 minutes.
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