Chicken Tikka
Nov. 26th, 2011 08:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
soleta posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbookCurries of the World
Mridula Baljekar
The word tikka refers to the use of boneless, skinless cubes of chicken breast. Strictly speaking, the term cannot be applied to other types of meat, even if they are prepared and cooked in a similar way. Traditionally cooked in the tandoor (Indian clay oven), chicken tikka is enduringly popular in the West as well as in India.
serves 6
450g/1lb chicken breast fillets, skinned, and cubed
5ml/1tsp grated fresh root ginger
5ml/1tsp crushed garlic
5ml/1tsp chilli powder
1.5ml/¼ tsp ground turmeric
5ml/1 tsp salt
150ml/¼ pint/⅔ cup natural (plain) yogurt
60ml/4 tbsp chipped fresh coriander (cilantro)
15ml/1 tbsp vegetable oil
to serve (optional)
lettuce
1 small onion, cut into rings
lime wedges
fresh coriander (cilantro)
1 In a large bowl, mix the chicken cubes, ginger, garlic, chilli powder, turmeric, salt, yogurt, lemon juice and coriander. Leave to marinate in a cool place for at least 2 hours, or in the refrigerator overnight.
2 Place the chicken on a grill (broiler) gray, or in a flameproof dish lined with the oil.
3 Preheat the grill to medium. Grill (Broil) the chicken for 15-20 minutes until cooked, turning and basting two or three times. Serve with lettuce, onion rings, lime wedges and fresh coriander.
Mridula Baljekar
The word tikka refers to the use of boneless, skinless cubes of chicken breast. Strictly speaking, the term cannot be applied to other types of meat, even if they are prepared and cooked in a similar way. Traditionally cooked in the tandoor (Indian clay oven), chicken tikka is enduringly popular in the West as well as in India.
serves 6
450g/1lb chicken breast fillets, skinned, and cubed
5ml/1tsp grated fresh root ginger
5ml/1tsp crushed garlic
5ml/1tsp chilli powder
1.5ml/¼ tsp ground turmeric
5ml/1 tsp salt
150ml/¼ pint/⅔ cup natural (plain) yogurt
60ml/4 tbsp chipped fresh coriander (cilantro)
15ml/1 tbsp vegetable oil
to serve (optional)
lettuce
1 small onion, cut into rings
lime wedges
fresh coriander (cilantro)
1 In a large bowl, mix the chicken cubes, ginger, garlic, chilli powder, turmeric, salt, yogurt, lemon juice and coriander. Leave to marinate in a cool place for at least 2 hours, or in the refrigerator overnight.
2 Place the chicken on a grill (broiler) gray, or in a flameproof dish lined with the oil.
3 Preheat the grill to medium. Grill (Broil) the chicken for 15-20 minutes until cooked, turning and basting two or three times. Serve with lettuce, onion rings, lime wedges and fresh coriander.