Thursday, September 30, 2010

Chicken Tikka.

A delicacy in most of South Asia , is usually boneless and made in a clay based oven called "Tandoor". It can be served as a side or some love to relish as an Entree.
Ingredients : (serves 2 as a side)
1 chicken breast , Lemon Wedge and Cilantro / Coriander to garnish
For Marinade : 1 tbspn yogurt , 1/2 tspn grated ginger ,
2 cloves grated garlic , Salt to taste , 2-3 drops red food color ,
1/2 tspn Parampara Tandoori Chicken Masala,
1/2 tspn Everest Chicken Tikka Masala , 1 green chilly finely chopped.

Procedure :
Cut the chicken to bite size pieces and place them on a paper towel so that the excess moisture is absorbed.
Mix all the marinade ingredients in a bowl and mix well. Add the chicken pieces and coat the marinade all over. Cover and place it in the fridge for about 30 minutes so that the chicken absorbs all the flavors.
IN A PAN : Heat a nonstick pan on medium high heat and place the chicken pieces flat on the hot surface . Do not grease the pan at this time. Just cover the pan and let the chicken cook for about 3-4 minutes. This releases all the moisture in the marinade and the steam helps cook the chicken from inside. Remove the lid and turn the heat to high. This will let all the relelased moisture evaporate. Once all the moisture is gone drizzle about 2 tbspn oil all over. This prevents the pieces from sticking to the bottom of the pan. Let that side get the char and then turn the tikkas for browning. Serve hot with cilantro on top and lemon wedge on the side with a condiment of your choice.

IN AN OVEN : The other way to cook the tikkas is in the oven. Place them on a skewer in a preheated oven and let cook at 375 degrees for about 15 minutes. Make sure you turn them from time to time so that they cook evenly.


Post a Comment

Related Posts with Thumbnails