Hi Everyone
This is my Chicken Tikka as you can see I have used red onions green + yellow Peppers and I must say I have eaten Tikka from various Indian establishments in the last 30 years but NOT 1 tasted as nice as this only because of the addition of peppers + onions.
I marinated the Chicken for 24 hours then started them off in the oven on a gas 9 (highest)
I placed Tikka on the toast rack in a oven tray so the Tikka is not sitting in it's own juices and causing a basting/boiling effect it must be kept out of it's own juices so it's in fact roasting in a very high heat similar to Tandoors.
I Probed Tikka until the temp got to 67degrees (should be 70 or over) but the frying will establish the proper cooked temp.
I removed from oven then placed in the Very Very hot pre-oiled griddle pan with the onions and peppers for a further 5 mins my cooker fan was on full and kitchen window was open you could smell it down the street
With the addition of some lager it was absolutely gorgeous
I kept the left over marinade in a airtight plastic container to be used again it will keep for at least a week in fridge.
Layne
Topic: Layne's Chicken Tikka. (Read 12320 times)
