Ingredients
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4-5 Breasts Chicken Breast600 g
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1 Hbd Curry PasteTandoori
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1 Tsp Mint Sauce
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1 Tsp Garlic/ginger paste
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2+2 Tbl Lemon juice
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1/2 ChilliPowder
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1 Dsp Spice mixtureground coriander, turmeric, garamasala, curry powder
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1/4 Tsp Food ColorOrange
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1 Tsp Methi
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1 Tsp Salt
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2 Tbl OilVeg
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3 Tbl Water
Directions
I’ve not posted much recently, but I’ve been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.
Steps
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1
Done
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Chopped chicken breasts into 2 or 3 pieces each |
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2
Done
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Mix in 2 tbl lemon juice to the chopped chicken, leave for 15 mins |
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3
Done
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Meanwhile mix the rest of the ingredients in a bowl (including the additional 2 tbl lemon juice) |
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4
Done
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Add the runny spice mixture to the chicken, cover and leave in fridge for 2 hours minimum . |
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5
Done
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Put 3 of 4 pieces of Chicken onto skewers. |
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6
Done
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Heat oven grill to highest temp and leave on full blast for 5mins to ensure it is HOT |
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7
Done
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Place skewers on a dish where both ends of the skewer are supported at both sides of the dish making sure the dish is deep avoid the chicken touching the bottom (ie ensure the chicken is suspended) |
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8
Done
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Place dish under grill (I try to get the chicken pieces about 2 inches from the grill element |
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9
Done
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Cook for 4 minutes, turn once and give them another 4 mins |
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10
Done
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Let the tikka rest for 5 mins before eating,. They freeze really well. |
One Comment Hide Comments
Chicken tikka is my favorite recipe. thanks for sharing this recipe.