Wednesday, May 23, 2007

Chicken Tikka

This is my version of the Indian tandoori dish, from scratch. Obviously, I don't have a large clay oven hanging at home, so one uses the conventional oven to bake and then broil this dish. Also, I used breast meat which is dryer, but makes it easier to cut into huge chunks. My favourite tandoor usually uses rolled up chicken thighs that are more juicier.

Noel's Chicken Tikka

1 small package of yoghurt
1 tsp cumin, ground
1 tsp coriander, ground
3 tsp tumeric, ground
5 tsp chilli powder (or to your taste)
1 tsp black pepper, ground
1 tbsp sugar
juice of one lemon
1 one-inch piece of ginger, grated with juices

Chicken pieces, cut in 2" chunks
Aluminum Foil

1. Mix all the ingredients of the marinade together, reserve 1/3 for later. Marinade chicken in remaining 2/3 portion, in the fridge for at least 2 hours.
2. Preheat oven to 180 degrees. Make a foil pouch and bake tikka in oven for 15 min.
3. Set oven to grill at 200 degrees. Remove pouch cover (we're going to put it back to the oven). Dip baked chicken in reserved marinade and grill on each side for 5 min. Serve with rice and curry! =D


AddThis Social Bookmark Button