01 Chicken Mazaidar: Chicken Tikka

Monday, December 10, 2007

Chicken Tikka


1 kg chicken (breast or leg pieces)

For Marination:

1 cup yoghurt
2 tbsps ginger paste
3 tbsps garlic paste
1 tbsps garam masala
1 tsp zeera powder
1/2 tsp black pepper powder
2 dry red chillies
3 tbsps Lemon juice
1/2 tsp food color orange
to sprinkle cooking oil (for shine)
Salt to taste


Mix all the ingrdeidients for marination to a smooth paste.
Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken onto skewers and keep ready.

Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.

For shine brush with some cooking oil.

serve hot with Naans, raw onion rings, tomato, cucumber & lemon pieces.

Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala: Make a small bowl out of aluminum foil

and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of

coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka and serve.

Sprinkle lemon juice at serving time.

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