Today chicken tikka.... 250ml hung yoghurt 3/4tsp toasted cumin seeds 1tbsp garlic paste 1tbsp ginger paste 1tbsp mustard oil 2tbsp fresh lime juice 1tsp salt ¾tsp ground turmeric ½tsp garam masala ½tsp black pepper 2tsp deghi mirch 2 green chillies Handful chopped coriander 450g skinless, boneless chicken breasts cut into3.5cm cubes Oil to baste Recipe Method: Whisk the yoghurt. Purée all the ingredients, except chicken and yoghurt, in a blender to make a fine smooth paste. Put chicken in a large bowl. Add yogurt and spice mixture. Rub the marinade well on the chicken pieces and marinate for at least in the refrigerator. Divide chicken among skewers leaving 1 cm space between cubes. Arrange skewers suspended across a grill. Grill chicken about 4 inches from heat, turning regularly, until browned in spots and just cooked through (9 to 12 minutes). Baste with oil at intervals to retain the juiciness of the chicken. Remove from fire and serve hot with onion rings, lemon wedges and a fresh green salad of your choice.
Posted on: Sun, 07 Sep 2014 13:24:58 +0000
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