Chicken tikka is a chicken dish originating in the Indian Subcontinent where it remains popular in both Pakistan and India. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yogurt.The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavor, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala. INGREDIENTS:- Chicken thighs(Boneless) -1 lb(cut into bite size pieces) Ginger-garlic paste-2 tsp Thick yogurt-1/2 cup Chili powder-1 tsp Coriander powder-1 tsp Turmeric powder-1/2 tsp Pepper powder-1/2
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INGREDIENTS:- Peanuts-1/2 cup Red chili powder-1/2 tsp Asafetida-a pinch Salt to taste Oil-2 tsp METHOD:- 1-Heat a pan on medium heat.Dry roast the peanuts till it is light brown and get nice fragrant.Remove it in a plate and let it cool down. 2-Remove the skin of peanuts and break into halves. 3-In a pan heat oil on medium flame.Once oil is hot add asafetida,peanuts,salt and red chili powder and mix well.Cook it for a minute. 4-Remove from pan and keep them aside to cool down completely.