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| SUNDAY |
A DELICATE & MILD CHICKEN TIKKA WHICH WILL PLEASE THE MOST CHILLI FEARING AND UNADVENTUROUS .
INGREDIENTS
CHICKEN BREAST - Three breasts cut into four equal pieces each. Or select a smaller size if you like.
DOUBLE CREAM - One tablespoon
THICK YOGHURT - Three tablespoons
GRATED CHEDDAR CHEESE - One and a half tablespoons
GINGER GARLIC PASTE - One tablespoon
CARDAMOM POWDER - Six cardamom powdered or one level teaspoon ready made powder.
CUMIN POWDER - ½ teaspoon
NUTMEG POWDER - ½ teaspoon
GREEN CHILLI - Optional one small finely chopped. If you like a little nice flavour add a chilli.
SALT - To taste
LEMON JUICE - One teaspoon
MUSTARD OIL - One tablespoon
METHOD
Cut the chicken breasts as desired, sprinkle salt and lemon juice and set aside in a bowl.
In another bowl blend in all the other ingredients with a whisk until the cheese blends in. In ready grated cheese this may be difficult unless you chop it finely at first.
Once blended, mix the chicken in well, check the marinade for seasoning, wipe clean the edges of the bowl, cover and place in the refrigerator.
This like all other tikkas is best chargrilled .
If you wish to cook it under the grill, place the pieces joined to one another, baste with a bit of melted butter and cook on one side until golden brown before turning it over carefully so that the pieces do not separate. The colour will come rather quickly because of the cheese and cream, therefore do not keep the flame too high.
This way the chicken will cook gradually from within and then be ready for turning only once.
When the product is finished you should not only get a beautiful colour but a lovely texture for the chicken.
When or if chargrilling you will have to be careful not to place the chicken directly on the grill. This will make them stick and perhaps burn the coating.
It is best to skewer the pieces and place them supported just above the metal grill.
In a tandoor the chicken is suspended on a skewer therefore the chance of direct contact with the metal or charcoal does not arise. |
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