Thursday, August 5, 2010

Chicken Tikka

  • Boneless chicken cut into evenly sized pieces (chicken tikka pieces)
  • Mint leaves (pudina).
  • Coriander leaves (dhania).
  • Yoghurt.

  • Marinate the chicken pieces in yoghurt and a bit of salt.
  • Grind the mint and coriander leaves and add to the chicken. Mix well.
  • Marinate the chicken in the yoghurt, mint and coriander leaves mixture for at least four hours.
  • Take a non-stick pan and pour little oil (less than a teaspoon).
  • Warm the oil.
  • Place the chicken pieces in the non-stick pan; take care to remove the marinade from the chicken pieces. Cook till done.
  • Take care to cook on low flame.
  • Alternatively if you have a grill and skewers then just go ahead and grill the chicken.
  •  Serve garnished with chilies, pieces of capsicum (green bell pepper) tossed in a bit of oil, spring onions and slices of tomato.

Please use your judgment as far as the quantity of each ingredient is concerned. The quantity of each ingredient will depend on the quantity of chicken.    

If you would like to dress up the tikkas a little more then beat an egg, fry it and add it to the tikkas as shown in the photo.

1 comment:

  1. Hi Shilpi I am your new follower. Nice presentation of the chicken. Do visit my blog in your spare time.