Chicken Tikka.

According to Mridula Baljekar's cookbook for "Curry Lover's", the word tikka refers to the use of boneless, skinless cubes of chicken breast. This term really cannot be used for the cooking of other types of meat even if they are cooked and prepared in the same way.  Strictly speaking it should be cooked in a Tandoor, the traditional Pakistani / Indian clay oven buried in the ground....

Ingredients for a Chicken Tikka are:
Serve 4

-  600 gr boneless, skinless chicken breast cut in cubes.
-  4 Tbsp. ready made Tikka spice mix.
-  4 Tbsp. plain yogurt.
-  2 Tbsp. lemon juice.
-  2 Tbsp. vegetable oil.


-  Mix ready made Tikka spice mix, yogurt, lemon juice, and oil until you obtain a homogenous thick sauce.

-  Pour over chicken cubes and coat well.

-  Cover with plastic film and refrigerate for as long as the dough for the naan (previous recipe) proves.
-  When time, thread the chicken cubes in long or short skewers and cook over a very hot grill.

-  When done, serve over a naan, chopped fresh coriander, and top with lemon wedges, onion rings, cucumber, fresh mint raita, with  pickles, and Mango Chutney on the side. 


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