Chicken Tikka Roast...Hot Food Is Good For The Heat

Spicy hot food is good for the heat because it makes you sweat, then comes the breeze to cool you down. That is why the Bedouins of the Western Desert of Egypt wear wool and drink hot tea during summer, the Mexicans eat Jalapeño peppers and the Africans with their Pili Pili. 

The Chicken Tikka I am making today is not spicy hot. Just a very tasty Inidan / Pakistani dish full of exotic spices.   You should have noticed by now that I love Indian / Pakistani food. Never been there. Maybe it's in my genes...maybe I had Indian or Pakistani ancesters.
So for Chicken Tikka you will need:
Serves 4
-  1 Whole chicken, skinned, cut in all its pieces, as per photo.
-  Make a marinade with :
  • 4 Tbsp. of ready made Tikka powder.
  • 4 Tbsp. of yogurt.
  • 2 Tbsp. oil.
  • 2 Tbsp. lemmon juice.
-  A few fresh mint leaves for decoration.
-  Mix marinade well into a light brown paste and coat chicken pieces, cover with cling wrap, and refrigerate for 2-3 hours.
-  Take off wrap, and transfer chicken pieces onto an oven proof dish lined with oven proof paper to collect juices, and not to dirty the dish.
-  Scrape any marinade from the marinating dish onto the chicken.
-  Bake for 1 hour at 200 degrees C.
-  Collect juices into a cup to serve with the fresh mint and rice.

Bon Appétit,


Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

Brandade de Morue - Cod / Potato Mash Gratin.

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.