INGREDIENTS:
- 450 gm boneless chicken, skinned and cubed
- 1 tablespoon crushed fresh root ginger
- 1 tablespoon crushed garlic
- 1 teaspoon red chilli powder
- ¼ teaspoon ground turmeric
- Salt to taste
- 2/3 cup yogurt
- 4 tablespoon lemon juice
- 1 tablespoon chopped fresh coriander
- 1 tablespoon oil
INSTRUCTIONS:
- In a medium bowl, add chicken pieces, ginger, garlic, chilli powder, turmeric powder, salt and mix them well.
- Stir in the yogurt, lemon juice and coriander and leave it to marinate for 2-3 hours.
- Now, place a grill pan lined with foil and baste with the oil.
- Preheat the grill to MEDIUM and grill the chicken for 15-20 minutes until it cooked well. Turning and basting several times
- Serve Chicken Tikka on a bed of mix salad leaves, garnished with onion rings, lime wedges and coriander leaves.
Notes:
To make the turning and basting of the chicken easier, thread the chicken pieces on to six wooden skewers before placing under the grill.
Source: Rasoi Menu
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