Ingredients
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1
-
4
-
-
1
-
1
-
60
-
8
-
4
-
1/2
-
1/2
-
-
-
-
-
Directions
Creamy Chicken Tikkas,From a series of cookbooks compiled by the master chefs of India. I found a recipe of the same name on the site but found the ingredients and method totally different so I decided to post.,This was a treat done on the bbq. The meat was very tender and the marinade had permeated every bit making every bite succulent. I did a bit of fusion and wrapped the chicken tikka in pita bread and added the coriander and tomato slices to that, along with a bit of chopped green onion and a squeeze of lemon. It made for a marvelous sandwich. Thanks Fay.,This is certainly different to the normal chicken tikka recipes. It has a lovely flavour and was very tender and moist but I do think its a pity the marinade gets thrown out.
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Steps
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1
Done
|
Marinate the Chicken Cubes With Ginger-Garlic Paste, Salt and White Pepper For 15 Mins. |
|
2
Done
|
Mix Well Together the Beaten Egg, Cheese, Green Chillies, Coriander, Mace-Nutmeg Powder, Cornflour and Cream Add This to the Chicken and Marinate For 3 Hours More Atleast Skewer the Chicken Cubes 2 Cm Apart and Roast in a Preheated Oven at 137c/275 F Oven/ Grill/ Tandoor For 5-8 Mins. |
|
3
Done
|
Hang the Skewers For 3-5 Mins to Drain, Brush With Oil and Roast Again For 3 Mins Serve Hot Garnished With Chopped Coriander, Tomato Slices and Lemon Wedges. |
|
4
Done
|
For Any Marinade That's Left Over I Normally Freeze and Reuse For Paneer (cottage Cheese) Tikkas, or Add to Scrabled Egg the Next Morning or Even Use in a Chicken Casserole the Next Day. I Hate to Throw It Out!! and This Does not Only Go For This Marinade but Marinade For Any Tikka Recipe. If There Is No Egg and Cream in It I Thicken It and Serve at the Side Like a Sauce. |
|
5
Done
|
Edited Recipe Thanks to Latchy's Review and My Apologies to Latchy!!! |
