Ingredients
-
1 1/2
-
3 - 4
-
1
-
1 1/2
-
1
-
1/2 - 1
-
1
-
2
-
-
-
-
-
-
-
Directions
Chicken Tikka,Over the years I have made many tikka recipes. This is my favorite since a few years. I have combined a recipe from the Master Chefs of India and Pat Chapman. Serve with onion rings, tomatoes and fresh coriander leaves. Marinating time not included.,Absolutely delicious! So moist and tender. I loved the flavor. I’m keeping this recipe close by and going to be using it often. So easy to prepare and cook. I didn’t use the optional butter. Kept the fat down. Really enjoyed this. Made in honor of dear Pet’s. You will be greatly missed.
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Steps
|
1
Done
|
Cut the Chicken Breasts in Long Strips or Cubes. |
|
2
Done
|
in a Medium Bowl Combine the Yogurt, Garlic, Ginger, Onion, Chili Powder, Coriander, Tomato Paste and Salt. |
|
3
Done
|
Add the Chicken to the Marinade Mix Well. |
|
4
Done
|
Cover the Bowl and Refrigerate For at Least 6 Hours but Overnight Is Better. |
|
5
Done
|
Skewer the Chicken and Cook Under a Hot Grill, or Even Nicer Cook Them on the Barbeque, 4 to 5 Minutes on Each Side Basting Them With Butter. |
|
6
Done
|
Serve on the Skewers (or Remove the Chicken from the Skewers If You Prefer). |
