Mick Gower's Indian Recipes
Chicken Tikka
- 2 lb Boned chicken breast, cut into 1 inch square pieces
- 1½ tsp Ginger powder
- 1½ tsp Garlic powder
- 4 tsp Kashmiri masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Ground turmeric
- ½ tsp Chilli powder
- ½ tsp Garam masala
- ½ tsp Egg yellow food colouring
- 1 tbsp Natural plain yoghurt
- 2 tbsp Fresh lemon juice
- ½ tsp Salt
- 8 tbsp Mustard oil
- 3 tsp Mint sauce
Mix all the ingredients together very well using your fingers and leave for at least 8
hours to marinate.
Brush frying pan with cooking oil, heat the pan over heat until the oil begins to smoke, remove from the heat and leave for 5 minutes, now place some chicken pieces in the frying pan but do not overcrowd. Cook for about 10 minutes over a low flame turning the pieces once or twice. Then place the frying pan under a pre-heated grill turn the grill to medium heat and cook until the pieces start to burn (but do not burn them) during that time turn the pieces from time to time remove from the grill and serve with a salad or minty yoghurt sauce.
This page hosted by 
Get your own Free Home Page