Friday, January 28, 2011

Chicken Tikka

  • 1 lb Chicken (boneless)
  • 2" pieces - 1 Green capsicum, 1 Red Capsicum and Onion
  • 3 tbsp Lemon juice
  • 2 tbsp Ginger garlic paste
  • 1/2 cup thick Yogurt
  • 1 Egg
  • 1 tbsp Green chillies chopped
  • 1 tbsp Chili powder
  • 2 tbsp Coriander leaves chopped
  • 6 Bamboo skewers
  • Salt to taste

  1. Wash the chicken and cut into 2" pieces.
  2. Add chicken, capsicum red and green, onion, 2 tbsp Lemon juice, ginger garlic paste, chili powder and salt in a bowl.
  3. Mix well, close the lid and allow to marinate for 30 mins.
  4. Now add yogurt, egg, green chillies and coriander leaves to the chicken.
  5. Mix well, cover the lid and marinate this for 2-3 hours.
  6. Preheat the oven at 400 F.
  7. Now take the skewers and arrange the chicken pieces with vegetables in between.
  8. Place the skewers on a wire rack, spray some oil on top of them.
  9. Bake in the oven at 400 F for 25 mins, turning once in between.
  10. Cook till chicken turns tender.
  11. Sprinkle 1 tbsp of lemon juice on hot skewers.
  12. Serve on a bed of flavored rice.

  1. If using a bamboo skewers, then it must be soaked in water overnight as it might burn during baking.
  2. If using metal skewers, grease it and then arrange the chicken.
  3. Place a tray below the skewers to hold the dripping from chicken.

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