Indian
Indian - Chicken Curries
Chicken Tikka (Spicy Version)
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500ml Plain Yoghurt
- • 2 tablespoons Tomato Paste
- • 3 tablespoons Tandoori Paste (Pataks)
- • 3 tablespoons Tikka Paste (Pataks)
- • 3 tablespoons Kashmiri Paste (Pataks)
- • 1.5 teaspoons Ginger (Grated)
- • 1.5 teaspoons Grated Garlic
- • 1 tablespoon Mix Powder / Curry Powder
- • 1 tablespoon Fenugreek Leaves (Kasoori Methi)
- • 1.5 teaspoons Garam Masala Powder
- • 1.5 teaspoons Tandoori Masala Powder
- • 1.5 teaspoons Mint Sauce
- • 1 Lemon Juice
- • 1/2 teaspoon Red Food Colouring Powder
- • as required Meat - Chicken / Lamb
Preparation Steps
1
Phase 1
Cut the chicken breast into large chunks and set aside
2
Phase 2
Combine the yoghurt and all spices into a bowl and mix well
3
Phase 3
Add the chicken chunks to the mixture and allow to marinate for at least 6 hours (ideally 24)
4
Phase 4
Start your oven heating up, ideally to around 250 degrees.
5
Phase 5
Place the chicken into the oven for 15 minutes before removing and allowing to cool. To get the blackened scorch marks place under the grill for the last 5 minutes