Indian
Indian - Tandoori and Kebabs
Afghani Chicken Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 800g chicken drumsticks, slashed twice to the bone
- • 1/2 cup thick yogurt
- • 1/4 cup double cream
- • 2 tbsp cashew paste
- • 1 tbsp ginger-garlic paste
- • 3 green cardamom pods, crushed
- • 1 tsp garam masala
- • 1 tbsp lemon juice
- • 1 tsp salt
Preparation Steps
1
Phase 1
Rub the chicken with lemon juice and salt, then coat in a mix of yogurt, cream, cashew paste, ginger-garlic paste, cardamom, and garam masala; refrigerate 4 hours.
2
Phase 2
Thread the drumsticks onto skewers or arrange on a grill tray.
3
Phase 3
Cook over medium-high heat or in a hot oven, basting with butter.
4
Phase 4
Grill gently until golden and cooked to the bone, about 20 minutes, turning often so the cream marinade does not burn.
5
Phase 5
Serve warm with green chutney and naan.