Indian
Indian - Tandoori and Kebabs
Butter Roti 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
- • 600g boneless chicken, cut into strips
- • 1/2 cup thick yogurt
- • 1/4 cup double cream
- • 2 tbsp cashew paste
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, finely chopped
- • 1/2 tsp white pepper powder
- • 1 pinch saffron, soaked in 1 tbsp warm milk
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Coat the chicken in a mix of yogurt, cream, cashew paste, ginger-garlic paste, green chilies, white pepper, saffron milk, and salt; refrigerate 4 hours.
2
Phase 2
Thread the strips onto skewers.
3
Phase 3
Cook over medium-high heat, basting with melted butter.
4
Phase 4
Grill until golden outside and just cooked through; do not let the cream marinade scorch.
5
Phase 5
Serve hot with mint chutney and onion rings.