Indian
Indian - Tandoori and Kebabs
Chettinad 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
- • 700g boneless chicken thighs, cut into cubes
- • 1/2 cup thick yogurt
- • 2 tsp black peppercorns, freshly crushed
- • 1 tbsp ginger-garlic paste
- • 1 tsp fennel seeds, crushed
- • 1 tsp Kashmiri chili powder
- • 10 curry leaves, chopped
- • 2 tbsp sesame oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coat the chicken in yogurt, crushed pepper, ginger-garlic paste, fennel, Kashmiri chili powder, curry leaves, and salt; refrigerate 3 hours.
2
Phase 2
Thread the cubes onto skewers.
3
Phase 3
Cook over high heat, basting with sesame oil and turning often.
4
Phase 4
Grill until the edges char and the chicken is cooked through.
5
Phase 5
Serve hot with onion rings and lime wedges.