Indian
Indian - Tandoori and Kebabs
Chicken Vindaloo Chicken Tikka
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 700g boneless chicken thighs, cut into cubes
- • 10 dried red chilies (byadgi), soaked in warm water
- • 3 tbsp white vinegar
- • 1 tbsp ginger-garlic paste
- • 1 tsp cumin powder
- • 1/2 tsp turmeric powder
- • 4 cloves, ground
- • 2 tbsp vegetable oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Grind the soaked chilies with vinegar, ginger-garlic paste, cumin powder, turmeric, and cloves into a smooth paste.
2
Phase 2
Coat the chicken in the vinegar-chili paste with salt; refrigerate 4 hours.
3
Phase 3
Thread the cubes onto skewers.
4
Phase 4
Cook over high heat, basting with oil and turning.
5
Phase 5
Grill until charred at the edges and cooked through.
6
Phase 6
Serve hot with lemon wedges and sliced onion.