Indian
Indian - Tandoori and Kebabs
Cucumber Raita 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 breast, cut into cubes
- • 1/2 cup thick yogurt
- • 1/4 cup double cream
- • 2 tbsp cashew paste
- • 1 tbsp ginger-garlic paste
- • 1 tsp green cardamom powder
- • 1/2 tsp white pepper powder
- • 1 tbsp lemon juice
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Coat the chicken in lemon juice and salt, then in a mix of yogurt, cream, cashew paste, ginger-garlic paste, cardamom, and white pepper; refrigerate 4 hours.
2
Phase 2
Thread the cubes onto skewers.
3
Phase 3
Cook over medium-high heat, basting with melted butter; cream marinades scorch quickly so turn often.
4
Phase 4
Grill until golden outside and just cooked through.
5
Phase 5
Serve with mint chutney and cucumber slices.