Indian
Indian - Tandoori and Kebabs
Dal Makhani 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
- • 1.2kg chicken, jointed into 8 pieces and slashed
- • 1 cup thick yogurt
- • 2 tbsp tandoori masala
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1/2 tsp turmeric powder
- • 1 tbsp lemon juice
- • 2 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Rub the chicken pieces with lemon juice and salt; rest 20 minutes.
2
Phase 2
Coat in a mix of yogurt, tandoori masala, ginger-garlic paste, Kashmiri chili powder, turmeric, and mustard oil; refrigerate 6 to 8 hours.
3
Phase 3
Hang the pieces on skewers or arrange on a grill tray.
4
Phase 4
Cook over high charcoal heat or in a hot oven at 220C, basting with oil.
5
Phase 5
Grill until charred at the edges and juices run clear.
6
Phase 6
Serve with onion rings, lemon wedges, and mint chutney.