Indian
Indian - Tandoori and Kebabs
Lemon Pickle 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 tikka cubes
- • 1/2 cup thick yogurt
- • 2 tbsp mustard oil
- • 1 tbsp mustard seeds, crushed
- • 1 tbsp fennel seeds, crushed
- • 1 tsp nigella seeds
- • 1/2 tsp turmeric powder
- • 1 tsp red chili powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Lightly crush the mustard and fennel seeds coarsely.
2
Phase 2
Whisk the yogurt with the crushed seeds, nigella, turmeric, chili powder, mustard oil and salt; coat the chicken and rest 3 hours.
3
Phase 3
Thread the chicken pieces onto skewers.
4
Phase 4
Grill over high heat, basting with mustard oil, until charred at the edges.
5
Phase 5
Serve hot, finished with a squeeze of lemon and sliced onions.