Indian
Indian - Tandoori and Kebabs
Mint Chutney 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
- • 2 cups fresh mint leaves
- • 1 cup fresh coriander leaves
- • 2 green chilies
- • 1 tbsp ginger paste
- • 1 tbsp garlic paste
- • 1/2 cup thick yogurt
- • 1 tbsp lemon juice
- • 1 tsp salt
Preparation Steps
1
Phase 1
Blend the mint leaves, coriander leaves, green chilies, ginger and garlic into a smooth paste.
2
Phase 2
Stir the paste into the yogurt with the lemon juice and salt; coat the chicken and rest 2 hours.
3
Phase 3
Thread the chicken pieces onto skewers.
4
Phase 4
Grill over high heat until charred at the edges, turning regularly.
5
Phase 5
Baste with a little oil or butter during the last few minutes.
6
Phase 6
Serve hot with onion rings and extra mint chutney.