Indian
Indian - Tandoori and Kebabs
Rasmalai 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 thighs, cubed
- • 1/2 cup double cream
- • 1/4 cup grated cheese
- • 10 cashews, ground to a paste
- • 1 tbsp ginger-garlic paste
- • 2 green chilies, minced
- • 1/2 tsp green cardamom powder
- • 1 tbsp cornflour
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coat the chicken in cream, grated cheese, cashew paste, ginger-garlic paste, green chilies, cardamom, cornflour, and salt; marinate 4 hours.
2
Phase 2
Thread the chicken pieces onto skewers.
3
Phase 3
Grill over medium-high heat, basting with butter, until lightly golden.
4
Phase 4
Turn frequently until charred in spots and cooked through.
5
Phase 5
Serve with mint chutney and onion rings.