Indian
Indian - Tandoori and Kebabs
Ven Pongal 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, cubed
- • 1/2 cup yogurt
- • 1 tbsp coarsely crushed black pepper
- • 1 tbsp ginger-garlic paste
- • 1 tsp cumin powder
- • 1 tbsp ghee
- • 1 tsp salt
- • 1 tbsp lemon juice
Preparation Steps
1
Phase 1
Coat the chicken in lemon juice and salt.
2
Phase 2
Mix in the yogurt, black pepper, cumin, and ginger-garlic paste; rest 3 hours.
3
Phase 3
Thread the chicken onto skewers.
4
Phase 4
Grill over high heat, basting with ghee.
5
Phase 5
Cook until charred at the edges and cooked through.
6
Phase 6
Serve with onion rings and mint chutney.