Chicken tikka

Chicken Tikka

Chicken Tikka - recipe for less spicy dish

Ingredients required:

Chicken: . . . . . . . . . . . . . . . . . . . 750 grams

Curd (dahi) : . . . . . . . . . . . . . . . . . . 1/2 cup

Vinegar : . . . . . . . . . . . . . . . . . 1 table spoon

Lime juice (nimboo) : . . . . . . . . . . 1 table spoon

Oil (tel) : . . . . . . . . . . . . . . . . . . 1 table spoon

Red chili Powder (lal mirchi) : . . . 1 1/2 tea spoon

Ginger/Garlic Paste (adrak lasoon) : 1 1/2 table spoon

Cumin seed (jeera) powder : . . . . . . . 1 tea spoon

Salt to taste

For basting juice : Mix 1/2 tea spoon pepper powder and 1 table spoon lime juice in 3 tea spoon ghee.

Drain and remove water from curd by straining it on muslin cloth. Now add all ingredients in strained curd. Season chicken pieces in this paste for 10-12 hours. (Keep it in refrigerator) Fix pieces on grill rod and grill it in oven or on open charcoal flame till it turns brown. Baste it with basting mixture. Serve hot with onion rings.

Chicken Tikka - recipe for hot and spicy dish

Chicken: . . . . . . . . . . . . . . . 750 grams

Curd (dahi) : . . . . . . . . . . . . . . 1/2 cup

Vinegar : . . . . . . . . . . . . 1 table spoon

Lime juice (nimboo) : . . . . . . 1 table spoon

Oil (tel) : . . . . . . . . . . . . . . 2 table spoon

Red chili Powder (lal mirchi) : 2 1/2 tea spoon

Ginger/Garlic Paste (adrak lasoon) : 2 table spoon

Cumin seed (jeera) powder : . . . . . 1 tea spoon

Salt to taste

For basting juice : Mix 1 tea spoon pepper powder and 1 table spoon lime juice in 4 tea spoon ghee.

This preparation is full of protein and the spicy version has more fat. Chicken tikka can be taken with green chutney as a starter.