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Chicken Tikka
Ingredients:-
2 pounds
chicken legs,
thighs or breasts
1 teaspoon
salt
1 teaspoon red chili powder
1 teaspoon
coriander seeds
roasted, ground
2 teaspoons
garlic minced
2 teaspoons
ginger, fresh
grated
2 tablespoons lemon juice or white wine
vinegar
1/2 teaspoon
black pepper
ground
vegetable oil
Method:-
Remove
the skin and make deep cuts in
each
chicken piece.
Roast the coriander seeds in a hot cast
iron skillet. After cooling, grind to
powder. Mix all dry ingredients with the
lemon juice or
vinegar and
make a paste. Put this paste onto
chicken pieces
and leave them for at least 45 hours to
marinate. Better if left in refrigerator
over night.
Grill
method
Rub each piece of
chicken with a
few drops of vegetable oil. Grill the
chicken using
indirect heat over hot coals.
Oven
method
Put the
chicken pieces
(with the paste still on it) onto a
broiler tray and cover them with
aluminum foil. Put the tray into a
medium oven (350 F) for 30 minutes. Then
remove tray and pour off any liquid.
Baste
chicken with 2
tablespoons of oil and return to the
oven for another 15 minutes until
outside of
chicken
is crispy.
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