Chicken Tikka is a common traditional dish. Whole chicken or big meaty parts of chicken are marinated with spices and then cooked. It can be grilled, bbq, fried or steamed. I prefer oven roasting. Usually a special red chilli is added to give it a bright red colour or sometimes even colour is added. I try to avoid it. The list of spices for a chicken tikka is quite long and here is my simplified version….
ingredients: ( 8 servings)
8 chicken leg pieces, put light cuts on meaty part for better marination
1 tbsp grated ginger
1 tbsp ginger paste
3 tbsp chaat masala, I used a local brand, National
1 tsp salt
1 tsp garam masala powder
1/2 tsp red chilli powder
1 cup thick yogurt
2 tbsp lemon juice
3 tbsp cooking oil
method:
Place chicken in a large tray. Combine all the other ingredients in a small bowl and mix well. Pour over chicken and coat the chicken well with it. Transfer chicken to a storage container. Refrigerate for at least 4 hours or overnight.
Preheat oven at 180 C / 350 F. Arrange chicken pieces in a baking tray. You can pour the leftover marinade over it too. Bake for 20 minutes and then turn the pieces using tongs. Bake for another 20 minutes or till lightly golden.
Serve with salad, naan/paratha/puri and raita
note:
You can adjust the salt and spice level as you like.
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