Chicken tikka PDF Print E-mail

Chicken Tikka

Posted by Olga at recipegoldmine.com 9/22/02 7:56:50 am

This is a traditional Indian barbecue recipe.

Serves 4

1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tablespoon paprika
4 garlic cloves, pressed
1/8 teaspoon chili peppers
1 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
A spritzer of the type used to mist plants or dampen
    clothes for ironing for the barbecue flare ups.

Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.

For the marinade, combine all the remaining ingredients.

Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.

To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack