This chicken dish can be served as starters,or served with any meal.
Can be used in wraps .The basic tikka is cooked on a grill or tandoor
but here, i give you a recipe where the chicken is fried, and added to a chilli paste,with a
slight twist of the rosemary herb added.
Rosemary added to chicken fry gives a nice aroma and flavor.
Let’s get into the recipe now.
1 kg.of boneless chicken .(you could use chicken legs )
1.5 cups curd
1 tblsp.garam masala powder
3 tblsp.ginger garlic paste
1/4 cup vinegar
3 tblsp.lime juice
1 tsp.pepper powder
2 tsp.cummin seed powder
1 -2 tblsp.chilli powder
salt to taste.
Wash the chicken .Drain off the water well or pat dry.
Add all the above ingredients to the chicken .
Mix well and marinade for minimum 1 hour.
You could marinade the chicken overnight and leave in the refridgerator.
For the coating
1/2 cup flour
2 tblsp cornflour
1 tblsp rice flour(optional)
1-2 tsp rosemary (fresh or dried)
salt to taste
oil for frying
Blend all these well with a little water to a thick batter.
Dip chicken in batter and deep fry till golden brown.
For the blend of chilli
1 tblsp.kashmiri chilli powder
1 tblsp. chilli paste
1/4 cup tomato ketchup
1 tsp sugar
2 green chillies chopped
Put all these ingredients into cup.
Mix well and add 1 tblsp.hot oil (from the oil used for frying chicken)
Pour this over the fried chicken and blend well.
If you need a more spicy and saucy mixture double the quantity for the chilli paste.
Can be served with omelette strips.