CHILLI CHICKEN TIKKA


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.

Ingredients

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.

Method

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)

1 egg

salt to taste

oil for frying

Method

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

2 tsp.vinegar

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.

 

 

 

 

 

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