Chicken Tikka
INGREDIENTS
750g Al Ain Chicken, boneless and skinless
Oil for basting*
For the marinade
112 tsp mace powder (javitri)
1/2 tsp white pepper powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp cumin (jeera) powder
1/2 tsp green cardamom powder
4 tsps gramflour (besan)
3 tbsps Al Ain Yoghurt,
lightly beaten
3 tbsps garlic paste 3 tbsps ginger paste
4 tbsps lemon juice
4 tbsps oil
Salt to taste
1 drop of red food colour
METHOD
- Cut chicken into 1 1/2 inch cubes.
- Combine all the ingredients for the marinade. Mix well. Add chicken pieces. Mix well. Keep aside for 3 to 4 hours or refrigerate, covered overnight.
- Skewer each chicken piece an inch apart and barbecue on a charcoal or electric grill until chicken is cooked through. Alternatively, roast chicken in a preheated oven at 350°F, basting* the chicken with oil at least twice, in between cooking time.
- Remove chicken from skewers and serve immediately with onion rings and mint chutney.
Serves 4
Cooking term - `basting'*: to moisten foods during cooking with either oil, pan drippings or sauces to prevent drying or for adding flavour.
