Name: Terry's Tandoori Tikka
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Chicken, Indian
Ingredients: 1 kg boneless skinless chicken breasts or thighs; 4 tbsp yoghurt (full fat); 1/2 tsp ginger paste; 1/2 tsp garlic paste; 2 tsp tandoori powder; 1 tsp paprika powder; 1 tsp chili powder; ½ tsp turmeric powder; ½ tsp pepper powder; ¼ tsp orange red food colour; 1 to 2 tbsp oil for frying or baking; Juice of 1 or 2 limes (or more - according to taste)

Posted on

3 October 2012

by

Terry Sequeira

Ingredients

1 kg boneless skinless chicken breasts or thighs

4 tbsp yoghurt (full fat)

1/2 tsp ginger paste

1/2 tsp garlic paste

2 tsp tandoori powder

1 tsp paprika powder

1 tsp chili powder

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp orange red food colour

1 to 2 tbsp oil for frying or baking

Juice of 1 or 2 limes (or more - according to taste)

Preparation

1

Wash the chicken well and place it in a colander for all the water to drain.
2

Next, apply a little salt and turmeric powder to the chicken.
3

Then apply the ginger/garlic paste to the chicken.
4

Then apply the yogurt and mix well.
5

In a bowl squeeze some lime juice and all the powders (mentioned in the ingredients) and mix it well.
6

Pour this mixture over the chicken pieces and mix thoroughly.
7

Then allow to marinate for a few hours. This dish tastes better if the chicken is kept overnight.
8

After that in a non-stick frying pan put very little oil (say a tbsp) and fry the chicken pieces on medium fire - turning from time-to-time for about 25 to 30 minutes.
9

Alternatively, if you prefer, you could bake the chicken in the oven.
10

Serve piping hot with mint chutney or yoghurt.
11

ENJOY!