Savory Chicken Tikka
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Spice blend of your own style tandoori masala to make some tikka with a salad for dinner.
Total servings: 5-6
Preperation time: 1 hour
Best for: All
How to serve: Hot
2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic minced
2 teaspoons ginger, fresh grated
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper ground
Remove the skin and make 2-3 deep cuts in each chicken piece.
Roast the corriander seeds in a hot cast iron skillet.
After cooling, grind to powder.
Mix all dry ingredients with the lemon juice or vinegar and make a paste.
Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate.
Better if leave in refrigerator over night.
Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
Put the tray into a medium oven (350 F) for 30 minutes.
Then remove tray and pour off any liquid.
Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.
Serve hot. Enjoy