Chicken tikka
Ingredients:
Lean chicken breasts (skinned) - 800 g
Garlic - 4 pods (crushed)
Ginger small pieces - 4 (finely grated)
Yoghurt - 4 tsp
Salt - 2 level tsp
Green chillies - 4 (finely chopped)
Tandoori paste - 6 tsp
Olive oil - 4 tbsp
Finely chopped coriander
Tomato wedges
Method:
Lean chicken breasts (skinned) - 800 g
Garlic - 4 pods (crushed)
Ginger small pieces - 4 (finely grated)
Yoghurt - 4 tsp
Salt - 2 level tsp
Green chillies - 4 (finely chopped)
Tandoori paste - 6 tsp
Olive oil - 4 tbsp
Finely chopped coriander
Tomato wedges
Method:
- Wash chicken, cut into 3 cm long pieces and place in a large bowl.
- Add all ingredients, except the oil, and mix well.
- Leave to soak for 2-3 hours.
- Pan-fry the chicken with olive oil for 5 minutes on a moderate heat.
- Cook in a pre-heated oven 200C for 25 minutes, or until tender.
- Garnish with tomato wedges and coriander leaves.
No comments:
Post a Comment