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September 26, 2011

Chicken tikka


Chicken boneless 1 kg cubed cutting
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Green chilies 5-6
Onion 1 small
Cream 4 tablespoons
Yogurt ½ cup
Salt to taste
Red chili powder ½ tablespoon
All spices powder ½ teaspoon
Black pepper 1 teaspoon
Vinegar 3-4 tablespoons


Mix all the ingredients except chicken and oil and bend them to make a thick paste. Now in chicken pour all the paste over the chicken and coat the chicken finely with the paste. Marinade it for minimum 4-5 hour. It’s better to keep the chicken all over night in refrigerator.

Now take 5-6 chicken pieces and manage them on the skewers. Pre heat the charcoal on fire. When they become red hot in a container then keep the skewers on the container so that the chicken will not be directly in contact with charcoal. There should be some space between them. When starts to golden turn the side. Also apply oil on the chicken tikkas. When cooked dish them out and serve with naan and chatni.