INDIAN STYLE CHICKEN TIKKA

INDIAN STYLE CHICKEN TIKKA

TIME : 

Prep Time: 2 to 3 hours
Cook time: 25 to 30 minutes
Serves: 2 to 3

INGREDIENTS : 

1. Chicken,cut into small pieces- 400 gms
2. Oil / melted butter- as required

FOR MARINATION : 

1. Yogurt- 1.5 tbsp
2. Ginger paste- 1 tbsp
3. Garlic paste- 1 tbsp
4. Kashmiri chili powder-1/2 to 3/4 tbsp (according to taste)
5. Garam masala- 1/2 tsp
6. Tandoori masala-3/4 tsp( or use homemade Tandoori masala)
7. Lime juice- 2 tsp
8. Mustard oil/vegetable oil- 2 tbsp( see notes)
9. Butter- 2 to 3 tsp
10. Salt- to taste

INSTRUCTIONS : 

In a bowl,combine together all the ingredients listed under 'For marination'.

Rub this onto the chicken pieces,until it is coated well.

Cover and refrigerate for about 2 to 3 hours.Thread the chicken pieces on bamboo skewers.

Preheat oven to 250 deg C.Place the skewers on a greased tray and bake for about 12 to 15 minutes.Baste them with  the pan juices and turn the pieces over.Drizzle melted butter,if desired.Bake for another 5 to 10 minutes,turning once or twice between.Broil for 3 to 4 minutes for charred look. ( Make sure you do not over cook the chicken,it should be soft , tender and juicy from inside.)

Serve with pudhina/mint chutney, rice / roti.

NOTES : 

• STOVE TOP Method:Drizzle oil on a skillet /grill pan.Place the skewered chicken on the pan and cook for about 8 to 10 minutes, over medium heat.Drizzle more oil/butter and turn them over a couple of times,until cooked through ( about 5 to 10 minutes)and slightly charred on the sides.
• Mustard oil has a distinctive pungent taste and a strong flavor.If you do not want to use mustard oil,just use any neutral cooking oil.

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Chicken Samosa

Chicken Samosa | ചിക്കന്‍ സമോസ

This chicken filling for samosa can be prepared in advance and useful when you have surprise guests.  A good tea time snack which is simple to make and needs very few ingredients.

INGREDIENTS : 

1. Boneless chicken pieces - 1/2 kg
2. Chili powder - 3 tsp
3. Lemon juice - from half a lemon
4. Ginger paste - 1 tsp
5. Garlic paste - 1 tsp
6. Oil - as required
7. Onions (big, chopped fine) - ½ kg
8. Coriander leaves -1/2 cup
9. Salt - to taste
10. Oil - to fry

INSTRUCTIONS : 

• Boil the chicken with chili powder, lemon juice and ginger, garlic paste until it is well cooked and the water evaporates. The meat should now be well coated with the masala. Mince well and keep aside.
• Heat oil well and sauté the chopped onions. Next add the minced chicken and continue to sauté well. Add salt and coriander leaves and mix well.
• Place this filling into a samosa outer cover, fold and deep fry in hot oil.

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