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Chicken Tikka

Serves: 8-10

Everyone who makes chicken tikka knows that their recipe is different from others.  I have had plenty of people over at my place for BBQ over the past few years and every single time my guests ask me the same questions about the chicken. “How come it is so tender? When we make it at home, it’s always dry or hard! The marinade is in each and every bite, how do you do that?” Well, the answer lies in every single step of the recipe.  From the instructions you give to the butcher regarding the deep BBQ cuts, to the papaya paste.  No ingredient or step can be omitted.  Also, overcooking the chicken will definitely dry it out. I have found through trial and error that because I am using lemon juice, white vinegar and papaya paste, I don’t require yogurt in this recipe. Besides if it ‘aint broken why fix it?So, take my advice and make this recipe exactly as it is. It can be made on a gas BBQ, charcoal grill or in the oven. If you are going to make this in the oven, remember to use a roasting pan so that the juices from the chicken go to the bottom of the pan.

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What you Need:

10 legs and thighs with fat off and deep BBQ cuts that makes 20 pieces in total
2 tbsps ginger paste
2 tbsps garlic paste
Salt to taste
Kissan Tandoori powder 4 tbsps
Canola oil 4 tbsps
Lemon juice 4 tbsps
White vinegar 4 tbsps
Papaya paste 3 tbsps

How To:

1.       Wash the chicken and put it in a sieve/colander for 20 mins before adding to the marinade.
2.       Mix everything together to make the marinade. The marinade should be like a paste and not watery or else it won't stick well to the chicken.
3.       Using tongs, coat each piece of chicken with the marinade.
4.       Marinate overnight.
5.       Take the chicken out of the fridge one hour before barbecuing.
6.       BBQ on low for 45 mins with the lid closed. Turn every 15 mins.  Do not overcook or the chicken will become dry.
7.       Serve with salad, Indian flat bread and yoghurt

ENJOY!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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