This delicious Chicken Tikka is so beautifully flavoured and¬¨‚Ä†thanks to marinading in yoghurt it is also so tender! So easy to BBQ or pan fry for a quick dinner or when entertaining and impressing your friends.
If you google Tikka you will get many confusing definitions. Some say Tikka has come from Theekha means spicy and some say Tikka originated from the round bindi indian women apply on their forehead. Some say it is fried and some say it is grilled. And all of them could be correct...!
So at its simplest definition I would say tikka is a bite size food mainly used as a snack or as the first course of a meal. Tikka can be made of any meat or vegetable or tofu or cottage cheese (paneer). And a very basic recipe would be raw food marinated with yoghurt, ginger garlic paste and garam masala and then cooked on live fire, barbecue or baked in an oven.
The variety comes in what you add to spice up the tikka. This is a¬¨‚Ä†traditional Tikka where the chicken is marinated in¬¨‚Ä†yoghurt, ginger garlic paste and garam masala. I don't use any chemical colourings so it is not as red as the restaurant versions but tastes just as good, or better!
Spice Level = Mild¬¨‚Ä†Ô£ø√º√•‚àÇ
The 500ml container serves 2 people as a main (along with rice and veg) or 4 people as an entree.
The 1L container serves 4 people as a main (along with rice and veg) or 6-8 people as an entree.¬¨‚Ä†
Contains:¬¨‚Ä†Milk and Milk Products
Ingredients:¬¨‚Ä†Chicken,¬¨‚Ä†Yoghurt,¬¨‚Ä†Ginger Garlic Paste,¬¨‚Ä†Vegetable or Mustard Oil,¬¨‚Ä†Salt,¬¨‚Ä†Garam Masala (Cinnamon, Cardamom, Cloves, Bay Leaf),
Reheating¬¨‚Ä†Instructions:¬¨‚Ä†Defrost in fridge overnight and then cook on a barbecue for best results or pan fry. You can also bake it in a preheated 180 degree oven but the chicken won't be as tender as when you BBQ or fry.
About your cook,¬¨‚Ä†Umesh
My passion for food has come from my mother, she is a great cook and has won many awards for cooking in India. When I was small, around 15 or 16 years of age, I used to type out her recipes on a typewriter so that she could mail them to the magazines for competitions.
Once when she was not there, I looked up her recipe book and made chilli chicken and fried rice and I was thrilled at my achievement. That ignited my passion for cooking.
Since then I have always experimented with food. I am not limited to Indian cooking, I also cook Asian, Mediterranean, Italian, in fact I am big fan of Jamie Oliver and have cooked so many of his recipes‚Äö√Ñ¬∂.watch out for my Jamie Oliver specials!
I love to cook because I feel you can be so creative with simple things available, forget the recipes, forget the complex processes, just take whatever you have and make whatever you want to make. If you believe in it you will come up with a dish. I have an education in hospitality where I formalised my passion for cooking. But later I changed to an IT Career in Hospitality and limited my passion to the home front. I can‚Äö√Ñ√¥t wait to share my passion and creation with others in the community.