Chicken Tikka
Ingredients:
1 Tbsp coriander seeds
2 tsp whole black pepper
1 tsp cumin seeds
6 clove garlic
2 inches ginger
3 Tbsp Groundnut refined oill
1/4 cup water
juice from 1 lemon
1 tsp Reshampatti or similar hot red chili (or cayenne)
1 tsp paprika
1 1/2 tsp salt
2 lbs boneless chicken
*Tincher of china salt/(Ajnamoto) just a tincher
Directions
1.In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.
2.Blend the toasted spices and the rest of the marinade into a puree.
3.Cut the chicken into bite size pieces.
4.Marinate chicken for at least 2 hours
5.If using bamboo, soak the skewers for 30 minutes. Thread the chicken onto the skewers.
6.Grill the skewers. After the second turn, coat the skewers in ghee or butter.
Ingredients:
1 Tbsp coriander seeds
2 tsp whole black pepper
1 tsp cumin seeds
6 clove garlic
2 inches ginger
3 Tbsp Groundnut refined oill
1/4 cup water
juice from 1 lemon
1 tsp Reshampatti or similar hot red chili (or cayenne)
1 tsp paprika
1 1/2 tsp salt
2 lbs boneless chicken
*Tincher of china salt/(Ajnamoto) just a tincher
Directions
1.In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.
2.Blend the toasted spices and the rest of the marinade into a puree.
3.Cut the chicken into bite size pieces.
4.Marinate chicken for at least 2 hours
5.If using bamboo, soak the skewers for 30 minutes. Thread the chicken onto the skewers.
6.Grill the skewers. After the second turn, coat the skewers in ghee or butter.
