Yield: 1 servings
|3||Boneless chicken breasts; cut in quarters|
|1 teaspoon||Lemon juice|
|1 tablespoon||Double cream|
|3 tablespoons||Greek style yoghurt|
|1½ tablespoon||Finely grated Cheddar cheese|
|1 tablespoon||Ginger and garlic paste|
|6||Cardamon pods; ground|
|½ teaspoon||Ground cumin|
|½ teaspoon||Ground nutmeg|
|1 small||Green chilli; finely chopped|
|1 tablespoon||Mustard oil|
|Melted butter for basting salt|
Sprinkle the chicken with the lemon juice and some salt, place in a bowl and set aside. In another bowl, whisk all the remaining ingredients (except the melted butter) together until the chese blends in. Mix in the chicken.
Check the seasoning then cover and place in the refrigerate for at elast 3 hours. Preferable over night.
Like all other Tikka's this is best chargrilled. If you wish to cook it under a grill, place all the chicken pieces on a baking sheet, touching each other, baste with a little melted butter and cook under a medium-high heat until golden brown. Turn the chicken over carefully so that the pieces do not seperate and brown the other side. The total cooking time should be about 12-15 minutes.
If chargrilling don't place the chicken directly on the grill or it will stick. Instead skewer the pieces and support the skewers so they are just above the grill. Cook, turning until browned all over.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.