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- Burgundy's Chicken Tikka
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PrintBURGUNDY'S CHICKEN TIKKA
Serves :
10
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the boneless chicken leg in to 3x3 chunks and rinse with water and then allow the water to drain well.
- Marinate the chunks of chicken with ginger, garlic paste and keep aside for 20 minutes.
- Take a mixing bowl and combine the remaining ingredients and mix until it becomes a thick paste. (Hung curd, chili powder, garam masala, salt, cashew nuts powder, Mustard oil)
- Add the marinated chicken chunks into the paste and mix well.
- If you like, you can add a tablespoon of lemon juice to make it a bit tangy- but that depends on your taste.
- Cook the chicken chunks in an electric pre-heated oven on 180 degree C for about ten minutes.
INGREDIENTS
- 1 kg Chicken leg (Boneless)
- 250 grams Hung curd
- 60 grams Kashmiri chili powder
- 50 ml Hardil Mustard oil
- 10 grams Garam masala powder
- Salt to taste
- 50 grams Cashew nuts powder
- 30 grams Ginger and Garlic paste
8 comments for “Burgundy's Chicken Tikka”
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