Sunday, August 26, 2012

Chicken Tikka

  • Boneless chicken pieces - medium sized
  • Tandoori masala
  • Thick Curd
  • Ginger-garlic paste
  • Salt
  • Lemon
  • Butter
  1. Wash and clean the chicken pieces, drain the water and make small incisions on the pieces 
  2. Add lemon juice and salt
  3. Keep it aside for 15 mins
  4. Meanwhile mix tandoori masala, ginger-garlic paste, curd and little salt in a container
  5. After 15 mins add the chicken pieces into that container and mix well so that the pieces are well covered in that
  6. Keep the marinate in refrigerator for minimum of 2 hrs or overnight
  7. When ever you want to prepare it take it out and shallow fry in a kadai with butter
  8. Serve it along with salads as a Starter/Snack.

No comments:

Post a Comment