Chicken Tikka - 1

Course : Curry
Serves: 1
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2 pounds chicken legs -- thighs or breasts
1 teaspoon salt
1 teaspoon red chile powder
1 teaspoon coriander seeds -- roasted, ground
2 teaspoons garlic -- minced
2 teaspoons ginger -- fresh, grated
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper -- ground
1 Cup vegetable oil
4 tablespoons yogurt

Preparation / Directions:

Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night. Grill method: Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals. Oven method: Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

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