![]() ![]() So its a personal preference of how much color you want to add. The color of Chicken Tikka is usually due to an addition of orange red color, some restaurants go very heavy handed with the color and I personally don’t like my hands to turn orange while I am eating. NOTE: The marinate is going to be slightly sour because of the heavy vinegar and lemon content but don’t worry about that because once cooked, this flavor is going to be subdued and work really well with all the other spices. Ok so its pretty basic, just dump all the measured ingredient (spices, paste and liquids) in the bowl and mix well. (also, one of the small bowls that looks empty actually has salt in it…you know just FYI stuff) So the above picture depicts pretty much all the things you need to marinate your Chicken. And I am diving right into the steps now. Here’s a picture of all the things you’ll need to cook up this deliciousness. And sometimes, you wanna feel like a real chef, amirite? There are spice mixes now available to use to make Tikkas, but I prefer the aroma of fresh spices. But today I thought, before I talk about any of the fusion recipes, let’s cover the basic spices to make Chicken Tikka. ![]() There is a boneless version, a biryani version, a curry version and even a fried version. So many variations of this popular dish have popped up ever since. It is mostly served with a spicy Mint Chutney or Tarmarind Chutney along with some lemons and sliced onions. Traditionally speaking, Chicken Tikka is made my preparing Chicken pieces in a spicy marinade and grilling them on top of Red hot coals (called Angethi in Urdu). ![]() Just like Biryani, Burgers and Omelettes, this one has a million different versions on the internet. And unless you’ve been living on deserted Island, I bet you’ve definitely tried Tikka atleast ONCE. So Chicken Tikka is one of those extremely popular South Asian cuisines that have made a place all around the world. Although I have a huge disagreement with the people who make chicken tikka masala in the west (it DOESNT HAVE CREAM PEOPLE!) but that’s a debate for some other day. You know there are certain things which become sooooo popular that there isn’t a right or wrong way of doing it anymore? Chicken Tikka is one of those things. Its so handy and you will never go without mint chutney when required.This had to be done! I had to put up traditional Chicken Tikka recipe on my page. Use ice tray to freeze it and thaw it whenever required. It does get a little darker after a while. This chutney stays good in fridge for 3-4 days. Garlic and Lemon Juice – its optional, I use it only when I’m using this chutney are green sauce and not adding the yoghurt.Īll you need is to put the ingredients in a blender or food processor and blitz untill its pureed.Green Chillies – Use jalapeños or green cayenne pepper.Cilantro/Coriander – With stems, only remove the stems that are thick.Mint – Pick out the leaves only discarding the stems.You need following ingridients for making this simple chutney: ![]() It is also used in Dahi Baray and Papri Chaat You can use this as green chutney to have as it is or add this to yoghurt to make a creamy mint sauce also known as Mint Raita. All it takes is 5 minutes to make one !Ī mint chutney that is versatile to go with Chicken Biryani, Chicken Pulao, Pakoras or Tandoori Chicken Roast. A Simple, falvoursome coriander Mint Chutney- a must have accompaniment to Pakistani/Indian food. ![]()
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