https://arshadhs.github.io/tags/tikka/Recent content in Tikka on Arshad SiddiquiHugoen-usWed, 15 Apr 2015 12:46:00 +0000https://arshadhs.github.io/docs/recipe/bbq/chicken-tikka-barbecue/Wed, 15 Apr 2015 12:46:00 +0000https://arshadhs.github.io/docs/recipe/bbq/chicken-tikka-barbecue/<p>Chicken Tikka Barbecue is a popular South Asian grilled dish featuring marinated pieces of chicken infused with aromatic spices and yoghurt. This recipe creates tender, juicy chicken with a smoky flavour perfect for outdoor grilling or indoor barbecue.</p> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>1 kg chicken (boneless or leg pieces)</li> <li>2 lemons</li> <li>1 tbsp ginger (peeled and finely grated)</li> <li>5 garlic cloves (peeled and finely grated)</li> <li>1 tbsp coriander seeds</li> <li>1 tbsp cumin seeds</li> <li>1 tbsp black pepper</li> <li>2 tbsp yoghurt or cream</li> <li>1 tbsp paprika or food colour (optional)</li> <li>1 tbsp olive oil</li> <li>1 tbsp salt (or to taste)</li> </ul> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Make 2 deep cuts in each piece of chicken.</li> <li>Squeeze the juice of 1 lemon over the chicken, mix well, and marinate overnight.</li> <li>Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.</li> <li>Crush the toasted spices using a mortar and pestle.</li> <li>Add ginger, garlic, crushed spices, salt, and olive oil to the chicken marinade. Mix thoroughly.</li> <li>Stir in yoghurt or cream.</li> <li>Add paprika or food colour if using.</li> <li>Leave the chicken to marinate for 2 more hours.</li> <li>Prepare the barbecue or grill.</li> <li>Thread chicken pieces onto skewers in 3 to 4 pieces per skewer.</li> <li>Grill over coal, brushing with oil if the chicken looks dry during cooking.</li> <li>Remove from skewers once cooked through and squeeze 3-5 drops of lemon juice on each piece to enhance flavour.</li> </ol> <p><em>The lemon juice is absorbed better when applied immediately after grilling.</em></p>