• 2 Ways Chicken Tikka
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INGREDIENTS


Thai Style Chicken Tikka

Servings - 3 - 4

INGREDIENTS


Lemon juice - 1 tablespoon

Fish sauce - 1 teaspoon

Ketchup - 1 1/2 tablespoons

Garlic - 10 cloves

Fresh coconut cream - 200 grams

Powdered sugar - 1 tablespoon

Ginger - 2 tablespoons

Lemon grass - 1 teaspoon

Red chili - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

White pepper powder - 1 teaspoon

Dry red chili - 18

Cinnamon powder - 1/4 teaspoon

Onions - 120 grams

Thai sweet chili sauce - 1 1/2 tablespoons

Jalapeno - 50 grams

Boneless chicken - 580 grams

Bell pepper - 480 grams

Salt - 2 teaspoons

Black pepper powder - 1 teaspoon

PREPARATION

1. In a blender, add 1 tablespoon lemon juice, 1 teaspoon fish sauce, 1 1/2 tablespoons ketchup, 10 cloves garlic, 200 grams fresh coconut cream, 1 tablespoon powdered sugar, 2 tablespoons ginger, 1 teaspoon lemon grass, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon white pepper powder, 18 dry red chili, 1/4 teaspoon cinnamon powder, 120 grams onions, 1 1/2 tablespoons Thai sweet chili sauce, 50 grams jalapeño and blend it into a smooth paste.

2. In a mixing bowl, add 580 grams boneless chicken, 480 grams bell pepper, 2 teaspoons salt, 1 teaspoon black pepper powder, blended mixture and mix it well.

3. Marinate for 40 minutes.

4. Put veggies and chicken on skewers.

5. Place it on a baking tray.

6. Preheat the oven to 350°F/180°C. Bake for 30 minutes.

7. Garnish with coriander.

8. Serve hot with thai sweet chili sauce.

Schezwan Chicken Tikka

Servings - 3 - 4

INGREDIENTS

Chicken breast - 320 grams

Schezwan Sauce - 50 grams

Bell pepper - 90 grams (Red, Yellow, Green)

Onions - 40 grams

Mayonnaise - 80 grams

Oil

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