due to popular demand
here it is
tried loads over the years and this is the best by far!
i dont go by spot on measuring so its a little bit bunger style
btw this is chick tikka as in..off the skewer...not the masla type..yuk
4 chick breasts cut into chunks
1 lemon
1 tsp salt
4 cloves garlic roughly chopped
3/4" cube root ginger rougly chopped
1 tbls tom puree
pinch of sugar to counter act the acid in the toms(you should know that already tho?)
fresh chilles to tatse or chille powder if your a TIGHT BUGGER
half grated nutmeg..yes really!
1/2 tsp ground corrinander
1 tsp ground turmric
1 small tub plain yogurt
about 3/4 mug of cooking oil
ok here goes....
chuck the chick in a bowl, add the salt and juice of the lemon and mix it in, leave for half hour and mix it up every now and again..this kills off surface bacteria, adds some flavour and open the pores of the chicken up to allow the mariande to enter(no bert!)
the chick should go a white spunky colour if its done right (no please bert!!)
throw all the other ingredients into a blender and wizz up on the higest speed for a couple of mins till smooth..colour should also no be a yellow/orangish..if not chuck some more tom puree in
stick you hooter over the blender(whistl off!) and take a wiff..smells good dont it
add to chicken and give it a stir..chuck in fridge and leave at least overnight..ive done a 2 dayer a few times and its even better!
give it a stir every now and again..and hey presto
now if no bbq available or its winter
the trick is to cook it as rapid as poss so it stays juicy on the inside!
put the chicken onto skewers..the thick flat ones are best as the chicken spins round on normal ones when you try and turn them over..metal skewers are best as it adds heat to the middle of the chickenand cooks it quicker
ok still with me??
oven on higest setting!
rack on top rung!
line a roasting dish that will hold the skewers on the side walls so it dont sit on the bottom of the tray..with silver foil..shinny side up..this will increase the heat to the chicken and help to cook it quicker
chuck in oven for about 5 mins..until it just starts to blacken on the top..or just before then turn the skewers and chick over and cook for about 4- 5 mins and thats it..test a bit before you serve of course to make sure the blood has gone
want a good fresh salad to add to it:lick: ..read on
simple effective and light is the way!
iceberg lettuse shredded and placed all over the plate to make a bed, thinly slicked cucumber all around the sides of the plate
chopped spring onions on top of the lettuse, salf, pepper and a good drizzle of freah lemon juice!! add tikka to middle on top of salad..hey presto fit for a southner:lick: :lick:
im off to do some now:-: