Topic: another tikka recipe

[j.col]

CHICKEN TIKKA/MEAT TIKKA/TANDOORI

serves 6 (around 4- 5 medium breasts cut into bite size pieces)

but this does round down just as good.
for 2-3 servings just half everything

1/2 tbsp or 1 1/2 teaspoons haldi (turmeric)
1/2 tbsp chilli
1/2 tbsp curry
1/2 tbsp jeera (ground cumin)
1/2 tbsp dhania (ground coriander)
salt to taste
4 tbsp oil
6 garlic cloves crushed.
same amount of ginger, (i use ginger & garlic paste or puree, thats about 4 tsps each, it sound a lot but it does make a difference)
2 tsp mint sauce (it sounds a lot, but it works,)  for 2-3 servings use 1 tsp)
4 tbsp natural yoghurt
1/2 fresh lemon juice.
1 tsp garam masalla
1 tsp tandoori mix powder
1 tsp methie powder
yellow food colouring

mix together add chicken and marinade for at least
5 hrs. but preferably over night

i thread them on skewers over a roasting tray ( use a tray you would use for roasting a chicken, my skewers are longer than the tray, so the chicken is suspended over the tray)
and heat in a hot oven around 200 c for about 10-15 mins depending on the size of the chicken pieces.
do not over cook as they dry out quickly.