Author Topic: chicken tikka for butter sauce  (Read 1746 times)

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Offline traveller

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chicken tikka for butter sauce
« on: August 25, 2005, 02:48 PM »
These are very approximate amounts as I do not measure anything when i cook.
Chicken Tikka

boneless, skinless chicken breast cut into chunks (around 2 breasts)
1 cup yogurt
4-5 garlic cloves, mashed
ginger piece, minced
1 TBL oil
half a small onion, grated
2-3 TBL Rajah tandoori masala (for color and extra flavor)
1 TBL lemon juice

1. mix all marinade ingredients and add chicken to it.  Marinate as long as possible - overnight is best
2. put 3-4 chicken chunks on wooden skewer (be sure to soak skewers in water for 30 min first!!!).  This is when I salt the chicken on both sides.
3. put in hottest oven or grill.  Halfway through cooking time, brush pieces with ghee (or oil) and turn over. 
4. When almost cooked, brush ghee on remaining side and cook for another minute.
5.  When cooked, remove off skewers immediately

The chicken pieces should have a nice red color and some "burnt" type edges just like tandoori chicken.  I unfortunately have not cooked this here in the UK yet so I dont know cooking time or exact temp.  i know it should cook very quickly.

I either add this or most of the time, i add lightly pan-fried paneer pieces to the butter sauce to make paneer makhani



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