Aarsis Ultimate Hariyali Chicken Tikka Food

CHICKEN TIKKA

Steps:

• Wash chicken and remove skin from drummies (pulling it off with a paper towel makes it easier, also if you do this when they are slightly frozen it helps).
• Whisk together yogurt, ginger, chili powder, ground coriander, salt, pepper, lemon juice, food coloring (optional), tomato paste, and oil.
• Add chicken to marinade and chill overnight.
• The next day, preheat oven to 375°F.
• Place chicken legs on a foil lined baking sheet (do not add any extra marinade that falls away) and bake at 375°F for 40-60 minutes or until chicken is cooked through and the juices run clear.
• Finish cooking chicken on a grill or under the broiler for 5-8 minutes (gives a light char).

CHICKEN TIKKA

Steps:

• Cut the chicken breasts in long strips or cubes.
• In a medium bowl combine the yogurt, garlic, ginger, onion, chili powder, coriander, tomato paste and salt.
• Add the chicken to the marinade mix well.
• Cover the bowl and refrigerate for at least 6 hours but overnight is better.
• Skewer the chicken and cook under a hot grill, or even nicer cook them on the barbeque, 4 to 5 minutes on each side basting them with butter.
• Serve on the skewers (or remove the chicken from the skewers if you prefer).

CHICKEN HARIYALI TIKKA

Steps:

• In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
• Preheat the oven broiler. Lightly grease a baking dish.
• Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

CHICKEN HARIYALI TIKKA

Steps:

• In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
• Preheat the oven broiler. Lightly grease a baking dish.
• Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

AARSI'S ULTIMATE HARIYALI CHICKEN TIKKA

Steps:

• In a food processor/blender, mix cilantro leaves, mint leaves, scallion, bell pepper, cumin powder, green chili and garlic cloves.
• Add oil to the above mixture and blend to form a smooth paste.
• Remove the prepared green mixture in to a zip lock bag along with the chicken tenders.
• Seal the bag and massage the marinade in to the chicken tenders. Place this bag in the refrigerator overnight or for at least ten hours.
• Use skewers to place the marinated chicken tenders. Sprinkle salt on each side of them.
• Heat the grill and rub it with some oil. Place the skewers on it to get grill marks on each side and cook until the chicken is done.
• Drizzle some fresh lemon juice and enjoy with your favorite dipping sauce and loved ones!
• Tips: If salt is added in the marinade, it will extract moisture from the vegetables and leaves. This will result in a watery marinade, which is not desired.

CHICKEN TIKKA

Steps:

• Mix all but chicken together in bowl, refrigerate overnight.
• Add chicken, cut in 1 1/2 inch cubes to marinate in afore-mentioned bowl, cover and refrigerate at least 4 hours.
• Preheat oven to 350 degrees.
• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
• Place on baking tray and bake in oven for 20 to 35 minutes.
• Three tablespoons of butter can be drizzled over for the last 5 minutes of cooking.