Chicken Tikka Goujons Recipe By Tasty Food

BAKED CHICKEN TIKKA RECIPE BY TASTY

Steps:

• Combine all ingredients in a bowl except chicken.
• Make long slits on chicken with a knife.
• Put the chicken in the marinade overnight.
• Bake at 450°F (230°C) for 50 minutes..
• Enjoy!

HOMEMADE CHICKEN TIKKA MASALA RECIPE BY TASTY

Steps:

• Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
• Cover and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
• Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
• Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
• Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
• Enjoy!

CHICKEN TIKKA GOUJONS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut the chicken breasts into thin strips.
• In a re-sealable bag, mix the marinade ingredients together and place the chicken strips inside. Make sure they are thoroughly covered and marinate in the fridge for 2 hours (or more if you want a stronger flavour).
• Remove the chicken from the marinade and cover in flour, then egg, then panko breadcrumbs.
• Bake for 25 minutes.
• Enjoy!

CHICKEN TIKKA

Steps:

• Combine tomato puree, curry powder, garlic, salt, pepper, and 3 T oil.
• Rub the chicken outside and inside with this mixture and leave it for about 1 hour for the flavor to penetrate the meat.
• Grill or roast the chicken until nicely browned and tender. On a spit is ideal.
• Serve with a sauce made by combining the tamaarind juice with enough seasoning to give a pleasantly sharp swet-sour flavor.