Grilled Chicken Tikka Rob Rainford Food

GRILLED CHICKEN TIKKA

Steps:

• Clean your chicken, and cut it into cubes for threading on skewers.
• Take a fork and prick the chicken many times.
• Put lemon juice in bowl with chicken, stir well, and set it aside.
• In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper.
• Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours.
• Thread chicken onto skewers.
• Heat your grill with a nice flame and place chicken skewers on the grill.
• Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings.
• Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
• Serve with lime wedges on the side for squirting on chicken pieces; YUM!

GRILLED CHICKEN TIKKA

Steps:

• Wash the chicken and cut into cubes so as to thread in skewers.
• In a bowl, combine yogurt, lemon juice, cumin, garlic, ginger, pepper, coriander, garam masala, ginger, and salt.
• Stir in chicken cubes and marinate for 2 hours.
• Thread the chicken onto the skewers, then brush with oil.

GRILLED CHICKEN TIKKA - ROB RAINFORD

Steps:

• Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
• In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours up to overnight.
• Place some bamboo skewers into water and leave to soak for 30 - 45minutes.
• Remove the chicken from the refrigerator ½ hour prior to cooking time. Leave it to come to room temperature.
• Preheat the grill to medium high heat.
• Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.

PARMESAN CHICKEN CUTLETS AND POPCORN CHICKEN FOR THE KIDS

Steps:

• For the Adults: gently pound 2 chicken breasts between 2 sheets of plastic wrap or parchment paper, using the flat side of a mallet or a rolling pin, until they are about 1/4-inch/0.5 cm thick.
• For the Children: cut the remaining chicken breasts into 1 1/2-inch/3.5 cm pieces about 1/4-inch/0.5 cm thick.
• Place all of the chicken in a bowl and cover with the buttermilk.
• Marinate in the refrigerator overnight, if possible. Otherwise, dip chicken into buttermilk before coating.
• Preheat oven to 400°F/200°C
• Prepare coating by combining ingredients in a shallow dish. Remove chicken pieces from the marinade, toss with the coating and transfer to a lightly greased baking sheet. Repeat with the cutlets. Allow chicken coating to set for 10 minutes.
• Heat 1 tbsp/15 ml of olive oil in a large nonstick skillet set over medium-high heat.
• Cook cutlets for 2-3 minutes per side, or until golden. Return cutlets to the baking sheet and bake all of the chicken for 15-20 minutes, or until cooked through. Turn the children's chicken pieces halfway during the cooking time.
• Tip: Marinating ahead helps keep this chicken moist. However, if in a rush, the recipe will work with quick dipping in buttermilk followed by coating.
• Quick Lemon Caper Sauce.
• Pour chicken stock into a nonstick skillet set over medium-high heat. 2.
• Stir in capers and garlic, and simmer for 1 minute. Add lemon zest, juice and butter and stir until slightly thickened, about 1 minute. Drizzle sauce over adults' chicken cutlets.
• Honey Mustard Dipping Sauce.
• Mix ingredients together and serve in a small bowl surrounded with the children's popcorn chicken pieces.