Moist Chicken Tikka Breasts Food

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).

MOIST CHICKEN TIKKA BREASTS

Steps:

• Prick each chicken breast in several places using the prongs of a fork and make 3 diagonal slices on one side of each breast using a sharp knife.
• Combine the rest of the ingredients into a bowl.
• Rub the mixture into and onto each chicken breast and place in the fridge for as long as possible to marinade.
• Retain the excess marinade in the fridge aswell.
• Pre-heat grill on high heat, place chicken on grill and smother with half the excess marinade, grill for 8 minutes.
• Flip over the chicken and smother with the rest of the marinade, grill for another 8 minutes.
• To add a bit more flavour, sprinkle some more chopped corriander ontop.
• Serve with rice or another indain sidedish such as bombay potatoes.

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

CHICKEN TIKKA

Steps:

• In a large bowl, mix the chicken cubes, ginger, garlic, chili powder, turmeric, salt, yogurt, lemon juice, and coriander. Leave to marinate in a cool place for at least 2 hours, or in the refrigerator over night.
• Place the chicken on a grill tray or in a flame proof dish lined with foil, and baste with oil.
• Preheat the grill to medium. Grill the chicken for 15-20 minutes until fully cooked, turning and basting 2-3 times. Serve with lime wedges.

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.

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.

CHICKEN TIKKA !

Steps:

• Wash the chicken and cut it into 3 cms long pcs.
• Place in a large bowl.
• Add in all the ingredients, other than the oil.
• Mix well.
• Keep aside for 3 hours.
• Pan-fry the chicken with olive oil for 5 minutes on moderate flame.
• Cook in a pre-heated oven at 200C for 25 minutes or until tender.
• Garnish with tomato wedges and corriander leaves.
• Serve hot.
• ENJOY!