| Indian food has been a favorite choice for many | | | | a large bowl and add all the spices and ingredients |
| food lovers across the globe. Indian food, | | | | (2-11). Mix well and make sure all the spices are |
| especially the "royal food" called the "Mughlai" has a | | | | spread evenly. Refrigerate the chicken for |
| special touch of unique Indian spices. One of the | | | | atleast half an hour to allow the spices to blend in |
| most common and most loved "Mughlai food" among | | | | the meat. Your chicken is ready for barbecue now! |
| Indian food lovers is "Chicken Tikka". In this recipe | | | | Make sure to spray oil before placing it on the |
| chicken is first marinated with a unique blend of | | | | barbecue mesh. Barbecue for around 10-12 minutes till |
| spices and then barbecued or roasted. If you love | | | | the chicken becomes tender and the skin turns |
| Indian food but find it too spicy then we have great | | | | golden. If you don't want to barbeque you can roast |
| tips for you to customize the tikka to your taste. | | | | this in the oven or microwave as well. |
| Ingredients for Chicken Tikka: | | | | *Ingredients 5 and 10 are easily available at any |
| 1. Boneless chicken cubes (900grams/1pound)/ Whole | | | | Indian grocery store. "Masala" in Indian language is |
| chicken cut in 4 large pieces | | | | referred to a blend of spices. If you do not find |
| 2. Yogurt- 2 tablespoon | | | | these two spices, you can still make this recipe and it |
| 3. Lime Juice - 2 tablespoon | | | | will taste great. |
| 4. Red Chilly- 1/2 teaspoon(normal chilly level) ; 1/4tsp | | | | Yogurt Dip |
| (low chilly level) | | | | Since this recipe is a little spicy, you will need a |
| 5. Shaan Tikka Masala*- 1 tablespoon(normal chilly | | | | cooling dip with it. The yogurt dip is very simple and |
| level) ; 1/4 tablespoon (low chilly level) | | | | hardly take 3 minutes to prepare it. |
| 6. Ginger Paste- 1teaspoon | | | | Ingredients: |
| 7. Garlic Paste-2 teaspoons | | | | 1. Plain Yogurt 300g |
| 8. Salt - according to taste | | | | 2. Fresh Mint Leaves - 30 leaves approximately |
| 9. Soy sauce - 1 tablespoon | | | | 3. Green Chilly (optional) - 1 |
| 10. Shaan Chat Masala* - 1 teaspoon [optional] | | | | 4. Cumin Powder - 1/4 teaspoon |
| 11. Cumin Powder- 1 teaspoon | | | | 5. Salt - to taste |
| 12. Vinegar- 2 tablespoon | | | | Procedure: |
| 13. Oil | | | | Take a blender and add all the ingredients (1-5) and a |
| Procedure: | | | | little water (50 ml) . Turn on the blender on low |
| Wash chicken pieces under cool water. Now add | | | | speed. Once the mint leaves get nicely blended with |
| vinegar and keep it in a strainer and let the water | | | | yogurt, your dip is ready. Refrigerate before using. |
| drain for 10 minutes. Next, take the chicken pieces in | | | | This dip is served cold. |