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Chicken Tikka

ingredients

servings

4

Iodized salt

to taste

Ginger

1 spoon

Garlic

2 wedges

Lemon juice

2 spoons

Coriander

30 oz

Cumin

3 teaspoons

Onions

1 half

Garam masala

3 teaspoons

Greek yogurt from full fat milk

100 oz

Basmati rice

300 oz

Extra virgin olive oil

2 spoons

Chicken thigh

450 oz

second courses from India

Chicken Tikka

Chicken Tikka

with meat source of B vitamins high in iron source of C vitamins high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chicken Tikka

Indian classical Recipe with basmati chicken and rice

Chicken Tikka step 1

step 1

Soak the wooden skewers in cold water for several hours and cut the chicken meat into cubes of about 3 cm from the side.

Chicken Tikka step 2

step 2

finely Puree in a blender the onion, garlic, ginger, lemon juice and spices, then pour into a bowl, season with salt and add the yogurt.

Chicken Tikka step 3

step 3

4 Put pieces of meat on each skewer and arrange in a large pan. Sprinkle well with the mixture of yogurt and spices, cover and let stand overnight or at least for a few hours.

Chicken Tikka step 4

step 4

Cook the skewers on the grill, or fry, turning frequently until cooked.

Chicken Tikka step 5

step 5

Rice pilaf: a baking sheet pour 2 tablespoons of olive oil. Pour the rice into cups measuring it.

Chicken Tikka step 6

step 6

Toast for 1 minute, stirring with a wooden spoon. Pour in the water plaque in double the proportion of rice, using the same cup as a measuring cup to avoid mistakes.

Chicken Tikka step 7

step 7

Add a pinch of salt. Place the plate in a preheated oven at 190 ° until the water will not be absorbed, then baked. Serve the rice with the chicken.

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