CHEESY CHICKEN TIKKA

 

This récipe was inspired by many factors. The need to créate something new, the need to play with flavours and to please all of you. I keep on getting requests for non fried snacks, or practical récipes. I live my life by the clock, and am always cooking in a rush, but compromise on taste is a big NO ! This récipe is easy, can be made with vegetables, paneer, tofu , fish, prawns etc. In my house we are huge chicken lovers, so I constantly cook it and try to do so in different ways.

INGREDIENTS:

500 grams of cubed chicken breast

100 grams of thick white yogurt

6 cloves of garlic

2″ piece ginger

6 curry leaves, 3 tablespoons of Tandoori Spice Mix (masala), I used “RAJA” brand

a few Green chillies

1 tablespoon of oil plus 4 tablespoons of butter

1 cup of grated cheese

METHOD:

Blend the yogurt with the ginger, garlic and curry leaves . Add this to the cubed bonesless chicken with salt to taste and the tandoori spice. Marinate for a few hours or overnight. Heat a good non stick pan with the oil to smoking point ( i used my ceramic pan) and then add the chicken to this. I use a big pan so that the chicken pieces do not overlap each other. Once they are sizzling I add the butter and let them cook ( the aroma is AMAZING!). Once cooked on one side, I flip them over and cook on the other side. I add the Green chillies, and some chilli flakes if you want that extra zing ! Once the chicken is done add the grated cheese and let it melt. Serve hot sprinkled with coriander leaves . This is an excellent filling for wraps too !

VEGETARIAN VERSION: Follow the récipe replacing chicken with cubed vegetables, or paneer or tofu. For Jain versión, omit ginger and garlic.

CHEESY CHICKEN TIKKA

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This entry was posted in Chicken, Fusion, Gluten Free, Ideas for meals, Indian Restaurant Dishes, Low Cost, Nitu´s Spicy Delights, Uncategorized and tagged , , . Bookmark the permalink.

2 Responses to CHEESY CHICKEN TIKKA

  1. Alan says:

    prob a silly question, do you remove the curry leaves after cooking?

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