Chicken Tikka & Wedges

RECIPE

Chicken Tikka & Wedges
Rec cred: @cookwithme_ruhana
Ingredients:¼ chicken x 6 (leg and breast pieces)1 ½ teaspoon fine salt1 teaspoon black pepper powder2 tablespoon Kashmiri chili powder¼ teaspoon turmeric powder1 teaspoon cumin powder 1 teaspoon coriander powder2 tablespoon lemon juice2 tablespoon white vinegar½ teaspoon garam masala powder 1 tablespoon crushed garlic1 tablespoon red ginger garlic masala/ chilli pastePinch orange food colouring powder3 tablespoon softened ghee (Clarified butter) (or oil)
Wedges-5 Potatoes (peeled, cut in wedges, fried)Robertson's aromatic roast potato spiceRobertson's garlic & herb masterblend
METHOD:1. Make horizontal cuts on chicken pieces so the marinade can soak in.2. In a bowl mix all the ingredients to make marinade.3. In a flat dish, add all chicken pieces and rub the marinade generously all over.4. Cover the chicken and refrigerate for already 2 hours or overnight.5. Take out the chicken 15-20mins before cooking.6. If cooking on the stove, drizzle 1 tablespoon ghee (Clarified butter)/oil to a grill pan or frying pan.Place in chicken pieces and cook on high heat for 3mins each side (this will give it a charred look and will seal the chicken juices).7. Lower the heat to med-low and cover the pan. Cook with lid on for another 15mins, turning over once inbetween.8. If using an oven, cover the chicken with foil and place in a preheated oven at 200°C for 20 minutes, then remove foil and allow to redden and char, turning over to do the same on other side. 9. If braaing, which is the best option for authentic flavour, place on braai (bbq) and keep basting with oil every 5min. Should take about 15-20 minutes to be done.

POSTED ON

12 Feb 2017

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