So, my friends, if you order chicken tikka in a restaurant, look out for the holes where the skewer should have been. If they're not there, the meat wasn't skewered so it ain't no tikka!
This meal is so simple to make, even I could do it. Traditionally, in India it's cooked in a tandoor oven. If you're using a regular oven at home (I guess you are), then whack it up to max. If the weather's nice, though, get out the barbie cos this one works a treat on those coals!
Serves: 4
Cost per person: 3.75 zl (about 75 of your finest UK pence)
Ingredients:
- 2 large chicken breasts
- 1 red and 1 green bell pepper
- 2-3 tablespoons of Greek yoghurt
- 2 tsp ginger/ garlic paste
- 1 finely chopped green chilli (optional)
- 1/3 tsp red chilli powder (replace with 1 tsp paprika if doing a "kids" version)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tsp salt
- 1 tsp turmeric
- juice of half a lemon
Let's boogie!
1. Soak your wooden (if using) skewers in water for a few hours beforehand (this prevents them burning excessively while cooking.
2. Cut the chicken into largish cubes. Marinade for 30 minutes in the lemon juice, salt and turmeric.
3. Now add the rest of the spices and the yoghurt and leave to marinade for at least 4 hours.
4. Cut the peppers up into largish pieces. Skewer up the chicken and peppers!
5. The oven is up to max, right? Ok. Bang in the kebabs for around 20 minutes or until they're just starting to brown on the outside (but not blacken, eh?)
6. I like them with a little salad, yoghurt dressing and on a nan bread. But have them how you want!
Enjoy!
Cost:
- chicken: 9 zl
- Peppers: 4 zl
- yoghurt: 1 zl
- the rest: 1 zl
Total: 15 zl
Serves: 4
Per person: 3.75 zl
No comments:
Post a Comment