CREAMY CHICKEN TIKKA
INGREDIENTS
500 gms of boneless, skinless chicken cut into 1 inch pieces (I used the thigh portions as they are the most tender for any kebabs)
1 cup whipping cream
Half cup grated cheddar cheese
Juice of one lemon (or two)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon green chili paste
Half cup minced coriander leaves
Half teaspoon mace powder
Half teaspoon nutmeg powder
1 teaspoon coriander powder
1 tablespoon black pepper powder
Salt to taste
Vegetable oil for basting (This oil holds more heat and is the best for kebabs)
METHOD
Whip up a marinade with the cream, cheese and spices, except oil in a bowl, add the chicken pieces and mix well. Marinade the chicken for 5-6 hours.
Set
oven on Broil and preheat on High. Stick the chicken pieces on skewers
and baste them with oil. Arrange them on a baking tray and they are
ready to go in the oven. Cook for 15 minutes on each side. Turn the
skewers mid-way when they start searing from the edges.
Squeeze
some lemon juice and serve piping hot with onion rings. The cream keeps
the tikka kebabs moist and the spices load them up very subtly.
INGREDIENTS
500 gms of boneless, skinless chicken cut into 1 inch pieces (I used the thigh portions as they are the most tender for any kebabs)
1 cup whipping cream
Half cup grated cheddar cheese
Juice of one lemon (or two)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon green chili paste
Half cup minced coriander leaves
Half teaspoon mace powder
Half teaspoon nutmeg powder
1 teaspoon coriander powder
1 tablespoon black pepper powder
Salt to taste
Vegetable oil for basting (This oil holds more heat and is the best for kebabs)
METHOD
Whip up a marinade with the cream, cheese and spices, except oil in a bowl, add the chicken pieces and mix well. Marinade the chicken for 5-6 hours.
Set
oven on Broil and preheat on High. Stick the chicken pieces on skewers
and baste them with oil. Arrange them on a baking tray and they are
ready to go in the oven. Cook for 15 minutes on each side. Turn the
skewers mid-way when they start searing from the edges. Squeeze
some lemon juice and serve piping hot with onion rings. The cream keeps
the tikka kebabs moist and the spices load them up very subtly. 
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