Chicken Tikka is dish made with chicken marinated in yoghurt, ginger garlic, and spices. It's then baked with onion, tomatoes, and bell peppers. This chicken can then wrapped in a tasty wheat bread with lemon juice and is enjoyed with tamarind chutney.
Items you'll need
2 lbs Lean Chicken Breast
2 Tsp Garam Masala (or curry powder from the supermarket)
1 Tsp Paprika
4 Tbsp Yoghurt
3 Tbsp Lemon Juice
2 Tbsp Ginger-Garlic Paste
1/8 Tsp Red Food Color
1 Red Onion
1 Tomato
1 Bell Pepper
4 Skewers
3 Cups Flour
1/8 Cup Oil
10 fl oz Water
1 Tsp Nigella seeds (optional)
Salt
Marinate the chicken
Slice chicken into thin strips. Add ginger-garlic paste,
garam masala, paprika, yoghurt, 2 Tbsp lemon juice, food coloring, and a little
salt. Let it marinate for 8 hours.
Vegetables
Chop the vegetables.
Baking the chicken
Take a skewer and slide a piece of onion, tomato, bell
pepper, marinated chicken; repeat till the skewer is full. Preheat oven to
450F. Bake at 450F for 15 minutes, turn and bake for another 15 minutes.
Dough
Take flour; add oil, water, and nigella seeds. Knead for
about 10 minutes till the dough is smooth. Roll the dough into a circle about 7
inches in diameter, spray some oil and roll the dough into a long cylinder.
Grab one end and coil the dough so it looks like snail. Flatten and use a
rolling pin to roll the dough to a circle approximately 10 inches in diameter.
Making the parathas
Put the rolled dough on a pan on medium to high heat. Spray
some oil. Cook both sides till done.
Making the wrap
Lay the paratha on a plate and empty half of one skewer on
it. Squeeze some lemon juice. Roll it up and enjoy!
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