Mughlai (Delhi & Lahore)
Chicken Tikka
Chicken, yoghurt and green chilies come together in this South Asian dish, fragrant with ginger and baked in the oven. It's finished with tomato wedges and corriander leaves.
3 hr 25 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 180 min · Cook 25 min · 205 min total
- medium
- 1
Wash the chicken and cut it into 3 cms long pcs. Place in a large bowl. Add in all the ingredients, other than the oil.
- 2
Mix well. Keep aside for 3 hours. Pan-fry the chicken with olive oil for 5 minutes on moderate flame.
- 3
Cook in a pre-heated oven at 200C for 25 minutes or until tender. Garnish with tomato wedges and corriander leaves. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
