Chicken Tikka
This Chicken Tikka uses Aazol's Spicy Red Chilli Chutney: Varhadi Thecha in a thick curd marinade for a bold chilli-garlic flavour. The chicken is marinated, then grilled until juicy inside with lightly charred edges.
Ingredients:
Instructions:
1. In a large bowl, whisk the curd until smooth. Add Aazol's Spicy Red Chilli Chutney: Varhadi Thecha, ginger-garlic paste, lemon juice, cumin powder, coriander powder and oil.
2. Add the chicken pieces and mix until they are evenly coated. Taste the marinade before adding any extra salt, as the chutney already contains salt.
3. Cover and marinate in the refrigerator for at least 30 minutes. For deeper flavour, marinate for up to 4 hours.
4. Add the onion and capsicum to the marinated chicken and toss gently.
5. Thread the chicken, onion and capsicum alternately onto skewers. If using wooden skewers, soak them in water for 30 minutes first.
6. Cook on a hot grill pan over medium-high heat, turning every few minutes, until the chicken is cooked through and lightly charred on all sides.
7. Alternatively, bake in a preheated oven at 220°C for about 15-18 minutes, turning once, then grill briefly for extra colour.
8. Serve hot with onion rings and lemon wedges.
Enjoy this smoky Chicken Tikka made with Aazol's Spicy Red Chilli Chutney: Varhadi Thecha!
