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Chicken Tikka Tandoori

(see also Tandoori Marinade)

500 (1 lb) boneless, skinless chicken breast, diced
6 - 8 tablespoons fresh lemon juice
275 ml (9 fl oz) Tandoori Marinade

Put the chicken into a large bowl with the lemon juice, working it in well with your fingers. This is to 'de-grease' the chicken in preparation for marinating. Leave it to stand for 1 hour. Strain off and discard the juices, then combine the Marinade with the chicken, cover and refrigerate for at least 6 hours, or overnight, but preferably for 24 hours. Thread the tikkas onto metal skewers and EITHER barbecue over hot coals for 10-15 minutes, turning several times, OR cook under the grill (broiler?) for 15 minutes, OR bake in the oven for 15-20 minutes at 190 C (375 F). Good hot or cold.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.