Recipe: Chicken Tikka
Boneless chicken breasts cut into 1/2 inch pieces
Red chilli paste
Garam masala powder
Extra virgin olive oil
Green capsicums cut into 1/2 inch pieces
2 medium Cooked rice
2 cups Black pepper powder
Sugar 1 teaspoon
Butter 2 tablespoons
Marinate chicken pieces with red chilli paste, salt, ginger-garlic paste, yogurt, garam masala powder and juice of lemon and mix. Add 2 tbsps extra virgin olive oil and mix and marinate for a few hours in the refrigerator.
Heat a non stick pan and pour orange juice into it. String the chicken pieces and capsicum pieces alternately onto skewers. Heat a non stick tawa, drizzle a little oil and place the skewers on it. Pack rice into a mould, unmould it on a serving plate and drizzle 1 tbsp extra virgin oil over it. Add salt, pepper powder and sugar to the orange juice and cook.
Turn the skewers so that the chicken gets cooked evenly all around. When the sauce thickens a little, take it off the heat. Add butter and mix well. Place the skewers over the rice, drizzle the sauce over the chicken and rice and serve immediately. Use up the remaining chicken and rice similarly.
Recipe credit : Hang Out cafe