HOW TO MAKE CHICKEN TIKKA - YOUR VOICE YOUR WISH
In Japan generally "tandoori chicken" is India, which is called (Punjab) cuisine.
Chicken is soaked in spices and yogurt and baked in a tandoori kiln.
However, the original tandoori chicken uses meat with bones, and the meat without bones is simply called "tikka" (fillet).
Nothing different from tandoori chicken except that it uses boneless meat.
The real Indian style is to add a lot of food red to give it a bright crimson color. In this recipe, paprika powder is added to add redness.
By the way, chicken tikka masala is a curry dish using this chicken tikka, which was invented at an Indian restaurant in the 1960s and is still a major curry dish in Britain.
When the skewers are ready, set the stove to medium heat and put the charcoal on open fire.
It's already cooked, so don't cook it.
When you burn it over an open fire, it gives off a unique scent like the yakitori of the restaurant.
If the stove is an IH type and you cannot use an open flame, bake it on the grill.
Set the skewered meat on the grill, heat it over medium heat, and grill until both sides are brown.
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