African Chicken Tikka
African chicken tikka – What do you do when you get tired of eating the same, regular chicken tikkas? Simple! It’s time to try an African-inspired recipe that is sure to delivery exciting tastes to your taste-buds. The interesting recipe is a combination of Tikka Boti Masala, along with vinegar, soy, garlic and crushed chilies. Serve this to your guests and loved ones, and have them feel the tangy beat of congo taste. Kenyan Chicken Tikka offers a different blend of spices, such as marinating the chicken meat in a spicy yogurt sauce or cream from cow’s milk. In the tropical countries such as Kenya, coconut cream is usually used as coconuts are abundant there.
African chicken tikka uses pieces of chicken and blends them with an array of delicious spices and fresh yoghurt, and then cooked in a traditional tandoor. The result is a mouth-watering, flavorful chicken.
| Recommended By Chef |
| 01.30 To Prep |
| To Cook |
| As Desired Servings |
| Tips About Recipe |
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For Brine Solution Preparation:
Vinegar........................................ 1/2 cup
Water........................................... 4 cups
Iodized Salt................................. 4 tablespoons
For African Chicken Tikka Marinating paste Preparation:
Tikka Boti Masala........................ As per needed
Chicken with skin (quartered)...... 6 pieces
Garlic cloves................................ 8 each
Onion........................................... 1 medium
Mustard Paste............................. 1 & 1/2 tablespoons
Crushed Chili............................... 1 & 1/2 tablespoons
Black Pepper............................... 1 & 1/2 teaspoons
Soy Sauce................................... 3 tablespoons
Chili Sauce.................................. 3 tablespoons
Vinegar........................................ 4 tablespoons
Tikka Boti Masala........................ 3 tablespoons
Oil................................................ 4 tablespoons
How to make African Chicken Tikka
METHOD:
- In a large bowl, combine Vinegar, Iodized Salt and water. Add chicken to this brine solution and let it marinate in the refrigerator for 30 minutes.
- Wash under running tap water to rinse off the salt and vinegar from the chicken. Pat dry and keep it aside.
- Blend the remaining ingredients using a food processor to make a fine paste. (The paste can be stored in the refrigerator up to 2 days).
- Pour the paste over the chicken pieces, massage a little, marinate for an hour in the refrigerator.
- Taking off the excess paste, place the chicken pieces skin side down and grill on low flame.
- To keep the chicken from burning and to ensure even cooking, rotate and turn the pieces every couple of minutes. Grill until the meat changes color, the outside is nicely caramelized and the desired charbroiled look is achieved.
- Serve with grilled vegetables.
Posted By:
Shabana Alam, karachi