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Chicken Tikka Pollichathu


By niya's world (Visit website)





A Keralean twist to the North Indian chicken tikka

Recipe & Photo Credit - The Hindu & RAMU BUTLER, Executive chef, Ramada Resort, Cochin

Ingredients

Boneless chicken: 1.5 kg
Natural yoghurt: 300 ml
Large onions (quartered): 2
Garlic: 4 cloves
Chopped Ginger: 50gm
Lemon (Squeezed): 1
Garam Masala: 2 teaspoon
Kashmiri chilli powder: 2 teaspoon
Salt: half teaspoon
Cooking cream: half cup
Crushed black pepper: one and a half teaspoon

For Pollichathu masala:

Shallots chopped: 100 gm
Ginger-garlic paste: 2 teaspoon
Cocum water: 5 teaspoon
Tomato chopped: 1
Fenugreek, mustard and curry leaf for tempering.
Banana leaf

Method

For Pollichathu Masala:

Heat the oil. Temper with fenugreek, mustard and curry leaf. Add chopped onions and cook till light brown. Add ginger-garlic paste, cocum water and cook till dry. Add chopped tomato and season it well.

Method

For Chicken Tikka:

Skin and cut the chicken into cubes. Make a smooth paste of the yoghurt, onion, garlic, ginger and lemon. Pour the paste into a bowl add cream, masala, chilli powder, salt and pepper.

Marinate the chicken cubes in the above paste for two hours. Place the chicken in a medium hot tawa, grill it by adding the remaining paste over it. Cook until it is three-fourth done.

Final Preparation:

Place the banana leaf, spread polichathu masala. Wrap the grilled chicken tikka and grill it for 10 minutes. Serve hot with salad and mint chutney.


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