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Ajoy joshi – chicken tikka nilgiri

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. This Indian dish is thigh fillets of chicken in a green herb marinade cooked in a 'Tandoori oven'.

  2. 10 grams cinnamon, cardamom and cloves

  3. 1 teaspoon fennel seeds

  4. 1 teaspoon turmeric powder

  5. 1 tablespoon fresh green chillies, crushed

  6. 1 tablespoon fresh ginger, crushed

  7. 1 tablespoon fresh garlic, crushed

  8. tablespoon tamarind paste

  9. 4 sprigs fresh curry leaves

  10. bunch fresh coriander leaves

  11. salt to taste

  12. juice of 1 lemon

  13. 1 kg chicken fillets, diced

  14. 1-2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Grind all the fresh herbs and whole spices along with salt in a blender, adding lemon juice to moisten the mixture as required.

  2. Marinate the fillets of chicken for about 10 to 15 minutes.

  3. Line a baking tray with vegetable oil; thread chicken pieces onto skewers.

  4. Cook in a pre-heated grill on high for 10-12 minutes or until the chicken is cooked through and the edges are crisp and golden.

  5. Serve hot with a raita of Spanish onions and tomatoes and with a naan or any bread.

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