Mouth-Watering Chicken Leg Tikka
December 25, 2008
Hey people, here is a mouth-watering and tasty recipe of chicken leg tikka – so don’t miss it! Just read and prepare it in your kitchen. I am sure, all you non-vegetarian lovers, you will certainly love it! The preparation of dish will only take 45 minutes. So prepare it for your little loved ones and other family members!
Chicken leg tikka
Ingredients to prepare chicken leg tikka:
4-8 capon or chicken legs cut into 1 ½ inches tikka; 5 tbsp cooking oil; 250gm chopped onions; 15 gm strained garlic paste, 10 gm strained ginger paste, 15 gm red chili paste, 9 gm coriander powder, freshly broiled and ground; 2 tsp freshly broiled and ground jeera powder; 2 tsp coarse sarson daana powder; salt to taste; ¾ cup canned tomato puree, 3 tbsp malt vinegar; ¾ cup extract coconut milk
Method to prepare chicken leg tikka:
Heat oil in karhai, add onions, sauté over medium heat until translucent and glossy, add ginger and garlic and stir or 15 to 20 seconds. Add red chili paste and stir-fry for a minute. Then add coriander, cumin and mustard, stir for 20 seconds, add the chicken and salt, increase to high heat, stir fry to sear for three to four minutes, add vinegar, stir fry until the specks of fat begin to appear on the surface. Remove the kadhai from heat, stir in coconut milk or cream, return kadhai to heat, bring to a boil, and reduce it to ketchup like consistency. Remove and adjust the seasoning. (Increase the cooking time a little so that meat becomes tender. you can add a little chicken stock or water to make it tender, if necessary).
To serve chicken leg tikka:
Remove to a bowl and serve with yellow rice or bread rolls or slices.
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