Pakistan: Chicken Tikka

Mohammed Raza

Chicken Tikka: Pakistan

Pakistan is my background and in my culture, we have a large variety of foods to choose from; making it of great importance. My culture is known for its different kinds of spices and curries; giving a traditional taste. However, most of our cultural cooking’s done in a “tandoor;” which is a clay oven used for cooking. Furthermore, holidays and gatherings are a great way to share the traditional meals; which is a unique technique to unite our families. Moreover, the basic traditional meals consist of rice, curry and meat. Chicken Tikka is a well-liked dish by many. There are several ways to cook this recipe. However, my mother has been cooking this dish for my family since I’ve been young. She has her own unique way, which differs from others. During holidays and gatherings, our families bring our own dishes and my mom is known for her chicken tikka. Alternatively, every time at the restaurant I tend to order chicken tikka; for that I have been told many times by my parents to try something else, but this dish is my favourite. Moreover, the mixture of different spices with the chicken, results in a hot spicy taste. Most of the time we eat this meal with two types of bread called “roti” and “naan,” which has been a traditional way of eating. In addition, chicken tikka has been a well known dish in my culture for a long period of time and over the years it has gained global popularity.    

The Recipe

·         Ingredients

§  1 cup chopped coriander leaves

§  1 cup plain yogurt

§  3 tbsps garlic paste

§  2 tbsps ginger paste

§  3 tbsps garam masala

§  2 red chillies

§  3 tbsps lime or lemon juice

§  4 4chicken breastchicken breasts or 8 thighs skinless

§  1/2 tsp orange food coloring

§  1 tsp Chaat Masala (available at most Pakistani groceries)

·         Procedure

1.      In a bowl, mix yogurt, coriander, ginger paste, garlic paste, garam masala, red chillies, lime/lemon juice, orange food coloring, and Chaat masala.

2.      Remove any fat or loose skin from the chicken.

3.      Add chicken to marinade.

4.      Cover and refrigerate for 4 hours.

5.      Heat the barbecue to 350º F and place the chicken down on a greased grill.

6.      Close lid and grill up to 25 minutes.

7.      Turn and grill until you don’t see red-pink inside.

8.      Close lid and grill until you see golden-brown, for about 3 minutes.

9.      Serve and Enjoy!

·         Source

http://en.wikipedia.org/wiki/File:Tandoorimumbai.jpg

http://www.flickr.com/photos/feastguru_kirti/2658577618/sizes/o/in/photostream/