Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Chicken Tikka
 
 
Prepration: 30 mins.
Cooking: 16 mins.
Makes 12 Cal/Ser 54
 
Ingredients
500 gm boneless chicken
1ST MARINADE
2 tbsp vinegar or lemon juice
¼ tsp salt, ½ tsp red chilli powder, 1 tbsp oil
2ND MARINADE
¾ cup yogurt (dahi) - hang for 30 minutes
2 tbsp thick malai or cream
2 tsp ginger-garlic paste
¼ tsp black salt (kala namak)
1 tbsp tandoori masala, 2 tbsp cornflour
¼ tsp red chilli powder, 1 tsp salt
2-3 drops of red colour, 2 tbsp oil
 
Method
1. Cut chicken into 1½-2" tikka pieces (about 12 pieces). Wash chicken pieces and pat dry on a kitchen towel. Prick with a fork. Marinate in the 1st marinade for ½ hour in a flat dish.
2. In a bowl mix all ingredients of 2nd marinade. Add only the chicken pieces discarding the liquid. Marinate for 2 hours or more.
3. At serving time, grease the non stick tawa. Place the chicken pieces on it. Place the tawa on low rack and roast chicken for 15-20 minutes at 180°C till cooked and golden. Turn side and grill for 2 minutes. Serve sprinkled with chaat masala.