Don't panic - there is no need for a barbecue set or that special cut of chicken to make this chicken delight. Regular utensils and chicken cuts work.
You need:
1 large chicken (1.5kg) - cut into 8 pieces
1 tablespoon ginger paste
1 teaspoon garlic paste
4 tablespoons of white vinegar
1 tablespoon of red chilli powder
Salt to taste
2 cups of chicken stock
This is easier than you imagined. Mix together the ginger, garlic, vinegar, chilli powder and salt into a marinade. Rub the marinade over the chicken and let it rest for at least an hour,if not two.
In a large wok/karahi heat up 1/2 cup of cooking oil. A 'handi' or pot works well too if you don't have a wok. Add the marinaded pieces of chicken to the oil and keep stirring at a high flame until the chicken changes color. Once that's done, add 1/4 cup of water, lower the flame and cover the chicken. Allow it cook for ten minutes before checking on it. Uncover and raise the flame, stir the chicken around until it is cooked.
Remove the chicken from the wok. Add the leftover marinade to the wok and let it cook/fry for no more than a minute. Next add the chicken stock and let it simmer until it thickens. The gravy makes a nice addition to the chicken tikka - goes well with the naan.
Serve the chicken with naan and raita. My mum usually makes peas and carrots to go with it. And I add on the garlic fried potatoes. And a big cold bottle of Pakola goes well with everything!
You need:
1 large chicken (1.5kg) - cut into 8 pieces
1 tablespoon ginger paste
1 teaspoon garlic paste
4 tablespoons of white vinegar
1 tablespoon of red chilli powder
Salt to taste
2 cups of chicken stock
This is easier than you imagined. Mix together the ginger, garlic, vinegar, chilli powder and salt into a marinade. Rub the marinade over the chicken and let it rest for at least an hour,if not two.
In a large wok/karahi heat up 1/2 cup of cooking oil. A 'handi' or pot works well too if you don't have a wok. Add the marinaded pieces of chicken to the oil and keep stirring at a high flame until the chicken changes color. Once that's done, add 1/4 cup of water, lower the flame and cover the chicken. Allow it cook for ten minutes before checking on it. Uncover and raise the flame, stir the chicken around until it is cooked.
Remove the chicken from the wok. Add the leftover marinade to the wok and let it cook/fry for no more than a minute. Next add the chicken stock and let it simmer until it thickens. The gravy makes a nice addition to the chicken tikka - goes well with the naan.
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