In a small bowl, combine red onion, cucumber and olive oil. Season. Set aside.
Mix together yogurt and mint. Season. Spread over naan then top with cucumber and onion mixture. Arrange chicken tikka over top.
Slice naan in 1/2 and carefully transfer to 4 serving plates. Garnish with fresh cilantro.
rying pan or wok, cook chicken in batches until browned all
few minutes!
Clean chicken and cut into small pieces
For the chicken tikka marinade:
1. Whisk the
art with marinating the chicken. Clean the chicken and make slit on
Wash and clean the chicken legs with skin off.
Mix yoghurt and all ingredients in a bowl.
Marinate the chicken legs. Keep overnight in the fridge.
Take out of the fridge atleast an hour before cooking.
Preheat the oven at 350 degrees.
Place the marinated chicken legs in a oven dish lined together leaving the extra marinate.
Bake it for 1 hour. Because it tastes good if it is cooked well. Turn it over after first half-an-hour.
efore adding the hot chicken. Serve with basmati rice
Heat oil in a large skillet, while oil heats, thinly slice both the green and yellow onions.
Add to the pan and stir fry until light golden brown.
Add ground chicken, pullao biryani malala and chicken tikka masala to the skillet and stir fry for around 10 minutes until the chicken is cooked through.
Pour into serving plate and top with diced tomato and ginger. Enjoy!
marinate the chicken pieces in all the ingredients &
CHICKEN RECIPE: In a large bowl, combine
Preheat oven to 400\u00b0F. Place pizza bases on a greased baking sheet. Combine tikka paste, yogurt and chicken. Cover and chill for 1 hour.
Bake chicken for 10 mins. Spread pizza sauce over bases and top with mozzarella and chicken. Bake for 7-10 mins, until cheese melts and chicken is cooked through. Top with cilantro.
Combine yogurt, tikka paste and cilantro. Add chicken and toss to coat. Cover and marinate for 30 mins.
Preheat broiler. Thread chicken onto 8 soaked bamboo skewers. Place on a foil-lined baking pan. Broil for 8-10 mins, turning regularly, until chicken is cooked through and lightly charred.
Arrange kebabs on a large serving platter. Garnish with extra cilantro. Serve with mango chutney and mint sauce.
Place yogurt and tikka paste in a non-metalic
In a slow cooker, combine chicken, tomatoes, onions and tikka masala paste. Cook on high for 4 hours. Season to taste.
Serve drizzled with heavy cream and topped with cilantro.
br>Add 2 cups of chicken to food processor and pulse
Mix the tikka masala curry paste with half
Combine chicken with paste in large bowl.
Cook chicken, in batches, on heated oiled grill pan (or on the grill) until browned all over and cooked through.
For the cucumber-mint raita, combine ingredients in medium bowl.
Serve chicken with cucumber-mint raita.
Coat the chicken with the seasoning paste. Thread the chicken onto 8 skewers. Brush a grill pan with 1 tsp of the oil and heat on medium heat. Cook chicken for 4 mins each side or until cooked through.
Meanwhile, for the salad, place the lemon juice, sugar and remaining 2 tsp oil in a bowl. Stir until the sugar dissolves. Add the cucumber, tomato, onion and mint and toss to combine.
Serve the salad with skewers and bread.
aste and tomato paste. Add chicken and toss to combine. Arrange
Mix chicken and curry paste in a medium bowl.
Heat oil in wok or large frying pan on high heat. Stir-fry chicken mixture, in batches, until tender. Remove from pan. Add pepper to pan; stir-fry until just tender.
Return chicken to pan with sprouts; stir-fry 30 seconds, or until sprouts are just wilted. Add yogurt; stir until heated through.