Chicken Tikka

Lately, the heat has become unbearable.  We took to hiding in our air con rooms pretty often.   For me, I hate the heat because it gives me migraine and it can be really torturing.  These are the moments, I wish I am staying in a cooler climate country.

While hiding in the rooms, either I am on my drama series or I will be browsing recipes.  Yes I got "addicted" to drama series these days.

As I was browsing through a new book that hubby bought for me, I found an interesting recipe that I can have it on its own or as a sandwich fillings.

Come to think about it, I have not been cooking Indian food for a long time. 

So here is my Chicken Tikka, I was too lazy to clank up the oven and thus I just use my Happy Call pan to do the job.

Didn't really get that charred look but with a headache, I think this is good enough.

Verdict: The chicken is pretty flavorful, I guess the overnight marination is important.  Family prefers it a little more salty.  

What you need:

1kg chicken breast

250g plain yoghurt

2 tsp minced garlic

6 tsp garam masala powder

2 tsp chopped ginger

2 tbsp ground turmeric

4 tsp chilli powder

2 tbsp paprika

4 tsp ground coriander

1/2 tbsp nutmeg powder

4 tbsp ground cumin

5 tsp salt

2 tbsp honey

Method:

Chop chicken breast into 6 portions.

In a big bowl, mixed all seasoning.  Stir to blend all spices together.

Massage the seasoning into the chicken.  Put in air tight container and let it sit in the fridge overnight.

Heat oil in pan and grill the chicken pcs until golden brown.

I am submitting this to Asian Food Fest Indian Subcontinent Month, 

hosted by Alvin of Chef and Sommelier.