Monday, 20 May 2013

Cooking: Locky's Indian Chicken Tikka


Locky's Indian Chicken Tikka
Image from Locky's English Playground
(Sorry vegetarians. This is going to be an article on meat cooking, but just a point of information, I have vegetarian lunch almost every day.)

Love Indian Chicken Tikka? Want to cook one as good as I can? Today's your lucky day. Here's what you need to buy.

Spices that you need
Image from Locky's English Playground


Wine and soya sauce
Image from Locky's English Playground


  • Chicken legs, preferably deboned.
  • Ground cinnamon
  • Paprika
  • Ground turmeric
  • Cumin seed
  • Rice wine
  • Soy sauce
  • Milk or yoghurt
  • Time (5 minutes + 5 hours + 20 minutes)


Boneless chicken legs ready
Image from Locky's English Playground
The steps are simpler than you can imagine.

1. Skin and chop chicken leg into smaller pieces.
Chopped into smaller pieces, fat removed
Image from Locky's English Playground
2. Pour chopped meat into a mixing bowl
Place chicken pieces into a container
Image from Locky's English Playground
3. Add ground cinnamon, paprika and ground turmeric. Amount? Your call. I like more paprika to add the colour, don't worry, it's not spicy.
Spices in the pot
Image from Locky's English Playground
4. Heat about 2 teaspoons of cumin seeds in a microwave for 30 seconds to bring out the aroma, grinding them will extract even more. A little fact for you, cumin seed is the key source of Indian curry smell, almost impossible to miss.
Special treatment with cumin seeds
Image from Locky's English Playground
5. Add cumin seeds, a teaspoon of rice wine to remove the taste of iciness from the meat, and soy sauce to add taste. Mix well.
All herbs, sauces and seeds are in
Image from Locky's English Playground
6. If you don't have yoghurt, just add milk like I do.
No yoghurt, add milk instead
Image from Locky's English Playground
mix and stir
Image from Locky's English Playground
7. Mix well and leave it to marinate for about 5 hours.
Red is good
Image from Locky's English Playground
8. Place meat into a plate,
on the plate, ready for cooking
Image from Locky's English Playground
and cook it in an oven at 250°C for 10 mins per side.
250 degree Celsius, 10 mins on each side
Image from Locky's English Playground
9. Get your eating utensils ready!
The product
Image from Locky's English Playground


Vocabulary:
debone -- (vb)[T] To remove the bones from
skin -- (vb) [T] to remove the skin of something:
aroma -- (n)[C]  a strong, pleasant smell, usually from food or drink:
eating utensil -- (n)[C] tools for eating, such as chopsticks, knife and fork

Resources:

Chicken Tikka @ Wikipedia
http://en.wikipedia.org/wiki/Chicken_tikka

http://www.thefreedictionary.com/debone
http://dictionary.cambridge.org/dictionary/british/skin_7
http://dictionary.cambridge.org/dictionary/british/aroma?q=aroma+
http://en.wikipedia.org/wiki/List_of_eating_utensils


No comments:

Post a comment