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Chicken Tikka Sticks cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you very easily, you may make it in simple actions. You may make it for friends or family events, and it could be shown at many public situations actually. I am certain you will see lots of people who just like the Chicken Tikka Sticks dishes which you make.
Alright, don’t linger, let’s practice this chicken tikka sticks menu with 20 components which are definitely easy to find, and we have to process them at the very least through 12 actions. You should invest a while on this, so the resulting food could be perfect.
Composition Chicken Tikka Sticks:
- Take for Chicken Tikka
- Prepare 12 - boneless skinless chicken thighs
- You need - tandoori marinade recipe below
- Give 1/2 cup of lemon juice
- Get of Tandoori marinade
- Get 1 Tbsp - cumin powder
- Prepare 1 Tbsp for coriander powder
- Make ready 2 tsp for madras curry powder
- Require 1 tsp - turmeric powder
- Prepare 1 tsp of mint sauce
- Need 2 tsp for kashmiri chili powder
- Prepare 1 Tbsp for coriander stems/leaves chopped
- Prepare 2 tsp for salt
- Make ready 1 Tbsp for kasoor methi - dried fenugreek leaves
- Get 1 Tbsp - tandoori masala
- Need 1 Tbsp of garlic ginger paste
- Make ready 3 Tbsp - vegetable oil
- You need 1/4 cup for Yoghurt
- Need 1/2 cup of Bell peppers diced in cubes
- Require 1/2 cup for Onions diced in cubes
Chicken Tikka Sticks start cooking:
- Combine all the ingredients for the tandoori marinade in a stain proof bowl. Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces.
- Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
- Soak skewers in water for 30 minutes.
- Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.
- Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
- Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce.
- Grill the chicken over indirect heat until almost done - around 10-15 minutes.
- You want an internal temperature of about 150 F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs.
- Move chicken over direct (high) heat and grill an additional 2-4 minutes, turning every minute. You want a bit of char but you don't want it to burn or dry out.
- Add the diced bell peppers and onion in the leftover marinade and mix to coat. Now add the coated veggies on the grill/Tawa and cook till slightly charred.
- Skewer the chicken and grilled veggies and serve on a bed of salad or along with some onion and mint dip.
- Tag @appetizing.adventure on Instagram if you try this recipe!
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