Hello Hiver Friends. Good morning, family! Wishing you a day filled with joy and laughter. Rise and shine. Another day to create beautiful memories together. I hope you would be doing great. Today's i am sharing a recipe which i tried last night. I have tried this recipe many times before and it is loved by all kids and adults. If you have boiled rice with this recipe, enjoy it in its own way. This is my first entry post in #FoodiesBEEHive community. This recipe for Pakistani fried chicken leg tikka promises a juicy and authentic taste, same like restaurant-quality barbecue pit flavors. Here are the steps for preparing this delicious dish:
Ingredients:
Chicken: 750 gm of medium-sized 2 chicken pieces.
Wet spices: Ginger, garlic, green chili.
Common Indian spices: Cumin seed powder, coriander powder, turmeric powder, garam masala, salt, black pepper and red chili powder.
Condiments: Vinegar, chilli sauce, soya sauce and mustard sauce for fine and spicy taste.
Yogurt: Adds tanginess and acts as a meat tenderizer
Lemon: Provides tanginess
Marination:
Soak chicken in a solution of vinegar and salt for 20 minutes to clean and remove blood.
Wash the chicken thoroughly, pat it dry, pierce it with a fork, and make deep cuts across the grain, touching the bone.
Mix all marination ingredients in a bowl.
Apply the marination all over the chicken and refrigerate overnight or keep at room temperature for 1-2 hours, covered.
Cooking:
Cook the marinated chicken in a wide pot on medium-high heat for 10-15 minutes, covering the pot.
Pro Tip 1: Do not overcook; the meat should not come off the bones.
Remove chicken pieces and burn excess water on high heat. Apply the dry masala over the chicken without overdoing it.
Pro Tip 2: Save any excess masala for chicken tikka broast, chicken tikka masala, or add it to any sauce.
Finishing:
Alternatively, grill the tikka with a little oil/butter on a grill pan until slightly crispy on low heat or heat the tikka on a direct flame until crispy or give a smoky touch is a optional. Try to keep the oil to a minimum in this recipe and let the chicken tenderize in its own water and yougurt.
Pro Tip 3: Freshly cooked tikka tastes best, as reheating may dry out the juices but they still remain delicious.
Enjoy your succulent and flavorful Pakistani fried chicken leg tikka with boiled rice and mint sauce.
This was such a delicious recipe that my 1 year old niece also liked it very much. See her cute face in the picture.
Hope you will like this recipe, try it at home and don't forget to give your valuable feedbacks.!
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