Chicken Tikka
P R O F I L E
260
Chilled 4°C
1 Portion
From Raw
Stage 1
- 00:45
- 100 %
- 100 %
Stage 2
- 02:30
- 100 %
- 0 %
R E C I P E
| 240 | g | Chicken Leg boneless |
| 5 | g | Ginger Garlic Paste |
| 20 | ml | Lemon Juice |
| 5 | g | Salt |
| 20 | ml | Mustard Oil |
| 10 | g | Red Chilli Powder |
| 100 | g | Hung Curd |
| 2 | g | Cumin Powder |
| 5 | g | Garam Masala |
| 2 | g | Fenugreek Leaf dried&chrushed |
| Ingredients | ||
| Cut the chicken into 6 equal pieces and marinate with ginger garlic paste, lemon juice, salt, mustard oil and red chilli powder and chill for 1 hour. Make a marinade with curd, cumin powder, garam masala and fenugreek leaves. Squeeze the chicken to drain excess water and marinate it again with the curd mixture and chill again for at least 2 hours. Place them on the tray. |
| 1. Food Preparation |
| Cook as per oven profile. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray and serve. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
