Monday, March 14, 2011

Grilled Chicken Tikka Recipe


250 g chicken thigh fillet
salt and pepper to taste
AJI-NO-MOTO Umami Seasoning
1 tsp cumin
6 cloves garlic, minced
½ green bell pepper, sliced thinly
few pieces of cherry tomatoes
½ cup yogurt
½ tsp chili powder
1 pc lemon, sliced into half moons
3 shallots, minced

Cooking Procedure:
  1. Mix shallots and garlic in a food processor to form a paste.  Season with salt and pepper. Add in cumin and chili powder and transfer into a bowl.
  2. Add chicken to marinade and mix well. Season with AJI-NO-MOTO Umami Seasoning.
  3. Skewer the chicken pieces on bamboo skewers, not too tightly, or they will not cook well on all sides.
  4. Grill for 4 minutes or so, turning over once until evenly cooked.
  5. Remove chicken from skewers and serve immediately on a warmed plate, garnished with thinly sliced bell peppers, cherry tomatoes and slices of lemon.
  6. Serve with yogurt dip on the side.

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