Title: Chicken Tikka
Categories: Chicken, Indian, Pakistani
Yield: 1 Servings

2 lb Chicken legs, thighs or
-breasts
1 ts Salt
1 ts Red chili powder
1 ts Coriander seeds, roasted,
-ground
2 ts Garlic, minced
2 ts Ginger, fresh, grated
2 tb Lemon juice or white wine
-vinegar
1/2 ts Black pepper, ground
Vegetable oil

Remove the skin and make 2-3 deep cuts in each chicken piece.

Roast the corriander seeds in a hot cast iron skillet. After cooling, grind
to powder.

Mix all dry ingredients with the lemon juice or vinegar and make a paste.
Put this paste onto chicken pieces and leave them for at least 4-5 hours to
marinate. Better if left in refrigerator over night.

Grill method: Rub each piece of chicken with a few drops of vegetable oil.

Grill the chicken using indirect heat over hot coals.

Oven method:

Put the chicken pieces (with the paste still on it) onto a broiler tray and
cover them with aluminum foil. Put the tray into a medium oven (350 F) for
30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2
tablespoons of oil and return to the oven for another 15 minutes until
outside of chicken is crispy.

NOTES : You can add some red food coloring to the marinade paste for the
traditional red color of this chicken dish.
Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349
by wight@odc.net on Jun 8, 1997