Title: Chicken Tikka #1
Categories: Poultry
Yield: 4 Servings

1 Whole chicken; cut into
-pieces
1 c Yogurt
1 ts Garlic; crushed
1 ts Ginger; crushed
Salt to taste
1 sm Onion; grated
1/4 ts Garam masala
2 ts Tomato paste
3 tb Oil

submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN)
Prepare the marinade by mixing all the ingredients. Coat chicken pieces
with the marinade, cover and refrigerate overnight or at least 4 hours.
Remove chicken on to a greased baking tray and bake in a pre-heated oven at
350 degrees for an hour. Turn and baste the chicken with juices from
marinade from time to time.

Serve hot with naan or bread and a salad.

Variations to Chicken Tikka:

(1) Use the basic Chicken Tikka recipe, but instead of garam masala, use: 1
tsp ground coriander, 3/4 tsp ground cumin, tsp ground cardamom, tsp black
pepper, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1 Tbsp paprika and
tsp cayenne pepper. Also, omit green chilies and add 1 Tbsp lemon juice.

(2) Use the basic Chicken Tikka recipe, but before baking the chicken,
arrange the following vegetables (all thinly sliced) over and around the
chicken pieces: 2 large onions, 2 green peppers, 2 large tomatoes and 2
large potatoes.

DAVE

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 8 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.