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Tim Read’s Chicken Tikka with Onion Rings And Yoghurt Dressing

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Ingredients

Chicken Tikka
1 Thumbnail sized piece Ginger Roughly Sliced
3 Cloves Garlic Crushed
3 Green Chillies Roughly Sliced
100g Butter
1 tsp Ground Cumin
1 Tbsp Garam Masala
1 Tbsp Smoked Paprika
Juice of 1 Lemon
1 tsp Salt
1/2 Cup Plain Yoghurt
Canola Deep Frying
Onion Rings
1 Cup Plain Flour
1 Cup Beer
2 Large Brown Onions Cut into 1cm thick rings
Yoghurt Dipping Sauce
1/2 Cup Plain Yoghurt
2 Tbsp Mint Sauce
Mint Sauce
6 Tbsp Water
4 Tbsp Caster Sugar
4 Tbsp Malt Vinegar
Handful Mint Leaves Finely Chopped

Tim Read’s Chicken Tikka with Onion Rings And Yoghurt Dressing

Features:
  • Spicy
Cuisine:
    • Medium

    Ingredients

    • Chicken Tikka

    • Onion Rings

    • Yoghurt Dipping Sauce

    • Mint Sauce

    Directions

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    Steps

    1
    Done

    Place ginger, garlic and chillies in a small saucepan with the butter. Melt the butter over a low heat until it begins to bubble then transfer to a large bowl.

    2
    Done

    Stir in the species, lemon juice, salt and yoghurt to make a marinade. Add the chicken and coat well. Cover with plastic wrap and pop in the fridge for at least 2 hours or up to 24 hours.

    3
    Done

    Take the chicken out of the fridge and bring up to room temperature.

    4
    Done

    Heat the barbecue grill to medium.

    5
    Done

    To make the onion rings, pour 2cm of canola oil into a large saucepan and heat over a medium-high heat to 170C or just before smoking point.

    6
    Done

    Place the flour in a bowl and make a well in the centre. Pout the beer into the well and mix to a smooth consistency. Dust the onion rings in a little extra flour, then coat them in the batter. Deep fry the rings in batches until golden (about 3 minutes). Drain on paper towels and set aside until the chicken is cooked.

    7
    Done

    Cook the chicken on the barbecue grill for 12 minutes on each side or until the juices run clear. Remove from the grill and rest for 5 minutes under tin foil.

    8
    Done

    To make the dipping sauce, combine the yoghurt with the mint sauce.

    9
    Done

    Serve the chicken and onions rings with the dipping sauce.

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    Ingham’s Chicken Week: Stir Fry
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