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Chicken tikka: Difference between revisions
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'''<span class="reviewTitle">Colourful chicken</span>''' | '''<span class="reviewTitle">Colourful chicken</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> <span class="reviewDesc">Much nicer than anything you can buy in the shops.</span> <span class="reviewAuthor"> [[User: | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | ||
<span class="reviewDesc">Much nicer than anything you can buy in the shops.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
{{recipesummary | {{recipesummary | ||
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|PrepTime = 9 hours+ | |PrepTime = 9 hours+ | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Tandoori chicken recipe.jpg | |Image = [[Image:Tandoori chicken recipe.jpg|alt=Electus]] | ||
}} | }} | ||
</div> | </div> | ||
Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. [[Cayenne pepper]], [[red chili powder]], or other spices give it a red hue. A higher amount of [[turmeric]] produces a yellow-orange colour. In some modern versions, [[Tandoori red food colouring]] is often used. It is traditionally cooked at high temperatures in an earthen oven (tandoor), but can also be prepared on a traditional grill or a very hot oven. This dish is also popular among Hindi, Bengali, and Urdu speaking Indian states like West Bengal & Andra Pradesh. In Pakistan it is eaten with [[naan breads]] and, in Bangladesh, with [[rice]]. | Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. [[Cayenne pepper]], [[red chili powder]], or other spices give it a red hue. A higher amount of [[turmeric]] produces a yellow-orange colour. In some modern versions, [[Tandoori red food colouring]] is often used. It is traditionally cooked at high temperatures in an earthen oven (tandoor), but can also be prepared on a traditional grill or a very hot oven. This dish is also popular among Hindi, Bengali, and Urdu speaking Indian states like West Bengal & Andra Pradesh. In Pakistan it is eaten with [[naan breads]] and, in Bangladesh, with [[rice]]. | ||
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| Bamboo or wooden [[skewers]] | | Bamboo or wooden [[skewers]] | ||
}} | }} | ||
<gallery widths=250px perrow=5> | |||
Image:Chicken tikka marinaded in a lock and lock box.jpg|thumb|300px|right|Marinaded chicken pieces, shaken not stirred! | |||
Image:Chicken tikka ready to marinate.jpg|thumb|300px|right|Chicken pieces ready to marinate, the easy way | |||
</gallery> | |||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Soak the skewers in cold water | | Soak the skewers in cold water | ||