Chicken Tikka
Unlike the similar named Chicken Tikka of the Indian Subcontinent, the Mauritian Chicken Tikka is made with flattened pieces of marinated chicken, crumbed and dipped in egg. It is then fried until golden brown and frequently paired with bread or eaten on its own with chutneys/sauces.
Ingrédients de la recette
- 1 Pound Chicken breast, cut into bite size pieces
- 2 Tbsp Salt (for marinade)
- Black pepper, to taste
- 2 Tbsp Briyani Spice
- 1 Tsp Ginger paste
- 1 Tsp Garlic paste
- 1 Onion, crushed
- 6 Tbsp Plain yoghurt
- Breadcrumb, as needed
- 2 Eggs
- Salt, to taste (for egg mixture)
- ¼ cup Water
- Oil, for frying
Instructions
- 1
Cut chicken breast into big chunks and place in a large bowl
- 2
Season with salt and black pepper
- 3
Add 2 Tbsp Briyani Spice
- 4
Add 1 Tsp ginger paste and 1 Tsp garlic paste
- 5
Add 1 crushed onion
- 6
Add 6 Tbsp plain yoghurt
- 7
Mix well and marinate for 3 hours
- 8
Sprinkle breadcrumb over a plastic wrap on a board
- 9
Add the chicken pieces on top of the breadcrumb
- 10
Sprinkle more breadcrumb over the chicken
- 11
Cover with plastic wrap
- 12
Option 1: flatten the chicken pieces using a meat hammer or meat mallet
- 13
Add more breadcrumb to coat the chicken evenly
- 14
Option 2: flatten the chicken using a rolling pin
- 15
Option 3: flatten the chicken using the palm of your hand, pressing it into the breadcrumb
- 16
Repeat the process for the remaining chicken pieces
- 17
In a large bowl, whisk 2 eggs with salt
- 18
Add 1/4 cup water and whisk until foamy
- 19
Heat oil in a frying pan over medium heat
- 20
Dip the chicken pieces into the egg mixture and fry
- 21
Fry each side for 2 minutes until golden brown
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Se connecterCrédits : Source: Cuisine Mauritian