Chicken tikka is a chicken dish originating in the Indian subcontinent; the dish is popular in India, Bangladesh and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken.
The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Persian word, meaning “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces.
Tikka Steak
The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces.
Ingredients
- 3/4 kilograms(kg) fillet steak
- 4 tablespoon(tbsp) yoghurt
- 6-8 stalks of corinader leaves
- 3 green chillies
- 2 cloves garlic
- 1 small piece ginger
- 1 tablespoon(tbsp) tomato puree
- oil for frying
- 1,1/2 teaspoon(tsp) salt to taste
- 3 tomatoes ,sliced
- 1 small green pepper,cut into rings
Instructions
- Slice the steak into 6-8 pieces
- Pound the pieces to flatten them
- Make a paste with green chillies, coriander leaves, garlic and ginger in a blender
- Mix the paste with the yoghurt, salt and tomato puree
- Marinate the steak pieces in this for at least an hour
- Heat a small amount of oil in a large frying pan
- Squeeze out all the juice from the steak and fry two to three pieces at a time over medium heat on both sides; check the steak is cooked by piercing with a fork
- Remove and place the cooked steak on a warm serving dish
- Leave 2-3 tablespoons of oil in the frying pan
- Fry the left-over marinade until quite thick
- Pour this sauce over the steak pieces
- Garnish with tomatoes and pepper rings
- Serve with whole new boiled potatoes and beans
