Food
- Chicken legs / thighs
- Yogurt
- Kissan brand Tandoori Masala
- Cooking oil
I cooked chicken!
I've been doing some cooking lately. Of course, I've cooked before (read rice) but never the likes of meat. I was advised by my mom to start with chicken and it was great advice. Last week I bought like 7 pounds of chicken and started out on the road to becoming a chicken tikka expert.
I've seen my mom make it and it always looked easy. That was the same feeling I got when my mom told me the recipe too. So, I tried it out. The key to making chicken tikka is to allow the chicken to marinate in the masala-yougurt-mix for at least a day. The first time I made the dish, I separated the chicken into two portions. One I wanted to make right away and the other I wanted to make the next day. Needless to say, the first batch of chicken didn't taste as good as the second since it didn't have enough time to soak in all the masala-goodness. Not that it was bad, in fact, it was pretty good for my first time but the second batch was superb.
I cooked the remaining chicken this evening after coating it with marinate this morning. The first time I cooked it, I felt like I put on too much masala so this time I held back. I think I put in a little less than I should have but I guess it turned out fine.
So, this was the third time I cooked chicken all-by-myself. I have yet to top the second time I cooked it but I think the more I cook the better I'll get.
Chicken Tikka Recipe: