Guddu's Barbecued Chicken

Succulent pieces of barbecued chicken coated in a zesty, spiced Indian marinade

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Barbecued chicken pieces - Indian food recipes - food - allaboutyou.com

Serves: 4

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Ingredients

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CHARGRILLED CHICKEN TIKKA RECIPE
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  • 1kg chicken on the bone: legs, thighs, drumsticks
  • A little olive oil
  • 1 tbsp toasted sesame seeds, to dress
  • Half a lemon, to serve

For the marinade paste

  • 3 tbsp ginger paste
  • 2 tbsp garlic paste
  • 2 tbsp lemon juice
  • 1 tbsp ground coriander
  • 2 tsp chilli powder
  • Salt and pepper

Method

  1. Mix all the marinade ingredients in a large bowl, seasoning well. Score the chicken pieces with a sharp knife to a depth of 5mm and massage the marinade into the chicken. Cover and refrigerate for a couple of hours (overnight is better).
  2. Either over charcoals or under a grill set to medium, place the chicken pieces on a rack with a drip tray underneath and grill for 10 minutes on both sides. Remove from the heat and keep them on the rack, allowing them to rest for a couple of minutes until the juices have drained a little. Now use the ‘drip juices’ to baste the chicken, brush with a little olive oil and cook for a further 3–4 minutes.
  3. When done, scatter the toasted sesame seeds all over the chicken, covering well. Best served hot with a squeeze of lemon juice.

    Recipe from Urban Rajah's Curry Memoirs by Ivor Peters published by Headline (16.99, hardback).

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