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| Topic: HALDI CHICKEN TIKKA | |
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1kg(2.2lb) chicken supremes (tikka cut)
1 tbsp salt 2 Cloves 4 tbsp garlic and ginger paste (ie, equal quantities garlic and ginger, whizzed up together into a paste) 70ml lemon juice 3 tbsp fresh turmeric powder 1 tbsp chilli powder 1 tsp English mustard powder 1 tbsp ground fennel 125ml yogurt 33ml single cream 33ml vegetable oil 2tbsp honey In a bowl, rub the chicken with half a tablespoon of salt, a tablespoon of garlic and ginger paste, 30ml of lemon juice and one and a half tablespoons of turmeric, then leave to stand for 20 minutes. Mix together the remaining ingredients, stir this mixture into the chicken and leave to marinade for four to six hours. Preheat the oven to maximum. To cook, place the chicken pieces on a lightly greased baking tray and cook in the hot oven for 15 minutes. Serve with boiled Basmati Rice. Bon Apetit. 
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