Ingredients
1 1/2 lb chicken breast, boned & skinned
1 salt, to taste
1 tsp chile powder
1 tsp coriander seeds, ground
2 tbsp lime juice
2 garlic cloves, crushed
1 ginger, fresh, grated
2 tbsp oil
2/3 cup yogurt, plain
1 lime slices, to garnish
Directions
Rinse chicken, pat dry with paper towels and cut into 3/4-ich cubes.
Thread onto short skewers.
Put skewered chicken into a shallow non-metal dish. In a small bowl,
mix together yogurt, gingerroot, garlic, chile powder, coriander,
salt, lime juice and oil. Pour over skewered chicken and turn to coat
completely in marinade. Cover and refrigerate 6 hours or overnight to
allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7
minutes, turning skewers and basting occasionally with any remaining
marinade. Serve hot, garnished with lime slices.
Servings: 4 servings
Chicken Tikka Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Recipes as an idea can be found way back into history, in fact as far back into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these ancient cook books were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Moving our culinary historical trip onwards, there were some books which were published in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of meals prepared for the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices like basil and rosemary. The introduction of these new foods and spices prompted a surge in publications on food, most of which are now in academic collections. Over the succeeding few centuries, the rich and powerful families of Europe strove to serve up the most extravagent meals, and because of this the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, cookery publications are greatly in demand as a result of higher levels of literacy, people having increased leisure time and being a little richer. The arrival of TV brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Tikka recipe.
