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
We are able to track the history of `recipes` far back into ancient history, at least as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, in the main part, these ancient cook books were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of his times used a good variety of herbs and spices, including many that are still in use today like bay, rue and dill. As we move on, there were a couple of interesting books which were published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and tastes caused an outbreak in recipe manuscripts, some of which are now in academic collections. During the next few centuries, the rich and powerful families of the West competed with each other to serve up the most extravagent meals, and because of this the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery books are in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chicken Tikka recipe.
