ciao! cooks
Chefs Varun Kumar and Anil Kumar
Clay Oven
Chefs Varun and Anil present big, bold fl avours in their authentic
Indian dishes. From biryani and masala to tandoori and thali,
customers cross neighbourhood borders to get the fresh, authentic
tastes of India prepared just the way they want—mild, medium, hot
or extra hot. At the Shaw Park location, the Hakka menu combines
Chinese tastes with Indian classics.
Tandoori
Chicken Tikka
A long marinade keeps these
chicken bites moist on the grill.
Coriander, fenugreek and cardamom
shine through for deep fl avour.
INGREDIENTS
1 lb skinless chicken breast, cut
into bite-sized pieces
2 Tbsp yogurt
2 tsp chickpea fl our
4 cloves garlic, crushed
1 piece ginger, peeled and crushed
1 tsp mild paprika
1/2 tsp red chili powder (or a little
more to make it spicier)
1/2 tsp garam masala
pinch of cinnamon powder
pinch of saffron, crushed
1/2 tsp of green cardamom powder
pinch of dry fenugreek
pinch of black pepper
salt, to taste
oil, for basting
METHOD
1. Combine all ingredients, except
oil, and let the mixture marinate
in the refrigerator for at least 3
hours.
2. Preheat grill to medium high.
Place chicken on grill, and cook for
5-7 min. Chicken should reach an
internal temperature of 165°F.
3. Remove from heat, and brush
the chicken liberally with oil.
4. Serve with salad or basmati rice
and mint yogurt chutney.
Yield 2 servings
ciao! / aug/sep / two thousand eighteen
21