How to make ``Super horse chicken tikka'' where a large amount of chicken disappears in an instant with Pakuchi & Garlic

Chicken is relatively inexpensive and is an excellent ingredient that can be eaten deliciously in any cooking method, such as boiling, grilling, or frying. However, it often happens that the repertoire has run out while eating chicken many times. Therefore, in order to satisfy the stomach of hungry GIGAZINE readers, I tried to summarize how to make 'chicken tikka', which is rich in garlic flavor, soft and juicy.

Chicken tikka is a dish of chicken marinated in a sauce mixed with garlic and spices and grilled at Indian and Nepali restaurants. This time, I will use plenty of fresh cream to create a moist and juicy texture.

The necessary materials are as follows.

Chicken thigh: 600g
Pakchi: 10g
Shishito: 2
Ginger: 20g
Garlic: 2 cloves
Salt (for marinating): 1 teaspoon
Salt (for seasoning): a little
Pepper: a little
Grated cheese: 1 teaspoon
Lemon juice: 1/2 teaspoon
Cardamom powder: 1 teaspoon
Fresh cream: 100ml
Yogurt: 2 tablespoons
Potato starch: 1 teaspoon

First, cut the chicken thighs into bite-sized pieces.

Rub salt and pepper into the cut chicken thighs.

Next, make the sauce for pickling. First, put 2 shishito peppers and 10g of coriander into the mixer.

Add yogurt and sour cream.

Grind in a blender until liquid.

Put the finished sauce on top of the chicken thigh.

Grate the ginger and garlic.

Add salt, cardamom powder, grated cheese, lemon juice, and potato starch.

After adding all the ingredients, mix them well.

After rubbing it in, cover it with plastic wrap and put it in the refrigerator for 3 hours.

After 3 hours, arrange the chicken thighs on the grill plate.

Bake in the oven at 230 degrees for 20 minutes and it's done.

The completed chicken tikka looks like this. It's an unfamiliar green chicken, but the smell of garlic is appetizing.

When you eat it, the unique flavor of garlic punch and pakchi spreads in your mouth, and the moment you bite the chicken, the juice will squirt out. The chicken is moist and soft and baked, and it feels like it disappears from the mouth when chewed several times. I baked a lot of 600g of chicken thigh meat, but it disappeared in an instant by the hungry editorial staff.

We didn't use any spicy ingredients this time, but if you crush red pepper or black pepper and rub it in, it will be a spicy chicken that goes well with sake. You can also add a little soy sauce to give it a Japanese flavor, or add more garlic to give it a stronger punch.