How to make oven roast teka chicken

 

Chicken food gaining fame in the world and the beginning of India

 featuring a spicy spiced taste. You can prepare chicken food as a main dish with rice or bread

They can also be presented as sandwiches. The cooking methods also vary. 

They may be roasted in the oven or over charcoal, which gives them a unique flavour that sets them apart from other Indian dishes.

Oven Grilled Teka Chicken

• 2 chickens, skin-free
• 1 teaspoon vegetable oil
• 1⁄2 Cup Yogurt
• 3 tbsp tomato sauce
• 1 teaspoon ground ginger
• 2 teaspoons paprika
• 1⁄2 teaspoon ground saffron
• 4 tbsp olive oil
• 1⁄2 teaspoon ground hill
• 4 garlic cloves mashed
• 2 teaspoons salt
• 2 teaspoons vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cummins
• 3 Pieces Coal

Oven Roast Teka Chicken Method

1. After properly cleaning the chicken, cut each one into four pieces and form chicken holes to sip the marinade.
2. Place the chicken in a large mixing bowl with the vinegar, then toss well with the chicken fads and set aside.
3. Mix garlic, yoghurt, cardamom, coriander, ginger, salt, saffron, paprika, and cumin in a separate bowl.
4. Cover the bowl with plastic wrap and spoon the condiment mixture over the chicken.
5. Place the bowl in the freezer for the whole night or at least a few hours.
6. Remove the chicken from the fridge for a few minutes before cooking to allow it to come to room temperature.
7. Spread the chicken in a tray and place it in a preheated oven to 200 ° C for 30 minutes without covering the tray.
8. Set the coal chunks ablaze until they become embers.
9. Set the chicken on a tin sheet, pour the vegetable oil over it, seal the paper, and place it in the middle of the chicken tray, cover with the tin, and leave for an hour.

Tikka Chicken Sandwich

• 4 chicken breasts, boneless and skinless, divided into cubes1 teaspoon vegetable oil
• 1⁄2 Cup Yogurt
• 3 tbsp tomato sauce
• 1 teaspoon ground ginger
• 2 teaspoons paprika
• 1⁄2 teaspoon ground saffron
• 4 tbsp olive oil
• 1⁄2 teaspoon ground hill
• 4 garlic cloves mashed
• 2 teaspoons salt
• 2 teaspoons vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cummins
• 4 lettuce slices
• 6 slices tomato
• 6 chips option
• 2 French baguettes
• Mayonnaise, as desired

How to work chicken tikka sandwich

1. After properly cleaning the chicken, cut each one into four pieces and form chicken holes to sip the marinade.
2. Place the chicken in a deep basin with the vinegar, then do the chicken very well and set aside a little.
3. Mix garlic, yoghurt, cardamom, coriander, ginger, salt, saffron, paprika, and cumin in a separate bowl.
4. Cover the bowl with plastic wrap and spoon the condiment mixture over the chicken.
5. Place the bowl in the freezer for at least a few hours or overnight.
6. Remove the chicken from the fridge for a few minutes before cooking to allow it to come to room temperature.
7. Spread the chicken in a tray and place it in a preheated oven to 200 ° C without covering the tray, until the chicken is fully cooked. Serve the sandwich hot with chicken, mayonnaise, tomatoes, lettuce, and cucumber spread over baguette bread.