Serving portion
- Total 250g
- Malai Chicken Tikka 200g
- Raita 50g
Info: Best served with fresh lime wedges and raita.
Cooking Cycle
Top Temperature: 249°C
Bottom Temperature: 230°C
Total Time: 0.25
Microwave: 0.25
Before/After: Before
Flex: On
Yakitori sauce
Ingredients (7 portions)
- Chicken leg (skinless and 800g boneless, cut into 6 pieces)
- Yoghurt 70g
- Grated cheddar cheese 70g
- Coriander with stems 30g
- Ginger-garlic paste 50g
- Green chilli padi (thin slices) 8
- Ground nutmeg 2g
- Vegetable oil 20g
- Lime juice 60ml
- Salt 16g
- Crushed pepper 5g
Process
1. Combine chicken, lime juice and garlic-ginger paste in a bowl and mix. Set aside for 30 minutes.
2. Combine all other ingredients in a separate bowl and mix with the chicken after 30 minutes.
3. Vacuum-pack the chicken marinade for at least 24 hours.
4. Bake the chicken pieces in the air-o-steam or air-o-convect at 250°C for 10 minutes (to enhance flavour and texture of the chicken, use skewer rack and the Vulcano Smoker).
5. Blast-chill in the air-o-chill and store in the Benefit-Line refrigerator.
Raita
Ingredients (4 portions)
- Carrot (cubed) 50g
- Cucumber (cubed) 50g
- Onion (finely cubed) 20g
- Yoghurt 100g
- Ginger-garlic paste 50g
- Coriander (chopped) 4g
- Mint (chopped) 4g
- Salt to taste
- Crushed pepper to taste
Process
Combine all ingredients and store in the Benefit-Line refrigerator.
