Chicken Tikka Tacos

Ever fancied some chicken tikka round lunch time but figured it takes too long, it's messy and not the most practical thing to eat, so you grabbed an ordinary sandwich instead? Well I have a solution.. Presenting Chicken Tikka Tacos! (This is beginning to sound like an ad isn't it?) Well it's not supposed to....! It's just a really simple recipe that tastes so good and fresh so I had to share it.
Note: The chicken can be pre marinated a couple days before and kept in the fridge until you want to use it. Check it out..

Serves 2

What we need:

Four 6"/8" tortilla wraps
2 skinless washed chicken breasts
1 tsp salt
1/2 tsp paprika
1/4 tsp garam masala
1/4 tsp coriander powder
1/4 tsp ground cardamom
1/4 tsp black pepper
2 garlic cloves grated
1/2 tbsp ginger, grated
1 small green chilli, diced
1 tbsp lemon juice
1 cup of yogurt
2 tbsp olive oil

How we do:

• Preheat oven to 500*F
• Cut the chicken breast into small-medium cube pieces
• In a bowl, add the dry ingredients. Add the yogurt and and mix to form a paste
• Add the chicken and mix well
  
• Place in a baking tray and drizzle over 1 tbsp of olive oil
• After 10-12 minutes, turn over and drizzle 1 tbsp of olive oil
• Cook for another 10-12 minutes or until chicken is fully cooked
• Remove from oven. Heat the tacos and place 3-4 pieces chicken in the taco
• Add lettuce, tomato, diced onions and chutney
• BALLE BALLE! Enjoy!
  

Garlic Ginger Honey Chicken

This recipe came up from a bit of experimenting. Result was tasty, juicy, chicken! Check it out:

Serves 1

What we need:
2 skinned, washed chicken thighs
2 tbsp honey
1/2 fresh squeezed lemon juice
2 peeled, grated garlic cloves
1 tbsp peeled, grated ginger
1 1/2 tsp salt
1 tsp ground pepper
2 tbsp oil

How we do:

• Preheat over to 500*F/ 260*C
  
• Place chicken in bowl. Add the honey, lemon, garlic and ginger. Mix well.
• Add salt and pepper. Mix.
  
• At this point you can refrigerate and let the chicken marinade until you want to cook it. I used it immediately but its more flavorful when you give it some time to let the herbs lock in.
  
• Place chicken on baking tray.
  
• Drizzle 1 tbsp of oil on top
• After 10 minutes check, if cooked on one side, turn over and drizzle 1 tbsp of oil on other side.
• Cook for a further 10 minutes or until chicken is golden and white on the inside..
• BALLE BALLE! It's done. Great served with rice, salad or potatoes.
  

Baked Chicken Kiev

Serves 2

What we need:

2 boneless skinned chicken breasts
1/2 cup softened butter
3 grated fresh garlic cloves
1 tsp parsley
1tsp salt
1tsp pepper
2 cups plain flour, seasoned with salt and pepper
2 eggs, beaten
2 cups of bread crumbs (I just put 4 pieces of bread in the food processor)

How we do:

• Preheat oven to 400*f (200*c)
• Slice each chicken breast horizontally forming a pocket.
• Mix together the butter, parsley, salt and pepper.
• Spoon the butter mixture into pocket of each chicken breast.
• Dust with the seasoned flour, then place in the egg and finally cover with bread crumbs.
• Place a baking sheet on a baking tray.
• Place both chicken breasts on the baking tray and bake for 25-30 minutes until golden brown and the chicken is cooked all the way through.
• BALLE BALLE!! Delicious Chicken Kievs are ready!
  

Tandoori Chicken

Tandoori is by far a classic Punjabi dish. Great as an appetizer or as a main with naan bread. I made it for my friend's potluck yesterday and it worked out! It's surprisingly simple, try it out for yourself!

What we need:
2-3 lbs of skinned/washed chicken thighs (hint: thighs on the bone are the most tender part)
3 tsp of salt
1/2 tsp chilly powder
1/2 tsp coriander powder
1 tsp garam masala
1 tsp of cardinam (elaichi) powder
juice of 1/2 fresh lemon
2 tbsp inch grated fresh ginger
2 cloves grated fresh garlic
1/2 fresh green chilly, finely chopped
handful fresh green corriander
3/4 cup yogurt
1/4 tsp red food coloring (optional)
3-4 tbsp of vegetable oil

How we do:

• In a mixing bowl, add all of the ingredients above (apart from the chicken) in a mixing bowl.
• Mix to form a paste type consistency
• Add the chicken and marinade thoroughly
• Cover and refrigerate for at least 4 hours (overnight is preferable)
• After 4 hours, remove from fridge and preheat oven to 500F/350C
• Place chicken on baking paper lined baking tray
  
• To ensure tenderness and juiciness spread oil all over the chicken (Inside tip:D)
  
• Bake in oven for 15 minutes
• After the first side has cooked, turn over, spread oil and bake for another 15 minutes.
• Remove. Garnish as desired.
  
• BALLE BALLE! Mouth watering, delicious tandoori chicken is ready!