Is this or is this not the most ubiquitous and possibly most frequently asked for starter dish on the menu of Indian restaurants in the UK? Chicken tikka comprises of cubes of meat, which are marinated in a combination or yoghurt, herbs and spices until the flavours have fully permeated leaving the meat succulent and tender. The meat is then cooked in a Tandoor, a large clay oven heated to intensely high temperatures. Being cooked in this way without the use of oil or ghee Tandoori and tikka dishes are much lower in fat than other varieties of curry and are therefore a good option for those who have one onion bhajee too many. |
 |
|
