Pan/oven-roasted tikka (Photo: Courtesy)

Today let's cook pan/oven-roasted tikka


1 capon, cut into quarters (scored)

2 tablespoons brown vinegar

Salt to taste

1 teaspoon paprika


Keep Reading

1 teaspoon turmeric powder

1 teaspoon garlic powder

1 cup tamarind sauce (thick)

1/2 teaspoon cumin powder

70g tomato paste

1 tablespoon sugar

3 tablespoons oil

1 kg roast potatoes for serving


Remove the skin of the chicken cut it into quarters, and score it with a knife so that it cooks towards the inside. Mix all the ingredients with the chicken except for the oil and marinate for two hours or so.

In a nonstick pan that is oven friendly (meaning no plastic handles), add three tablespoons of vegetable oil and pan sear the chicken for about two minutes on each side. Place in an oven at 180°C and roast for 30 minutes or until the chicken is cooked.

Serve the chicken with some roast potatoes and enjoy.