I love chicken tikka to the extent that I can literally have it everyday. It’s so flavourful and such a good source of protein that on my every visit to a restaurant I have to always try one new variation of it. But the most popular of them all, the plain chicken tikka remains every Indian’s favourite. When I decided to make chicken tikka this time, I thought I’m going to make it without using an oven and believe me the taste wasn’t compromised at all except that it lacked the smoky tandoor flavour but nevertheless it turned out awesome and my husband my best crtic gobbled them up all 🙂 If you love Indian chicken appetizers do try out my galouti kebab and shami kebab recipes
- 4OO gms boneless chicken
- 100 g thick curd
- 2 tbsps fresh cream
- salt to taste
- 2 tsps ginger garlic paste
- 1 tsp turmeric powder
- 2 tsps red chilli powder
- 3 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp pepper powder
- 2 tbsps oil to fry
- wooden skewers
|Prep time : 10 mins||Marination time : 2 hrs||Serves : 3 – 4|
Procedure to make chicken tikka
- Marinating the chicken
Clean, wash and chop the chicken into 2 inch pieces. Add all the ingredients under marination to the chicken and mix well.
Cover with a kling wrap and keep it refrigerated for 2 hrs or more if you’d like
- Making the tikka
Arrange the chicken pieces on the wooden skewers and fry with minimum oil on a flat tava or griddle from both sides until soft and slightly crisp. You don’t want it to taste like fried chicken so avoid over cooking. I cooked on medium flame for 10 mins.
Your delicious chicken tikkas are ready to be served with some crunchy onion salad and mint dip.
- For the smoked tandoor flavour you could heat up one piece of coal and place it in the center of your pan in a small steel bowl with a little bit of ghee/butter drizled from the top. Cover the pan immediately so as to avoid the smoke from escaping. Just before serving remove the bowl of coal and serve hot with mint chutney or a garlic dip.
- If you are making in the oven then pre- heat oven at 220° C and grill for about 30 – 35 mins on the top rack of the oven. At half time drain out the juices and put back the tray and cook until crisp and dry.