Skip to main content

Chicken Tikka

 Chicken tikka is a popular dish originating from the Indian subcontinent. It consists of succulent pieces of boneless chicken that are marinated in a flavorful mixture of spices and yogurt, and then traditionally cooked in a tandoor, a clay oven.


The marinade for chicken tikka typically includes a combination of spices such as cumin, coriander, turmeric, paprika, ginger, and garlic, along with yogurt, which helps tenderize the meat and infuse it with tangy and aromatic flavors. The marinated chicken is left to rest for a few hours or overnight, allowing the flavors to penetrate the meat.


Traditionally, chicken tikka is cooked in a tandoor, which is a cylindrical clay oven heated by charcoal or wood fire. The high heat of the tandoor gives the chicken a distinct smoky and charred flavor while keeping it moist and tender. However, it can also be cooked on a grill or in an oven if a tandoor is not available.


Once cooked, chicken tikka is typically served hot and garnished with freshly chopped coriander leaves. It is often enjoyed as an appetizer or as a main course, accompanied by naan bread, rice, or accompanied with mint chutney and sliced onions.


Chicken tikka has gained immense popularity around the world due to its tantalizing flavors and versatility. It can be found on the menus of Indian restaurants and is also a favorite street food in many places. Its irresistible combination of tender chicken and aromatic spices makes it a delightful treat for food lovers everywhere.



Here's a recipe for making chicken tikka:


Ingredients:


500 grams boneless chicken, cut into bite-sized pieces

  1. 1 cup plain yogurt
  2. 2 tablespoons lemon juice
  3. 2 tablespoons vegetable oil
  4. 2 teaspoons ginger paste
  5. 2 teaspoons garlic paste
  6. 2 teaspoons paprika
  7. 1 teaspoon ground cumin
  8. 1 teaspoon ground coriander
  9. 1/2 teaspoon turmeric
  10. 1/2 teaspoon red chili powder (adjust according to your spice preference)
  11. 1/2 teaspoon garam masala
  12. Salt to taste
  13. Fresh coriander leaves, for garnish
  14. Lemon wedges, for serving

Instructions:


  1. In a large bowl, combine yogurt, lemon juice, vegetable oil, ginger paste, garlic paste, paprika, cumin, coriander, turmeric, red chili powder, garam masala, and salt. Mix well to form a smooth marinade.
  2. Add the chicken pieces to the marinade and coat them evenly. Make sure each piece is well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
  3. If using a tandoor or grill, preheat it to medium-high heat. If using an oven, preheat it to 220°C (425°F). If grilling, make sure to oil the grates to prevent sticking.
  4. Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece. This allows for even cooking.
  5. Cook the chicken tikka skewers on the preheated grill, tandoor, or in the oven for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a slight char on the edges.
  6. Once cooked, remove the chicken tikka from the skewers and transfer them to a serving plate.
  7. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
  8. Chicken tikka can be enjoyed as an appetizer or as a main course with naan bread, rice, or alongside mint chutney and sliced onions.

Note: Cooking times may vary depending on the type of cooking method used and the thickness of the chicken pieces. Make sure to adjust accordingly to ensure the chicken is cooked through.


Enjoy your homemade chicken tikka!

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Lassi

 Lassi is a popular traditional dahi-based drink that originated in Punjab region. Lassi is a blend of yogurt, water, spices and sometimes fruit. Namkeen lassi is similar to doogh, while sweet and mango lassis are like milkshakes. Lassi may be infused with cannabis in the from of bhang. Recipe 1)  Add 2 cups chilled curd to a deep bowl. Do note that using sour curd need addition of milk and more sugar. I do not prefer the combination of curd and milk together. So I ensure to use fresh curd. 2) Whisk it well until smooth. You should not see any grainy yogurt. I used a whisk here. You can also use a immersion blender or mixing rod. 3) Next add 3 to 4 tablespoons sugar, 1pinch of saffron strands or 1 teaspoon rosewater . If you do not have saffron strands or rose water, simply skip both. 4) Add 1/2 to 3/4 teaspoon cardamom power. I removed the husks of the 10 whole green cardamoms & powdered them with little sugar in a grinder. 5) Whisk everything well until sugar dissolves. ...
Post a Comment
Read more

Jalebi

  Jalebi is a popular sweet from the Indian cuisine. It is sold in all mithai shops and also is also a popular street food sold by cart vendors in Indian cities and towns. The name jalebi originated from ancient word jalvallika, meaning full of water. Some believe that the jalebis originated in West Asia, where it was knowns as zulubiya and then was adopted by the Indians, though there is not much evidence to substantiate this claim.  Recipe 1)  In a mixing bowl, take 1 cup all purpose flour, Add2 tablespoons besan or gram flour, a pinch of baking soda and 1/8 teaspoon turmeric power. And mix all the above dry ingredients very well a spoon or spatula. 2)  Now add 3/4 to 1 cup water. The amount of water to be added depends on the quality of flour used i added i cup water. With the spatula soon or wired whisk, first mix. Break any lumps while mixing. you can also use your hands for mixing. 3) Then in round circular directions stir the batter briskly for 4 to 5 minutes....
Post a Comment
Read more

Chhole Kulche

Chhole Kulche is a popular North Indian dish that consists of spicy chickpea curry (chhole) served with soft and fluffy Indian bread called kulcha. It is a flavorful and satisfying meal that is often enjoyed as a breakfast or lunch option. The chickpea curry, known as Chhole, is made by cooking boiled chickpeas in a tangy and spicy tomato-based gravy. It is seasoned with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala, among others. The curry is typically cooked slowly to allow the flavors to meld together and develop a rich and robust taste. The kulchas are made from all-purpose flour dough that is leavened with yeast or baking powder. The dough is rolled into flat discs and cooked on a hot tawa (griddle) until it puffs up and develops a slight char on the surface. The kulchas are brushed with ghee (clarified butter) to enhance their flavor and make them soft and moist. Chhole Kulche is often served with various accompaniments such as pickles, onions, a...
Post a Comment
Read more