Chicken Tikka

Sep, 30 2015

by Jyothi Varne

33 Followers 33 Recipes

Prep time 2 Hrs 00 Mins

Cooking time 00 Hrs 30 Mins

Serves3 Person(s)

CategoryNon-Veg

Cuisine TypeBarbecue, Homestyle Cooking, Indian, North Indian

Good for Lunch , Snacks , Dinner

Description

If you ever thought making Chicken tikka is going to be a tedious task - you are soo wrong!! Chicken tikka brings back some good old Dhaba memories for me - when Bangalore actually had some decent ones on the outskirts and its highways. Trip to a dhaba was like a mini weekend getaway with friends - for yummy food, some beer priced economically and served in a separate cottage like table for each guest. This is an easy peasy recipe to make this lip smacking chicken starter dish , that will leave your friends and family asking for more. Do give it a try and post your feedback here!!!

Ingredients & Quantity

250gms - Boneless chicken, deskinned
2 tbsp Kashmiri Red Chilli powder
1tsp - Turmeric Powder
2tsp - Kasuri Methi (dry fenugreek leaves)
1/2 tbsp - Coriander powder
1/2 tsp - Garam masala powder
1 tbsp - Ginger garlic paste
3 tbsp Curd
Salt to taste
Oil for cooking
Bell peppers & onions diced - to be placed inbetween pieces while grilling
Bamboo skewers soaked in water for 30mins prior to using them
Oil for frying

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More details

How to cook?

The trick lies in charring the meat a little bit and not overcooking or burning the outer skin with a minimum 2-3hr marination or best overnight. Ensure the chicken is well cleaned and appropriately de-skinned

In a bowl add the boneless chicken pieces - make sure the bowl is big enough for mixing all the ingredients

Add the chilli, coriander ,turmeric powder and ginger garlic paste to the chicken bowl . Stir well to coat the spice mix on to the chicken pieces

Add curd and stir to coat the pieces again. Add salt as per taste.

Finally add the Garam masala and Kasuri methi. Cling wrap the bowl and let it marinate in the refrigerator for 2-3hr or best left overnight

Place the chicken pieces, capsicum and onions in the bamboo skewer.You can apply the left over masala from the marinade liquid onto the bell pepper/onion slices.

Grease the grill pan with some oil and place the skewers and cook on a medium flame

Turn the skewers around to ensure that the chicken is thoroughly cooked - you will notice that the meat has begun to char

Once the chicken is completed cooked - serve it on a plate with some Pudina chutney and lime wedges

If you have a nice charcoal/electric grill - you can use the same recipe to bbq the chicken. The cooking time may vary though since the heat conditions also vary in a bbq set up.