An absolutely mouthwatering and lip-smacking North Indian starter that will win your heart from the first mouthful. That's right, we are talking about Chicken Tikka. The word "tikka" is derived from the Turkish word "tike," which means "pieces." Chicken Tikka is a famous chicken entrée in which boneless chicken breasts pieces are marinated in yogurt and spices before being grilled to perfection. Every Indian restaurant features this dish on its menu because it is everyone's favourite Indian barbecue chicken recipe.
Traditionally, it is prepared in a clay oven known as a "Tandoor." But you can cook it on an outside grill, in a microwave, an air fryer, or in an oven. Tandoori Murgh Tikka is well-known for its juicy texture and flavours which is derived from two marinades. You did indeed read that correctly! Before grilling, chicken is marinated in two marinades, one at a time, so that it can absorb each marinade's taste and give out delectable results. The homemade version doesn't contain any artificial colouring, and the grilled flavour is wonderful, giving it a rustic, smokey flavour.
Here’s the recipe for Chicken Tikka.
Ingredients:
- 750 gms boneless chicken
- 1 piece of charcoal
- 1 tsp of ghee
- 10-12 skewers
- 1 cup onion (cut into cubes)
- 1 cup capsicum (cut into cubes)
For first marinade:
- 1 tsp salt
- 2 tsps ginger garlic paste
- 2 tbsps lemon juice
For second marinade:
- 3 tbsps of hung yoghurt
- 1 tbsps cornstarch
- 4 tbsps mustard oil
- 1 tbsp tandoori masala
- 3 tsps Kashmiri red chilli powder
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp black pepper powder
Method:
- In a mixing bowl, add all the the ingredients for the first marinade and mix thoroughly.
- Refrigerate the bowl overnight or for three to four hours after covering it.
- Add the second marinade's ingredients and well mix in the bowl.
- Set aside the marinated chicken for 30 minutes.
- Set the oven to 200°C.
- Skewer the onion and bell pepper with the marinated chicken on the skewers.
- Place the skewers on a baking tray covered with foil.
- Grill the skewers for 10-12 minutes, then rotate them.
- Grill for an additional 10 to 12 minutes.
- Increase the temperature of oven to 420°F and broil the skewers for 3-4 minutes, or until they are slightly browned.
- Take the tikka out of the oven.
- If you want a smoky flavour, burn the coal over stove until it is red hot.
- Put the tikka in a medium bowl and set aside.
- Place a piece of aluminium foil on top of the tikka, then put a hot coal on top of the foil.
- Overspray the coal with ghee, then instantly cover the bowl’s lid.
- Allow the tikka 10 to 15 minutes to absorb the smoke.
- Take off the cover and throw away the foil and coal pieces. Serve the tikkas hot.