CHICKEN TIKKA NO OVEN | CHICKEN TIKKA KEBAB ON TAWA | CHICKEN TIKKA RECIPE

Prepare hung curd by straining water from curd or plain yogurt using a strainer or cloth for 1.5 to 2 hours.

Wash and pat dry the boneless chicken fillets, then cut into 2” tikka shapes.

For the 1st marinade, mix salt, lemon juice, and ginger garlic paste with the chicken and set aside for 30 minutes.

For the 2nd marinade, whisk hung curd, turmeric powder, kashmiri chilli powder, garam masala powder, kasuri methi, salt, red food colour, and cooking oil together in a bowl.

Add the marinated chicken pieces to the 2nd marinade and mix well to coat the chicken.

Infuse the marinated chicken with smoke using a burning coal: heat coal until red embers, place in a bowl with 1 tsp ghee, cover to trap smoke, and let marinate for 3-4 hours in the refrigerator.

Before cooking, remove the marinated chicken from the refrigerator 30 minutes prior.

Heat 2 tbsp oil in a pan, arrange marinated chicken tikkas side by side (in batches if necessary).

Fry on high heat for 2 minutes, flip and fry for another 2 minutes on the other side.

Flip again and fry on medium heat for 3 minutes on each side, basting with oil as needed.

Repeat for the next batch and serve as an appetizer.

Equipment Needed

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