Chicken Tikka Recipe | Spicy Tandoori Chicken Tikka | Chicken Tikka Masala Dry
Recipe Information
Chicken Tikka
Cultural Context
Originating from the Indian subcontinent, Chicken Tikka is a popular dish that showcases the region's rich culinary heritage. Traditionally cooked in a tandoor, it embodies the vibrant flavors of Indian spices and is often enjoyed as a street food or appetizer. Today, Chicken Tikka has gained global popularity, inspiring various adaptations and fusion dishes around the world.
Cut 750 grams of boneless chicken breast into pieces.
Marinate the chicken with 1 tablespoon ginger garlic paste, 1 teaspoon Kashmiri red chili powder, 1 teaspoon spicy red chili powder, 1 tablespoon papaya paste, salt to taste, and 1 tablespoon mustard oil. Mix well and let it marinate for at least 30 minutes.
For the second marinade, strain 100 grams of yogurt to remove excess water and add it to the marinated chicken along with 1 teaspoon cumin powder, 1/2 teaspoon chaat masala powder, 1/2 teaspoon coriander powder, 1 teaspoon roasted kasuri methi powder, 1/2 teaspoon black salt, and 1 teaspoon garam masala powder. Mix well.
Heat 2 tablespoons mustard oil on high flame, then reduce to medium flame and add 2 tablespoons gram flour. Roast until it turns golden brown.
Add 2 tablespoons Kashmiri red chili powder to the roasted gram flour mixture, mix well, and let it cool before adding it to the chicken marinade. Mix everything thoroughly and marinate the chicken again for at least 30 minutes.
Skewer half of the marinated chicken onto skewers and place in a preheated oven at 200°C for 20 minutes.
For the remaining chicken, place it in a pan on high flame and cook for 2-3 minutes on one side, then flip and cook on the other side until the extra water evaporates. Cover and cook on low flame for 15 minutes, flipping once in between.
Once cooked, mix the chicken well and skewer it onto sticks. Grill over an open flame while basting with melted butter.
After grilling, drizzle 2-3 tablespoons of melted butter over the chicken, add 2 tablespoons of fresh cream, juice of half a lemon, a sprinkle of chaat masala, and chopped coriander leaves. Mix well to combine.
Serve the chicken tikka with green chutney, sliced onions, and salad.
Equipment Needed
Allergens
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