Grilled Chicken Tikka Recipe | Chicken Tikka Recipe | Tandoori Chicken Recipe |
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.
Start by dry roasting the whole spices: coriander seeds, fennel seeds, cumin seeds, black peppercorns, red chilies, cardamom pods, cinnamon stick, and star anise in a pan for 2 minutes.
Grind the roasted spices into a powder.
In a blender, combine 1 inch ginger, 4-5 cloves of garlic, and 4-5 green chilies to make a puree.
Take 2 kg of chicken (legs and thighs) and make deep cuts for better marination.
Add the ground spice mix to the chicken.
Add the ginger-garlic-green chili puree (about 3-4 tablespoons) to the chicken.
Add 3-4 tablespoons of lemon juice, 1/2 tablespoon salt, 1 tablespoon red chili powder, 1/2 tablespoon chili flakes, 1/2 teaspoon turmeric, and 1/4 teaspoon orange food color to the chicken.
Add 4 tablespoons of vegetable oil to the mixture.
Mix everything thoroughly, ensuring the spices coat the chicken well, especially in the cuts.
Cover and marinate the chicken in the refrigerator for at least 2-3 hours or overnight for best results.
After marination (4 hours shown), you can grill on a barbecue, in a tandoor, on a grill pan, or in the oven.
Place the marinated chicken on the grill and cook in the oven at medium flame for about 30-35 minutes until fully cooked and colored.
After 35 minutes, remove the chicken from the oven and serve, squeezing lemon juice on top.
Equipment Needed
Dietary
Allergens
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