Chicken tikka

y brother was here for the weekend and he is the biggest "Chickenaholic" I have ever seen :) He can eat chicken in all its forms for every single meal. Though my husband and I are vegetarians, I make sure to prepare as many chicken dishes for him whenever he visits. It is difficult to make something without tasting it but I take it as a challenge... and my brother (he is a very picky eater) said this is the BEST tikka he has ever eaten... and this came from someone who once thought his pyari sister can never cook anything... hee hee... boy I was so happy! As his birthday is coming up soon, this one is especially for him.

Who is not familiar with the world famous chicken tikka... needs no introduction. I just made it the same way as I make paneer tikka. In place of paneer I used chicken. So here I am giving the recipe for something I have not tasted. Please try it and do let me know how it came out.

Ingredients:

Boneless skinless chicken thighs........... 1 1/2 lb, washed and cut into big bite size pieces.

Marinade:

Yogurt ...................................... 1/2 cup well beaten

Lemon juice ............................... 1 tbsp

Red chilli powder .......................... 1 tsp or to taste ( I use Kashmiri mirch)

Ginger garlic paste ....................... 1 1/2 tbsp

Salt ......................................... to taste

Tandoori masala .......................... 2 tsp

Coriander powder ......................... 1 tsp

Garam masala ............................ 1/2 tsp

Kasoori methi (dried fenugreek leaves) ........ 2 tsp crushed

Ghee or oil ................................. 2 tbsp + more for brushing

Method:

1. Take a medium sized bowl and combine all the ingredients for the marinade. You can check for salt right now before adding in chicken.

2. Add the chicken. Coat it evenly with the marinade. Cover it with a plastic wrap and marinate for at least 2-4 hours, overnight is best.

3. Thread the chicken pieces on pre-soaked bamboo skewers and arrange in a baking tray lined with aluminum foil. Brush some oil on top.

4. Place it near the top rack in the oven and broil on high for 12-15 minutes on one side. Take it out, flip and again brush with some oil/ghee. Broil again for 10-12 minutes on the other side till they get a nice brown color. Keep an eye as every oven is different. Once done remove from the oven. Let it cool slightly.
OR
Pre heat oven to about 425 D F
Place the skewers on a baking tray lined with foil.  Bake for about 10-15 minutes each side or until they are golden and white inside, but still tender. During this cooking time, make sure that you baste them generously with some ghee/oil on both sides. If you want the charred  look, broil  on high for another 5-6 minutes. Keep an eye.
OR
Stove top method:
Lightly grease a skillet or grill pan. Place the skewered chicken on the skillet/grill pan and cook for about 5-8 minutes at medium heat. Turn them over and baste them generously with ghee/oil  a couple of times and cook all sides for another 5 minutes or until the meat is cooked through and tender.

5. You can either serve it skewered or take it out on a plate. Sprinkle with chat masala and serve along with some onion, green chutney and lemon wedges. ENJOY!!

NOTE: 
1. If you overcook the meat will dry out, so be careful while cooking.
2. Tandoori masala and kasoori methi is easily available in any Indian grocery store.I use the MDH brand.

Pin It