Chicken Tikka Recipe

A tikka is the Indian/Pakistani version of a kebab, that is, pieces of meat or vegetable marinated in a spice-induced marinade and then grilled or baked to charred perfection.

The chicken tikka is a dish that is seen at most tables and plates at North Indian and Mughlai restaurants. The juicy meat favorite works as a great appetizer and tastes equally good as an entrée with some naan and dal makhni. Follow this recipe to cook some tender tikkas tonight.

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Tikka-ed Off

Baked and marinated chicken cubes.

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Prep Time

720 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 500 g Boneless Chicken cubed
• 1 ½ tbsp. chickpea flour besan
• cup ½hung curd
• ½ green bell pepper
• ½ red bell pepper or tomatoes
• 1 large onion cubed
• For Marinade
• tsp ¾ - 1Kashmiri red chili powder
• 1/8 tsp pepper
• 1 tsp ½ginger garlic paste
• 1/8 tsp turmeric
• ½ tbsp. kasuri methi dried fenugreek leaves
• 1-2 tbsp Lemon juice
• tsp ½Garam Masala
• tsp ½Coriander powder
• salt to taste
• 1 tbsp Oil

Prep Time 720 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 500 g Boneless Chicken cubed 1 ½ tbsp. chickpea flour besan cup ½hung curd ½ green bell pepper ½ red bell pepper or tomatoes 1 large onion cubed For Marinade tsp ¾ - 1Kashmiri red chili powder 1/8 tsp pepper 1 tsp ½ginger garlic paste 1/8 tsp turmeric ½ tbsp. kasuri methi dried fenugreek leaves 1-2 tbsp Lemon juice tsp ½Garam Masala tsp ½Coriander powder salt to taste 1 tbsp Oil

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Instructions

1. Wash and cut chicken fillet to equal sized cubes, remove the moisture from them using disposable tissues or set them side for a while to take away the dripping water.
2. Mix all the marinade ingredients with yogurt, lemon juice, gram flour.
3. Marinate the chicken for at least an hour. For best results, leave it overnight to marinate (refrigerate if marinating for longer than an hour).
4. Soak the wooden skewers for at least 30 minutes in water to prevent them from burning.
5. Cube the veggies and marinate in the left over marinade. Put them on to skewers, alternating veggies and chicken.
6. Pre heat the oven to 240 C for at least 15 minutes; bake for 20 to 30 minutes or till fully done.
7. Serve with some mint and coriander dip and pickled onions.