Chicken Tikka

Master Chicken Tikka with this recipe! Marinate and grill for a smoky, flavorful Indian appetizer. Perfect for any occasion!

Recipe Source Link:https://www.mygingergarlickitchen.com/chicken-tikka/

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RECIPE INGREDIENTS

» First Marinade

• 500 grams (about 1 pound) of boneless chicken (thighs or breasts), cut into chunks
• 1 tablespoon of ginger garlic paste
• Salt, to taste
• 1 teaspoon of red chili powder
• 1 tablespoon of mustard oil
• 1 teaspoon of lemon juice

» Second Marinade

• 1 tablespoon of Kashmiri red chili powder
• 1/4 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• 1/4 teaspoon of garam masala
• 1/2 teaspoon of black salt
• 1/2 teaspoon of chaat masala
• 1/2 teaspoon of amchur (dry mango) powder
• 1 tablespoon of Kasuri methi (dried fenugreek leaves)
• 1/4 cup of hung curd (strained yogurt)

» For Chicken Tikka

• Green bell pepper, diced
• Onion, diced and petals separated
• Marinated chicken

» For Cooking

• Oil, ghee, or butter for brushing

» For Serving

• Lemon wedges
• Chaat masala

RECIPE INSTRUCTIONS

» First Marinade

1. Add chicken to a large mixing bowl along with ginger-garlic paste, salt, red chili powder, mustard oil, and lemon juice.
2. Mix everything well while massaging the chicken pieces until they are well coated.
3. Cover the bowl with plastic wrap and marinate for about 30 minutes. If you are in a hurry, marinate them for 20 minutes.

» Second Marinade:

1. After the chicken has marinated in the first mix, uncover the bowl. Then, add Kashmiri red chili powder, turmeric powder, cumin powder, garam masala, black salt, chaat masala, amchur powder, crushed Kasuri methi, and hung curd.
2. Mix well to apply this marinade to the already marinated chicken. Make sure each piece is evenly coated.
3. Cover it again and marinate for at least 30 minutes to 1 hour. For best flavor, you can even marinate overnight for maximum flavor.
4. Add bell pepper and onions to the marinated chicken bowl and mix everything well.

» Making Chicken Tikka

1. For making chicken tikka, you can use wooden skewers soaked in water for 30 minutes beforehand to prevent burning or use metal skewers.
2. Thread the chicken pieces, bell peppers, and onions in alternating patterns.
3. Preheat your grill, broiler, or oven. If using an oven, set it to broil on high. Place skewers directly on the grill placed on a baking tray. You can also line the tray with foil for easy cleanup.
4. Brush the chicken and veggies with oil, ghee, or butter.
5. Bake in a preheated oven at 250°C or 450°F for 10 to 12 minutes, turn them and bake for another 4 to 5 minutes or until the chicken is charred around the edges and cooked through.
6. Brush them with ghee/butter as soon as you remove the tikka from the oven.
7. If you want to char your chicken, torch the chicken or broil for 2 minutes or until slightly charred.

» Serving

1. Sprinkle with chaat masala and drizzle with fresh lemon juice.
2. Once done, serve with fresh slices of onion, a wedge of lemon, and maybe a side of mint-cilantro chutney. You can also serve it over rice or wrap it in a warm naan or any other flatbread!

RECIPE NOTES

1. Keep the chicken tikka pieces small and similar to get evenly cooked chicken pieces.
2. You can check the doneness by cutting a piece of chicken. If it is still pink inside, it is uncooked.
3. A double marinating process makes sure that you get deep flavors and juicier meat.