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chicken tikka recipe, how to make chicken tikka in oven

Prep time
5 mins
Cook time
30 mins
Total time
35 mins
chicken tikka recipe, to yield the world popular grilled Indian chicken tikka
Author: Swasthi
Recipe type: Appetizer
Cuisine: Indian
Yield / Serves: 3
Ingredients (240 ml cup used)
400 to 500 grams of boneless chicken cubes
1 to 1 tbsp. besan / chickpea flour (optional, refer notes 1)
1 cup regular thick curd or cup of hung curd or greek yogurt (refer the
instruction 1, how to make)
Veggies (at room temp, using from the fridge right away makes them soggy)
green bell pepper
red bell pepper or tomatoes (remove the seeds and pulp)
1 large onion cubed
chicken tikka masala marinade (skip, if using readymade tikka masala powder)
to 1 tsp. Kashmiri red chili powder or paprika
tsp. pepper powder
1 tsp. ginger garlic paste
tsp. turmeric
tbsp. kasuri methi / dried fenugreek leaves (crushed)
1 to 2 tbsp. lemon juice (adjust, if your curd is sour, you can skip this)
tsp biryani masala powder or teaspoon of good garam masala
tsp coriander powder (optional, refer notes 3)
Salt to taste
1 tbsp. oil
Instructions

1. to make the best chicken tikka, we need drained yogurt/ curd or greek yogurt
works fine. If you are using regular yogurt, then add it to a cheese or muslin cloth
and then drain off the excess water. You must have a thick consistency curd. you
can also leave the yogurt to drain off for several hours in the refrigerator, after
placing it in a muslin cloth.
2. 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.
3. Mix all the ingredients under chicken tikka masala marinade with yogurt, lemon
juice, gram flour. Marinate the chicken for at least an hour. 12 tastes the best. You
will have to refrigerate if marinating for longer than an hour.
4. Soak the wooden skewers for at least 30 mins in water to prevent them from
burning.
5. Just before you begin to grill, cube the veggies and marinate in the left over
marination. 5. 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 mins or till
fully done. I suggest checking after 20 mins. This depends on the size of your
chicken pieces and how tender it is.
Notes
1.If chicken tikka is made to prepare a chicken tikka masala gravy, then do not use
besan /gram flour.
2.Meat tenderizer is needed if the chicken is not tender, follow the instructions on the
pack for the quantity.
3.Coriander powder is used to bring down the spice levels in garam masala, use it if your
garam masala is pungent or very strong.

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