CHICKEN TIKKA

Chicken Tikka

Chicken Tikka is a very popular dish of India.  It is an easy and simple dish to cook.  It is simply delicious. It can be used to make various other dished.

It can be added to a salad or and make a chicken tikka salad, chop it up and can put in a sandwich…

The chicken chucks are marinated in a special chicken masala or spices and then grilled on a tava/grill or tandoor until turn golden brown.

chicken-tikka

Chicken Tikka Recipe


 

Ingredients

  • 500 grams. Boneless Chicken
  • ½ Red Bell pepper (cut in square)
  • ½ Red Bell pepper (cut in square)
  • 1 Onion (cut in square)
  • 1 tsp. Garam Masala Powder
  • 2 tsp. Red Chilli Powder (less spicy Kashmiri)
  • ¼ tsp. Turmeric Powder
  • 1 tbsp. Ginger Garlic Paste
  • 1 tbsp. Hung Curd/Yogurt (after water is removed)
  • 2 tbsp. Lemon juice
  • 1 tsp. Salt (or as required)
  • 1 tbsp. Fresh Coriander Chopped
  • 1 tsp. Dry Kasoori Methi Crushed
  • Oil as Required

Instructions

  1. Take garam masala, chilli powder, turmeric powder, ginger garlic paste, curd, lemon juice Kasoori methi, chopped coriander and salt in a large bowl or a zip lock bag.
  2. Mix well to make the marinade and make a smooth paste.
  3. Wash clean and cut the chicken in to cubes.
  4. Add chicken pieces in to the marinade mix well.
  5. Keep it in refrigerator overnight for marinating or for 2 hours at least.
  6. Soak the skewers in water for some time
  7. Cut the vegetables in squares.
  8. Thread the chicken pieces along with the cubed bell peppers and onion on the skewers.
  9. Heat and grease a pan/griller/grill pan with some oil.
  10. Arrange the skewers on the hot pan/grill.
  11. Roast the chicken until it becomes golden brown on all sides and tender from inside.
  12. Squeeze some lemon juice, sprinkle some chaat masala (optional) and serve hot.
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4 Comments Add yours

  1. What a nice marinade for grilled chicken. I really like skewered chicken.You get so many different flavours at once. ◔‿◔

  2. Brilliant Deepa.. I was a toddler living in Sri Lanka in the mid 1950s and was introduced to mild curries then.. We also brought it back to the UK and my father loved the spices and making different dishes.. Thankfully my husband prepares everything from scratch too.. he learned whilst at sea for 4 years on an oil tanker from the head cook who was from Southern India. Lovely to find you.. I have included in the Daily Blogger this evening.. Thank you.

  3. Mary Smith says:

    My mouth is watering!

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