Recipe
▤Recipe
Iindianhealthyrecipes.com
Chicken Tikka Recipe - Swasthi's Recipes
- Chicken tikka is a North Indian appetizer made from boneless chicken marinated in spiced yogurt and grilled on skewers.
- The recipe uses 500 grams of boneless chicken breast plus bell peppers and onion threaded in alternating layers.
- The marinade includes Kashmiri red chilli powder, turmeric, roasted cumin powder, coriander powder, garam masala, chaat masala, black pepper, kasuri methi, lemon juice, ginger-garlic paste, oil, and Greek yogurt.
- Kasuri methi and chaat masala are optional but recommended for a more authentic flavor.
- The chicken should first be mixed with spices, kasuri methi, and lemon juice, then rested for 10 to 15 minutes before adding yogurt.
- After adding yogurt, the marinade should be mixed until thick and refrigerated for at least 8 hours.
- The oven method bakes the skewers at 240°C / 460°F for 9 to 10 minutes per side.
- The chicken tikka is brushed with butter after baking.
- For more charring, the recipe suggests broiling for about 2 minutes at the end.
- The dish is described as juicy, smoky, and similar to tandoori-style tikka made in a traditional charcoal tandoor.
⊙ Ingredients
- 500 grams boneless chicken breast
- 1 teaspoon salt pink salt, adjust according to taste
- 1/2 to 2 teaspoons Kashmiri Red chilli powder to make it less spicy use 1/2 teaspoon
- 1/4 teaspoon turmeric
- 3/4 teaspoon roasted cumin powder roasted ground cumin
- 2 teaspoons coriander powder ground coriander
- 1 to 1 1/4 teaspoon garam masala
- 1 teaspoon chaat masala skip if you don’t have or 1/3 teaspoon amchur, dried mango powder
- 1/2 teaspoon black pepper crushed
- 1 tablespoon kasuri methi
- 1 tablespoon lemon juice skip lemon if your yogurt is even slightly sour
- 1 1/2 tablespoons ginger garlic paste 1 tablespoon each, ginger & garlic, minced and crushed
- 1 tablespoon oil if possible mustard oil
- 1/2 cup Greek Yogurt Hung curd, strained yogurt
- 1 1/2 to 2 cups diced bell peppers 200 grams green and/or bell pepper
- 1 onion medium, diced and layers separated
⊙ Ingredients
- 500 grams boneless chicken breast
- 1 teaspoon salt pink salt, adjust according to taste
- 1/2 to 2 teaspoons Kashmiri Red chilli powder to make it less spicy use 1/2 teaspoon
- 1/4 teaspoon turmeric
- 3/4 teaspoon roasted cumin powder roasted ground cumin
- 2 teaspoons coriander powder ground coriander
- 1 to 1 1/4 teaspoon garam masala
- 1 teaspoon chaat masala skip if you don’t have or 1/3 teaspoon amchur, dried mango powder
- 1/2 teaspoon black pepper crushed
- 1 tablespoon kasuri methi
- 1 tablespoon lemon juice skip lemon if your yogurt is even slightly sour
- 1 1/2 tablespoons ginger garlic paste 1 tablespoon each, ginger & garlic, minced and crushed
- 1 tablespoon oil if possible mustard oil
- 1/2 cup Greek Yogurt Hung curd, strained yogurt
- 1 1/2 to 2 cups diced bell peppers 200 grams green and/or bell pepper
- 1 onion medium, diced and layers separated
♪ Method
- 1Cut the chicken into 1 to 1 1/2 inch pieces and place in a mixing bowl.
- 2Add the spices and herbs to the chicken.
- 3Add the kasuri methi and lemon juice.
- 4Mix and rest for at least 10 to 15 minutes.
- 5Add the ginger garlic paste and oil.
- 6Add the Greek yogurt.
- 7Mix well until the marinade is thick, then cover and rest in the refrigerator for at least 8 hours.
- 8Add the diced bell peppers and onion before grilling.
- 9Mix to coat the vegetables with the marinade.
- 10Thread the chicken, bell peppers, and onions onto metal skewers in alternating patterns.
- 11Bake in a preheated oven at 240 C or 460 F for 9 to 10 minutes, turn, then bake for another 9 to 10 minutes.
- 12Brush with butter after removing from the oven.
- 13Broil for 2 minutes or until slightly charred if you want more charring.
Your notes
Save this item to your library to add private notes.