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Monday, 18 February 2013

Chicken Tikka!

This has been in my draft for a very long time. Though I made this a bunch of times I couldn't take a decent photo of these spicy lip smackers. But this time, I had to keep my husband off the table while I clicked hurried snaps of this. Ah And finally here it is. CHICKEN TIKKA The King Of Kabab....also a guilt free indulgence. Just skip the 'brushing with the butter' part and the oil in the marinate keeps the chicken moist, the excess just drips off. But you don't need to do this if you are serving it for parties or get together. 

The same marinade works great for a vegetarian version too. Just replace the chicken with button mushrooms and cauliflower. 




You Will Need:
500g Boneless Chicken
2  Onions Cubed
2 Firm Tomatoes Deseeded & Cubed
2 Bell Peppers Cubed
Chat Masala to Serve With
Lemon Wedges
Ghee / Butter / Oil for Brushing (Optional, I always Skip this)

Marinade 1
1 tsp Red Chili Powder
1 tsp Ginger Garlic Paste
Juice of a Lemon
Salt to Taste

Marinade 2
2 tbsp Gram Flour
Cup of Yogurt
1 tsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 1/2 tsp Red Chili Powder
1 tsp Garam Masala
Salt to Taste
3 tbsp Mustard Oil
Red / Orange Food Coloring  (Optional)

The Cooking:

Wash and Clean the chicken and marinate the chicken with marinade 1 for 20 min.

In a bowl whisk all the marinade 2 ingredients and keep aside. Now combine the marinated chicken and the veggies with marinate 2 and let this sit for at least 30 min.

In a skewer, alternatively stick through the onions, tomatoes, bell peppers and chicken and cook in a preheated oven at 200c for 10 - 15 min or till done. When the chicken is half cooked carefully take them out and brush with oil / Ghee or butter and continue to cook in the oven. 

Now, to get that charred look on your tikka you can either place it under the grill in the oven for few min. Or what I do is once the chicken is cooked I take it out of the oven and char them over high flame on my gas stove. 

Sprinkle little chat masala over the tikka and serve with lemon wedges. 

Important Pointers:

  • The chicken pieces needs to be small. Not too small, they will fall apart when you skewer them. Too big will not cook evenly.
  • The onions, tomatoes and bell peppers also need to be big enough to not fall apart when skewered through.
  • Metal skewers work well. But if using a wooden one soak them well in water. Use wet so that they don't catch fire.
  • The yogurt should be thick and not soar. 

Recipe Adapted from Harpal Singh Sokhi, Sanjeev Kapoor Khazana 

Happy Cooking!










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