An all-time favourite, this dish is rich in proteins, with chicken marinated in Indian spices. Follow this recipe, and savour the juicy chicken coated with the flavourful masalas. Grill the tikkas over coals to give it a smoky flavour. Make sure you make some extra tikkas to make Chicken Tikka with Akuri Sandwich, the recipe of which is in our Burgers/Sandwiches/Wraps section.
Details
2 Servings
40 Minutes
20 Minutes
290 / Portion
Print
Ingredients
Boneless Chicken Thigh 400 gms
- Marination for the tikka
Curd 500 gms
Mustard Oil 40 ml
Ginger Garlic Paste 15 gms
Green Chilli Paste 10 gms
Deggi Mirch Powder 30 gms
Garam Masala 20 gms
Coriander Powder 10 gms
Cumin Powder 10 gms
Kasoori Methi 20 gms
Lemon juice 10 ml
Chat Masala 5 gms
Black Salt to taste
Salt to taste
Butter for basting
Directions
- Take the curd and strain it using a muslin cloth. Tie the ends of the muslin cloth and hang the curd for minimum 24hrs. This hung curd is used for the preparation of the marination.
- Trim the chicken thigh pieces to remove extra fat. Marinate the chicken with ginger-garlic paste, lemon juice and salt. Keep it in the fridge for 2-3 hrs.
- Combine hung curd and all the other ingredients for marination in a mixing bowl and mix well. Ensure that the marination is very smooth and there are no lumps in it. Check the seasoning.
- Add the chicken into the marination. Mix well to ensure they are well coated with the marination. Keep it for 1-2 hrs.
- Take a skewer and arrange the chicken pieces on a skewer, one after the other.
- Meanwhile preheat oven to 230 C . Make sure you preheat the oven for 15-20 minutes.
- Arrange all the prepared skewers on a buttered baking sheet . Apply butter on top. This is important so that the chicken doesn’t dry out.
- Bake at 230 C for 15 minutes and then turn on the broil. Apply butter again to baste on top of the chicken. Broil for 4-5 minutes until the chicken pieces get a char. You can cook the chicken tikka over coals as well.
- Serve them hot with mint chutney (See the Condiments section for recipe).
Chef’s Twist :-
Heat half of the mustard oil to smoking point. Add deggi mirch powder and switch off the flame. This helps to bring out the colour of the deggi mirch and enhances the colour of the marination. Keep aside to cool before using.