Tandoori Chicken Tikka | How to make Tandoori Chicken Tikka

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By U K
Created on 17th Feb 2016
  • Tandoori Chicken Tikka, How to make Tandoori Chicken Tikka
Tandoori Chicken Tikkaby U K
  • Tandoori Chicken Tikka | How to make Tandoori Chicken Tikka (34 likes)

  • 1 review
    Rate It!
  • By U K
    Created on 17th Feb 2016

About Tandoori Chicken Tikka

The moment the word “Chicken Tikka” is uttered, automatically the taste buds respond and one feels saliva in the mouth eager to taste one with the famous pudina chutney, chaat masala, thin round onion rings and a slice of lime to squeeze over the tikka. The mind automatically calculates when you will need the next serving of the Tikka as you close your eyes and enjoy the tangy, spicy taste in your mouth with the tandoor burned charcoal flavored dish. Here is a simple method of making your Tikkas at home without any Tandoor.

Tandoori Chicken Tikka is one dish which makes its accompaniments tastier. With the right mix of flavours, Tandoori Chicken Tikka has always been everyone's favourite. This recipe by U K is the perfect one to try at home for your family. The Tandoori Chicken Tikka recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Tandoori Chicken Tikka is 15 minutes and the time taken for cooking is 30 minutes. This is recipe of Tandoori Chicken Tikka is perfect to serve 4 people. Tandoori Chicken Tikka is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Tandoori Chicken Tikka. So do try it next time and share your experience of cooking Tandoori Chicken Tikka by commenting on this page below!

  • Prep Time15mins
  • Cook Time30mins
  • Serves4People
Tandoori Chicken Tikka

Ingredients to make Tandoori Chicken Tikka

  • Chicken boneless - 500 gms
  • Garam Masala/Tandoori Chicken Masala - 1 tbsp
  • Curd - 1/2 cup (preferably Hung)
  • Green chillies paste 4-6
  • Red chilli kashmiri powder - 1/2 tbsp
  • Corn starch - 1/4 tbsp (optional)
  • Coriander powder - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Oil as needed
  • Salt as per taste

How to make Tandoori Chicken Tikka

  1. For the marination: Cut the chicken in small cubes and place them in a bowl. Add in all the ingredients except the red chilli powder and garam masala/tandoori chicken masala, rub it well to coat all the pieces evenly. Leave it overnight to marinate in the refrigerator.
  2. For the second marination step, add the red chilli powder and garam masala/tandoori chicken masala and cornstarch (optional for binding) and set aside for 20-30 minutes. After it has come down to room temperature.
  3. Heat a non-stick pan and add a little oil to it. Add the marinated chicken and cook on low flame for about 15-20 minutes. Stir well till it goes almost dry with all the pieces having the cooked paste coated on it.
  4. Heat a piece of charcoal on direct flame, place in a bowl. Keep in between the pan and add 1 tbsp of ghee and cover it immediately.
  5. Heat a non-stick tawa on a very high flame with very little brushing of butter on it and turn off the flame. Toss 4-8 pieces of the cooked chicken tikka turning it around regularly.
  6. This tawa fry is done so that the chicken tikka has a slight hard outer layer but retains the softness inside. Fry with butter if you want the tandoor effect else it will take away the smoky flavor and make it more mughlai.
  7. Serve with mint (pudina) chutney, onion rings, some chaat masala sprinkled on the dish and a slice of lime.
My Tip: As mentioned in some of my posts all kabab preparations are generally double marinated unless done in a hurry. Since we are in no hurry while making this one, we will see how the ideal double marination is done. The charcoal effect does the trick so ensure that you put the butter right on top of the burning part of the charcoal and cover the vessel/pan immediately.

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U K2 years ago
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