Tandoori Chicken Tikka | How to make Tandoori Chicken Tikka

By U K  |  17th Feb 2016  |  
5 from 1 review Rate It!
  • Tandoori Chicken Tikka, How to make Tandoori Chicken Tikka
Tandoori Chicken Tikkaby U K
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

220

1

About Tandoori Chicken Tikka Recipe

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

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 K3 years ago

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