Tandoori Chicken Tikka | How to make Tandoori Chicken Tikka
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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 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!
Ingredients to make Tandoori Chicken Tikka
- boneless - 500 gms
- Garam Masala/Tandoori Masala - 1 tbsp
- - 1/2 cup (preferably Hung)
- paste 4-6
- kashmiri powder - 1/2 tbsp
- starch - 1/4 tbsp (optional)
- powder - 1 tbsp
- powder - 1/4 tsp
- as needed
- as per taste
How to make Tandoori Chicken Tikka
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.