Name: Chicken Tikka recipe by Jyothi Varne at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 2
Ingredients: 250gms - boneless chicken, deskinned; Juice of 1 lime; 2 tbsp Kashmiri Red Chilli powder; 1 tsp - Turmeric Powder; 2 tsp - Kasuri Methi (dry fenugreek leaves); 1/2 tbsp - Coriander powder; 1/2 tsp - Garam masala powder; 1 tbsp - Ginger garlic paste; 1 cup curd; Salt to taste; Oil for cooking; Bell peppers diced, to be placed in between the pieces while grilling; 2 Onions diced; Few bamboo skewers soaked in water for 30 mins prior to using them; Pudina /Mint Chutney - as a sauce/dip for the cooked meat

ABOUT Chicken Tikka RECIPE

If you ever thought making Chicken tikka is going to be a tedious task, you are soo wrong! Chicken tikka brings back some good old Dhaba memories for me, when Bangalore actually had some decent ones on the outskirts and its highways. Trip to a dhaba was like a mini weekend getaway with friends - for yummy food, some beer priced economically and served in a separate cottage like table for each guest. The trick lies in charring the meat a little bit and not overcooking or burning the outer skin with a minimum 2-3 hr marination or best overnight. You will have soft, succulent and well spiced tikkas, ready to go as a starter.

Ingredients Serving: 2

250gms - boneless chicken, deskinned
Juice of 1 lime
2 tbsp Kashmiri Red Chilli powder
1 tsp - Turmeric Powder
2 tsp - Kasuri Methi (dry fenugreek leaves)
1/2 tbsp - Coriander powder
1/2 tsp - Garam masala powder
1 tbsp - Ginger garlic paste
1 cup curd
Salt to taste
Oil for cooking
Bell peppers diced, to be placed in between the pieces while grilling
2 Onions diced
Few bamboo skewers soaked in water for 30 mins prior to using them
Pudina /Mint Chutney - as a sauce/dip for the cooked meat

Instructions

In a bowl add the boneless chicken pieces (make sure the bowl is big enough to mix all the ingredients).
Then add the chilli, coriander, turmeric powder and ginger garlic paste into the chicken bowl. Stir well to coat the spice mixture on to the chicken pieces.
Next add curd, lime juice and stir to coat the pieces again. Add salt as per taste.
Finally add the garam masala and kasuri methi. Cling wrap the bowl and let it marinate in the refrigerator for a minimum of 2-3 hrs or best left overnight.
Place the chicken pieces, capsicum and onions in the bamboo skewer. You can apply the left over masala from the marinade liquid onto the bell pepper/onion slices.
Grease the grill pan with some oil and place the skewers. Note to cook them on a medium flame.
Turn the skewers around to ensure that the chicken is thoroughly cooked - (you will notice that the meat has begun to char).
Once the chicken is completed cooked, serve it on a plate with some pudina chutney on the side.

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