Chicken Tikka- Spiced Skewered Grilled Chicken- Easy Step by Step Recipe and pictures follows.
The Word ‘ Tikka’ means ‘bits’,’pieces’ or ‘chunks’. It is a Chicken Tikka served in Punjabi Cuisine, and the dish originate in South Asia. It is traditionally grilled over red-hot coals with boneless chicken cooked using skewers. Tikka is an easy to cook dish in which chicken pieces are marinated in spices and yogurt. The Tikkas have made a special place in every Indian restaurants.
When I saw the recipe ‘Mushroom Tikka’ of ‘ Manju Modiyani’ in recipes.syndle.com , I got an idea of making Chicken Tikka. After reading her yummy recipe, I have done little changes of my own.
To prepare the Chicken Tikka, wash and cut the boneless chicken chunks. It should completely dry off all water content from the chicken pieces with a kitchen towel. More moisture is the enemy and would spoil the dish.
A tikka can be prepared with almost any meat, the most commonly used apart from chicken are the mutton and lamb. Tikka is usually served as a appetizer.
Chicken Tikka being part of the Indian cuisine has acclaimed its name all over the world and is considered as one of the most exotic and really tasteful dish all over the globe. The over all flavors are so rich and the mild spices makes it versatile dish.
How to Make Chicken Tikka- Spiced Skewered Grilled Chicken
Take chicken breast ( use boneless & skinless chicken). Cube the breast, wash and pat dry using kitchen towels. Wash and dice Vegetables also and keep it aside.
For the first marination, In cubed chicken add 1tsp kashmiri chilly powder, salt, lemon juice, ginger and garlic paste. Rub them well into the pieces and let it sit for about 1 hour.
In a mixing plate, add yogurt, chopped coriander leaves, kasuri methi leaves, chat masala powder, garam masala powder, red color, turmeric powder, chickpea flour, coriander powder, mustard oil, salt, remaining 1 tsp kashmiri chilly powder. Whisk everything together until you get a smooth lump free paste.
Combine this final marinade mix along with the pre-marinated chicken pieces with your hand, so that every chicken cube is coated with the mix. Then add diced veggies also and mix well.Let it sit for 4 hours in refrigerator.
Here I have used a gas stove top cast iron grill pan. Preheat the grill pan for 5 minutes in high flame. Rub the skewers with little oil and put the chicken and other vegetables on to skewers one by one and keep ready.
If you are using a oven, the preheat your oven to a medium high temperature around ( 200c / 400 f). Place the skewered chicken on the grill pan and cook for about 15 minutes in a medium heat. Turn them in between and brush them gently with butter for a couple of times and cook all sides evenly for 10 minutes or until chicken pieces cooked well. For a burnt texture and smoky taste, increase the heat at the final stage of cooking at high flame and turn them all sides for a few minutes.
For making mint-Cilantro chutney, gring few mint leaves, few coriander leaves, 1 green chilly, black salt, salt, lemon juice and curd. Grind them altogether to a fine paste and serve along with chicken tikka.
Remove and serve hot sprinkled with chaat masala, vegetable salads, lemon wedges and accompanied by the mint-cilantro chutney.
Enjoy!! Happy Cooking.