How to make CHICKEN TIKKA

Ingredients for Chicken Tikka :
Serves :  3-4

Boneless Chicken : 2 breast piece, 20oz-22, 250g, Cut into cubes

Yellow / green Peppers : 1, cut into cubes
Onion : 1, Cut into cubes

For Marination :

Kashmiri Chilly Powder : 1tbsp

Lemon Juice : 1tbsp / Vinegar : 1/2tbsp

Salt : 3/4tsp

Ginger garlic paste : 1/2tbsp 

Garam Masala Powder : 1tsp

Kasoori Methi Powder : 1tsp

Mint leaves : 5, finely chopped

Cumin Powder : 1/2tsp

Coriander leaves : 1/4Cup, finely chopped

Hung Curd : 3tbsp

Fresh cream : 1tsp
Pepper powder : 1/2tsp

Mustard Oil : 1/2tbsp(its a must, it gives the flavor of tandoori dishes)

Red Food Color (optional)

Kaali mirch Kebab and Chicken Tikka

Method for Restaurant style Chicken Tikka recipe :

Combine all the ingredients given under "For marination" in a shallow bowl using a fork. Apply it on chicken pieces and rub well with your hand. Marinate for 5 to 8 hours in refrigerator(or overnight).

Arranging the Tikka :

Soak wooden or bamboo skewers in water for half an hour or so before putting them on the grill. Otherwise, they'll catch fire.  Now Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper (see the picture above for the order) onto a metal skewer or bamboo skewer. Repeat the same and keep aside.

Baking Method for Chicken Tikka : Preheat oven to 200 degrees or 350F. Align aluminum foil on wire rack and arrange the threaded chicken skewers on grill. Bake for 20-25minutes.

Grilling method for Chicken Tikka : Grill for 30 minutes or until done and turn the sides in every 10 minutes. Blast with mustard oil.

Pan Fried Chicken tikka : Chicken should be in room temperature before frying it. Heat refined oil in a non stick pan and fry the chicken pieces.

Tandoori chicken (top), Kaali Mirch Kebab (left), Chicken  Tikka (right)

Serving Suggestions : Lemon wedges, mint chutney, raitha and naan

Related Recipes :

Fish Tikka
Paneer Tikka
Kaali mirch Kebab
Tandoori Chicken
Tandoori Fish