Home MEAT DISHES. Chicken Tikka

Chicken Tikka


Here is a recipe for Chicken Tikka:


1.5 lbs (700g) boneless, skinless chicken bosoms, cut into reduced down pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons ginger-garlic glue (or minced ginger and garlic)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon red bean stew powder (acclimate to taste)
Salt to taste
New cilantro leaves, for decorate
Lemon wedges, for serving

In an enormous bowl, consolidate the yogurt, lemon juice, vegetable oil, ginger-garlic glue, cumin, coriander, turmeric, paprika, garam masala, red stew powder, and salt. Blend well to make a marinade.

Add the chicken parts of the marinade and throw to equitably cover them. Cover the bowl with saran wrap and refrigerate for something like 2 hours, or short-term for best outcomes. This will permit the flavors to enter the chicken.

Preheat your barbecue or broiler to medium-high intensity.

In the case of utilizing a barbecue, string the marinated chicken pieces onto sticks. In the case of utilizing a broiler, line a baking sheet with aluminum foil and put the chicken pieces on it.

Barbecue or heat the chicken for around 12-15 minutes, turning more than once, until the chicken is cooked through and somewhat roasted on the edges. The cooking time might change relying upon the size of the chicken pieces, so ensure they are totally cooked.

Eliminate the chicken tikka from the sticks or baking sheet and move them to a serving platter. Embellish with new cilantro leaves.

Serve the chicken tikka hot with lemon wedges as an afterthought. It works out in a good way for naan bread or rice, and you can likewise serve it with mint chutney or raita for added character.

Partake in your hand crafted Chicken Tikka!


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