Tikka is a dish consisting of pieces of meat or vegetarian alternatives such as “ Paneer”. It is made by marinating the pieces in spices and yoghurt and cooking them in a tandoor.
Chicken tikka can be improved by adding lemon juice and ginger extract. Many food restaurants have been accused of adding food color to get the tikka red and hot. You can also get the color naturally by adding Kashmiri chili powder.
Preparation time:10 mins Marination time:1 hour Cooking time: 25mins Total time :1hr 35mins.
Servings: 3 to 4 pax Author: Arun Kumar
- Boneless chicken 🍗 – 300 gms
- Chili powder -2 tbsp
- Coriander powder. -1 tbsp
- Turmeric powder. -1/2 tsp
- Salt. -2 tbsp
- Ginger garlic paste. -2 tbsp
- Curd. -3 tbsp
- Pepper. -1 tbsp
- Olive oil. -1 tbsp
- Lemon. -1 tsp
For Tikka fry:
- Olive oil. – 5 tbsp
- Ghee. – 4 tbsp
- Charcoal – 1 inch
Clean the chicken and cut into small pieces. Now, add all the ingredients that is mentioned under marination and let it marinated for an hour.you can cling wrap it or just cover with closed lid in the fridge.
After marination in a heavy bottomed pan add up the ghee and olive oil once hot fry the chicken and all it to get cooked on both the side for 3 to 4 minutes keep flipping until it is cooked
Once it is fried ,place all the chicken in the same pan and heat the charcoal in a high flame.
Heat it till the charcoal gets red hot. When fully burnt place a small ever silver plate inside the middle of the pan and pour ghee or olive oil a spoon.
Close it immediately with a lid and wait for at least 5mins.The smoke in the chicken gives the tikka flavor . Open the lid after 10mins and serve it hot.