Chicken Tikka

About Chicken Tikka

Ingredients

• Boneless chicken leg, cut into 1 inch pieces 400 grams
• Ginger-garlic paste 1½ tbsps
• Salt to taste
• Kashmiri red chilli powder 1 tsp
• Lemon juice 1 tbsp
• Mustard oil 1 tbsp
• Hung yogurt ¼ cup
• Kashmiri red chilli paste 1 tbsp
• Roasted gram flour 1 tbsp
• Carom seeds ½ tsp
• Garam masala powder ½ tsp
• A pinch of black salt
• Blanched cabbage leaves 4-5
• Brandy 4 tbsps
• Chaat masala for sprinkling
• Onion rings to serve
• Lemon wedges to serve

How to Make Chicken Tikka (Stepwise Photos)

Method

1. Preheat the oven at 180˚C. Grease a baking tray and set aside.
2. In a bowl, add ginger-garlic paste, Kashmiri red chilli powder, salt, lemon juice and mix well. Add the chicken pieces, mix well and marinate for 15 minutes.
3. Heat 1 tbsp. mustard oil in a non-stick pan, let it smoke and take it off the heat. Allow to cool and set aside.
4. In another bowl, take hung yogurt, Kashmiri red chilli paste, roasted gram flour, carom seeds, garam masala powder, black salt, smoked mustard oil. Mix well.
5. Add the marinated Chicken Tikka pieces to the prepared mixture and mix well. Marinate for 30 minutes.
6. Place the Chicken Tikka pieces on the greased baking tray and bake for 15 minutes.
7. Heat a sizzler plate, place it on the wooden base, place the cabbage leaves on it, and arrange the cooked Chicken Tikka pieces.
8. Heat brandy in a steel ladle till it starts to ignite and pour it over the Chicken Tikkas.
9. Sprinkle chaat masala and serve immediately with onion rings and lemon wedges.

Additional Tips and Tricks

1. Serving Suggestion : While the mint chutney and lemon wedges often accompany this delicious preparation, some Indian breads pair wonderfully too..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps