Chicken Tikka 


Serves 6 

  • 500 gm boneless chicken - cut into 1½” pieces 
  • some chaat masala and lemon juice to sprinkle 
1st MARINADE 

  • 2 tbsp vinegar or lemon juice, 1½ tsp degi mirch, ½ tsp black pepper 
  • ½ tsp salt, 2 tsp ginger-garlic paste
 2nd MARINADE

  • ¾ cup yogurt (dahi) - hang in a muslin cloth for 1-2 hours 
  • 2 tbsp thick malai or cream, 2 tbsp cornflour, 2 tsp ginger-garlic paste 
  • 1 tbsp tandoori masala, 1 tbsp dry fenugreek leaves (kasoori methi)
  •  ¼ tsp black salt, ½ tsp chat masala, ½ tsp garam masala powder
  •  ½ tsp red chilli powder, 1 tsp salt, or to taste 
  • 2-3 drops of red colour, 2 tsp oil 
BASTING 

  • 2 tbsp melted butter 
  1. Wash the chicken pieces. Cut chicken into 1½” pieces. Pat dry on a towel. 
  2. Marinate the pieces in the 1st marinade for ½ hour.
  3.  Transfer the hung yogurt to a flat bowl. Beat till smooth. Add all ingredients of 2nd marinade to yogurt. Beat well to get a smooth marinade. 
  4. Remove the chicken pieces from the 1st marinade. Add to the 2nd marinade. Keep aside in the fridge for at least 3-4 hours or for overnight to allow it to absorb the flavorings of the marinade. 
  5. Heat an electric oven at 160°C or a gas tandoor on gas on a moderate flame. Cover the wire rack or grill rack with aluminum foil. Grease foil with oil, so that the pieces do not stick to it after getting cooked. Place the well-coated chicken pieces on it. If you like you can add some onions and capsicum to the second marinade and skewer the chicken and vegetables on bamboo or metal skewers. 
  6. Roast for 20 minutes till the coating turns a little dry. Baste with melted butter. Roast again for 5 minutes. If the tikkas are cooked and are still not brownish, you can put them under a grill for 2-3 minutes to acquire a tandoori look. Remove from the oven. Sprinkle some chaat masala and lemon juice. Serve hot.

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