Chicken Tikka (Spicy Version)
The word tikka is a Turkic word and means "bits" or "pieces"

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Chicken Tikka (Spicy Version)

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Ingredients

Adjust Servings:
500ml Yoghurt (Plain)
2 tablespoons Tomato (Paste)
3 tablespoons Tandoori Paste (Pataks)
3 tablespoons Tikka Paste (Pataks)
3 tablespoons Kashmiri Paste (Pataks)
1.5 teaspoons Ginger (Grated)
1.5 teaspoons Garlic (Grated)
1 tablespoon Mix Powder / Curry Powder
1 tablespoon Fenugreek Leaves (Kasoori Methi)
1.5 teaspoons Garam Masala (Powder)
1.5 teaspoons Tandoori Masala Powder
1.5 teaspoons Mint Sauce
1 Lemon juice only
1/2 teaspoon Colouring (Red) Beetroot Powder or Food Colour Powder
as required Meat - Chicken / Lamb

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Traditionally small pieces of boneless chicken baked using skewers after marinating in Indian spices and yogurt

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Ingredients

Directions

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Making chicken tikka is easy. Just cut up the chicken, coat with the spice and yoghurt mix then refrigerate for a few hours (ideally 24) before grilling. The same Tikka Mix can also be stored in 4 tbsp amounts to make my Tikka Masala dish Separate this before you marinate any raw meat in the masala.

Traditionally made using Indian spices and yogurt, this Tikka recipe is both tasty and easy to make.
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Steps

1
Done

Cut the chicken breast into large chunks and set aside

2
Done

Combine the yoghurt and all spices into a bowl and mix well

3
Done

Add the chicken chunks to the mixture and allow to marinate for at least 6 hours (ideally 24)

4
Done

Start your oven heating up, ideally to around 250 degrees.

Place onto skewers (soak wooden ones in water for 30 mins before using) and place across a tin to hold the skewers off of the base

5
Done

Place the chicken into the oven for 15 minutes before removing and allowing to cool. To get the blackened scorch marks place under the grill for the last 5 minutes

Check the largest piece to ensure it is cooked thoroughly then refrigerate as soon as possible.

Will last 2-3 days in the refrigerator or seal in freezer bags for use at a later date.

thecurrykid

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