Chicken Tikka
The word tikka is a Turkic word and means "bits" or "pieces"

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Chicken Tikka

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Ingredients

Adjust Servings:
750ml Yoghurt (Plain) Use low fat - Exact quantity not important
2 tbsp Tomato (Paste)
3 tbsp Tandoori Paste (Pataks)
3 tbsp Tikka Paste (Pataks)
3 tbsp Kashmiri Paste (Pataks)
1.5 tsp Ginger (Grated)
1.5 tsp Garlic (Grated)
1 tbsp Mix Powder / Curry Powder
1 tbsp Fenugreek Leaves (Kasoori Methi)
1.5 tsp Garam Masala (Powder)
1.5 tsp Tandoori Masala Powder
1.5 tsp Mint Sauce
1 Lemon juice only
Colouring (Red) Beetroot Powder or Food Colour Powder
10 Chicken Breasts cut in chunks Meat, Vegetables, Paneer or Tofu

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

Features:
  • Heat 1/5
Cuisine:

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.

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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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