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

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

Features:
  • Heat 1/5
  • Heat 3/5
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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