Chicken Tikka kebab | Tandoori Chicken Tikka recipe
Its origins can be traced back to the Mughal era in Indian sub-continent. The Mughals were known for their culinary expertise, and they introduced the concept of tandoor cooking to India. Tandoors are traditional clay ovens that impart a unique flavor and texture to dishes.
Chicken Tikka Kebab is a popular and delicious Indian dish made from marinated pieces of boneless chicken that are skewered and grilled or roasted to perfection. It's known for its tender, succulent texture and a burst of bold flavors from a marinade of yogurt and a blend of aromatic spices. Boneless chunks of chicken marinated in a spiced yoghurt based marination and cooked traditionally in a charcoal fire till crisp, succulent and tender is called chicken tikka kebab. These juicy tikka kebabs are best to serve with cilantro mint chutney.
Chicken tikka kebab recipe video
Steps to make the recipe
- Cut the chicken into small size pieces. Small size pieces get cooked quickly.
- Don't forget to use lemon juice as it can make the chicken more tender and juicy.
- The secret to a perfect Chicken Tikka Kebab lies in the marinade. Use Greek yogurt for its creaminess and thickness. The yogurt not only flavors the chicken but also tenderizes it.\
- Soak the wooden skewers before threading the chicken. This prevents them from catching fire on the grill
- Don't rush the marinating process. Let the chicken soak in the marinade for at least two hours, or even overnight. This allows the flavors to penetrate deeply, ensuring maximum taste.
- Don't over cook the kebab otherwise they will become dry.
- If possible use overnight hung curd to make the masala paste.
Chicken tikka kebab recipe
- 250 gm boneless skinless chicken
- 5 tablespoon thick yoghurt
- 2 teaspoon ginger garlic paste
- 2 teaspoon lemon juice
- 1 tablespoon red chilly paste
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon chat masala
- 4 tablespoon cooking oil
- Salt as per taste
- Chopped coriander leaves for garnish
- Butter for brushing
- Wash and trim the chicken and cut them into small bite size cubes.
- Then add one teaspoon ginger garlic paste, lemon juice, cooking oil and salt as per taste. You can even add one teaspoon red chilli powder. Cover and keep aside to marinate for ten to fifteen minutes.
- In a mixing bowl, take the yoghurt and add one teaspoon ginger garlic paste, one tablespoon red chilly paste, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon garam masala powder, half teaspoon chat masala, 1 teaspoon lemon juice and salt.
- Next pour 3 to 4 tablespoon cooking oil or mustard oil and mix everything nicely to make a thick masala paste.
- Now mix the first marinated chicken pieces with this masala paste evenly from all sides. Cover and keep marinated for 2 to 3 hours or overnight for best result.
- After the marination period is over thread them in shewer or wooden sticks and bake in oven or roast in tandoor or bbq.
- You can even cook them on pan, tawa or air fryer.
- While cooking brush some butter at a regular intervals.
- When the chicken become tender and crisp remove and serve hot by topping with some chat masala and squeezing lemon juice.
- Calorie : 291
- Fats : 12g
- Protein : 33g
- Carbohydrate : 11g
- It is important to marinate the chicken for atleast 2 to 3 hours. Overnight marination yields best result.
- While cooking them in BBQ or tandoor, use a kitchen towel to handle the shewers.