Chicken Tikka Recipe - How To Make Chicken Tikka Kebab At Home - Chicken Starter Recipe | Get Curried

Learn how to make Chicken Tikka, a much-craved chicken starter, at home.

Nobody can deny the fact that for non-vegetarians, one of the most craved chicken starters is chicken tikka. Chicken tikka means bits, pieces or chunks. The chicken chunks are marinated in various spices and then grilled in skewers. Check out chef Shantanu Gupte's version of chicken tikka.

Chicken Tikka Ingredients:

For marinade:
yogurt
1 tbsp red chilli paste
1 tsp coriander powder
1 tsp garam masala
1 tsp turmeric
1 tsp sugar
1 tsp chilli powder
freshly ground ginger garlic paste
salt to taste
mustard paste
plain oil
kasuri methi

For tikka:
chicken leg (chopped in the size of tikka)
onion
capsicum
tomatoes
finely chopped mint
lemon juice

Method:

For marination:
- Strain the yogurt using a cloth to get rid of the excess moisture.
- Squeeze out the moisture and add the yogurt in the bowl.
- Add the red chilli paste, coriander powder, garam masala, turmeric powder, sugar, chilli powder, freshly ground ginger garlic paste, salt to taste, mustard paste and plain oil and whisk everything together.
- Add bits of kasuri methi to the marinade.
- Add the finely chopped mint leaves and lemon juice to the marinade.

To make chicken tikka:
- Cut the chicken legs and the veggies in almost the same size.
The veggies include onion, capsicum and tomato.
- Add the chicken pieces to the marinade and let it marinate for at least three hours.
- Take the baking tray and drizzle some oil over it and brush the oil.
- Take a satay skewer and string the veggies and chicken tikka onto it alternatively and then place them on the baking tray.
- Put the baking tray in the pre-heated oven at around 260 degrees Celsius. Set the temperature of your oven at the highest possible temperature and let the tikkas bake.
- Serve the chicken tikka with a string of coriander leaves, some veggies and lemon.
- The yummy chicken tikka is ready to be served.

Host: Shantanu Gupte
Copyrights: REPL

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