Chicken tikka

l Chicken tikka

Serves: 05

Preparation Time: 50 minutes (+ minimum 4 hours marination)

Level: Easy

Chicken tikka

[see notes for other cooking options w/o oven]

Ingredients

• Chicken breast - 2 no.
• Curd - 1 cup
• Salt - to taste
• Ginger-garlic paste - 2 tablespoon
• Red chillies - 4 no.
• Coriander seed - 4 teaspoon
• Garam masala powder - 2 teaspoon
• Fennel - 1 teaspoon
• Cumin - 1 teaspoon
• Black pepper corns - 1 teaspoon
• Black cardamon - 1 no.
• Green cardamon - 3 no.
• Clove - 3 no.
• Refined oil - 1 table spoon
• Lemon juice - 4 drops
• Butter - 1 tablespoon

Preparation

• Put curd in a muslin cloth and hand them for 1 hour to get rid of excess whey water
• Dry roast (without oil) all the spices
• Blend (grind) all ingredients (expect chicken and butter) in a food blender
• Cut chicken breasts into small sized cubes
• Marinate chicken for minimum 4 hours (keep in fridge)

Cooking

• Preheat the oven to 200ºC, 
• Cook chicken in oven for 25 - 30 minutes/ until tender
• Top with butter and serve with onion rings and lemon wedges

Notes

In case if you don't have an oven,

• Squeeze of the dripping marination from chicken pieces & cook the marinated chicken in tawa with less oil, turning frequently
• Using thin cuts of chicken and/or overnight marination shall quicken the cooking time

If using regular microwave,

• Microwave at high for 10 minutes, turn and then for another 15 - 20 minutes (remove 1 minute after it beeps; don't over cook in MW, which may make the chicken rubbery)

Optional step: 

• Once chicken is tender pierce in a skewer (or knife) and expose it to direct flame until it slightly black; this will give a typical burnt flavor of chicken tikka