11/02/2021
Enjoy Chicken tikka or is a chicken dish originating in South Asia where it remains popular in India and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers in a clay oven called a tandoor after marinating in spices and yogurt—essentially a boneless version of Tandoori Chicken.
Ingredients
280 grams Chicken breast
1½ Tablespoons fresh chopped Coriander leafs
1 small Lemon
1 Teaspoon Ginger Garlic Paste
1½ Teaspoons Turmeric Powder
1 Teaspoon Chilli Powder
1 Tablespoon Kitchen King
1 Teaspoon Garam Masala
1½ Teaspoon Chaat Masala
1 Tablespoon Tandoori Masala
a small dash of White Vinegar
1 Tablespoon Oil
pinch salt
pinch Pepper
red/orange Food Coloring
4 Tablespoons Yogurt
Butter
a few cloves chopped Garlic
Rinse and pat dry your clean chicken breasts and cut into approx 1½ inch thick cubes. Keep aside. In a mixing bowl combine all the above-mentioned ingredients starting with the fresh Coriander leaves and ending with the yogurt. Mix it to smooth marination. Place your chicken into the marination and massage it with your hands into the chicken. Keep resting aside minimum for 2 hours. After 2 hours and just before cooking preheat your oven to 220 Celsius or you can do it in tandoor also. In a bowl add some butter and chopped Garlic and heat up and melt the butter. The garlic flavors will infuse into the melted butter. Keep aside.
Grab your, metal or wooden skewers and wet them before you start adding your marinated chicken cubes. Add all the chicken cubes on the skewers, about 6 cubes on each skewer.
Place them into the preheated very hot oven or tandoor and cook them first for 5 minutes, then turn the skewers and bake for another 5 minutes or until you can see that they are getting dry in the oven. Take them out and brush them with a good load of melted butter garlic on all sides. Place them back into the oven and cook for another 5 minutes and then turn the tikkas again and allow them to cook for another 5 minutes. If they are getting too dry at this point, take out again and repeat your butter brushing and place them again back into the oven /tandoor for another last 5 minutes.
All together it takes about 20-25 minutes to bake the tikkas and if the color turns a bit blackish at some parts that are when they are ready. Nurture your meat with garlic butter to keep them moist inside. A tandoor cook uses a tandoor oven which is way hotter, so the chicken is kept for about 15 minutes in the oven, but in a home oven you'll need at least 20 minutes to get it right since the heat and environment are different.
