A delicious non-veg starter is incomplete without Chicken Tikka. Chicken tikka originated in the Indian subcontinent and it is very popular in India, Pakistan, and Bangladesh.
It is basically made up of small boneless pieces firstly marinated and then baked in a tandoor, oven, or on a barbeque. The bright red tempting colour comes from Kashmiri red chili which is not spicy but gives a beautiful colour to the marination.
What if you want to make it at home with the same smoky taste?
Don’t worry! Here I am going to share a quick homemade chicken tikka recipe with the same smoky taste.
Preparation time 15 min
Cooking time 30 min
Ingredients for Chicken Tikka
- Chicken breasts or boneless pieces- 500 gm
- Cooking oil- 3-4 tbsp
- Ginger garlic paste- 1 tbsp
- Kashmiri chili powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Black pepper powder- 1/2 tsp
- Coriander powder- 1tsp
- Garam masala( whole spices powder)- 1 tsp
- Cumin powder- 1 tsp
- Curd( plain yogurt)- 4 tbsp
- Salt to taste
- Lemon juice- 1 tsp or juice of a half lemon
- Cooking oil/olive oil- 2 tsp
- Charcoal- 1 piece
1. For marination use kashmiri red chilli only for restaurant like colour
2. If you like tandoori ( smoky) flavour use charcoal.
Let’s start Chiken tikka recipe-
Take 500 gm of boneless chicken cubes or if you have chicken breasts cut them into small pieces as I did.
For tandoori or roasted chicken tikka pat dry the chicken. Add salt, coriander powder, turmeric powder, cumin powder, Kashmiri red chili powder, ginger-garlic paste, lemon juice, oil, curd and mix it well.
For smoky or tandoori flavour flavour in chicken tikka, burn charcoal on a gas flame. Place burnt charcoal on a foil and put it in the bowel of chicken marination. Cover it and leave it for 30 minutes.
If you want to buy charcoal click below-VIEW ON AMAZON
Heat a pan on a high heat add cooking oil in pan and grill the chicken tikka till it is done or cooked completely on medium to high flame.
Serve it hot with onion rings and green coriander- mint chutney or tomato sauce.
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