Look look what I have cooked for tonight's dinner. The most popular North Indian cuisine is "Chicken Tikka", and when you grill, believe me, the taste has reached the next level, aromatic, spicy, nutty, which has greatly enhanced the taste. It must be double marinated. So that the flavor of the spices soaked the chicken well.
Chunks of chicken marinated in yoghurt with special spices and perfectly grilled on skewers. Simply the word “tikka” means bits, pieces, or chunks. A fantastic way to pack chicken with flavor. Traditionally, the dish is prepared from small pieces of marinated chicken, threaded on skewers and grilled.
Only a chicken lover knows what it looks like. I'm not a fan of chicken because I'm eggetarian. So, my loving husband helped me cook chicken. As I instructed, he cooked. He loves chicken. Tell me who in your family are only eggetarian. Now write me in the comment, how it turns out to be?
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So, let's move on to the recipe without delay.
Yield – 2 servings
Timing – 30 minutes
Prep time – 2 hours 30 minutes
Total- 3 hours
First marination Ingredients:
Boneless Chicken- 730 gm
Salt to taste
Red chili powder- 2 tbsp
Ginger garlic paste- 2 tsp
Vinegar or lemon juice- 1 tbsp
Second marination Ingredients:
Greek Yogurt- 3 tbsp
Salt to taste
Mustard oil- 3-4 tbsp
Chickpeas flour- 2 tsp
Red chili powder- ½ tsp
Kashmiri chili powder- 1 tsp
Garlic powder- ¼ tsp + ½ tsp
Black salt- ¼ tsp
Ginger powder- ½ tsp
Cumin powder- ½ tsp, roasted
Kasoori methi- 1 tsp
Garam masala- ½ tsp
Lemon juice- 1 tsp
A pinch of orange food coloring
Method-
First cut the boneless chicken into the desired sizes. And put in a mixing bowl, add chicken. Now, add red chili powder, salt, vinegar, and ginger-garlic paste. Mix well. Then, the first marination is ready. Just cover with plastic wrap. Leave it in the refrigerator for 2 hours.
In a meantime, prepare the second marination.
Heat a pan, add mustard oil. Cook the mustard oil until smoke. Then add chickpeas flour, stir well for 1 minute. Add ¼ tsp of garlic powder, red chili powder, kashmiri chili powder, mix well. Cook this mixture until chickpeas smell roasted.
Place a large mixing bowl. Add yogurt, salt to taste, ½ tsp of garlic powder, black salt, ginger powder, roasted cumin powder, kasoori methi, garam masala, lemon juice and a pinch of edible orange coloring. Mix well until all ingredients combine. Then, take out the first marination chicken from the fridge and add to the second marination, again mix it. Cover with plastic wrap and marinate for at least 30 minutes in refrigerator.
Prepare a deep baking tray and line in with aluminium foil, (if you want to grill it on a fire pan, you can do it and flip in over). Here I grilled it in the oven. Prepare the oven to 210℃ for at least 10 minutes.
So, after 30 minutes, skewer the chicken pieces. Place them on the prepared tray, spacing them apart and put in a preheated oven. Grill for 25-30 minutes at 210℃. While the chicken is grilled in oven, cook until the sides are slightly charred. Also flip the chicken over on each side to cook evenly.
Lastly, when the chicken is well-cooked / grilled. Take them out of the oven. Brush them with butter or olive oil. Serve hot with salads or mint chutney.
Note- 1. If you don't like chili, just do not add chilies.
2. And if you use mustard oil in cooking, don't forget to heat it
properly, otherwise the pungent smell of mustard will not taste
good.
3. In case you don’t find mustard oil instead of that it can be used
any oil. Yogurt and oil help to tenderize the chicken pieces and
prevent them from drying out when the heat is high in the grill.
4. Instead of garlic and ginger powder you can use fresh and
chopped.Storage- Place it in a covered container and refrigerate for 2-3 days.
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