CHICKEN TIKKA
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today, I am sharing a Chicken Tikka Restaurant-Style Recipe. Generally, we eat this recipe in a restaurant. I have made the recipe on the gas stove at home. For this recipe, you do not need any electric oven or tandoor. However, the taste and looks are similar to the restaurant-standard. I have served the chicken tikka with a green sauce (chutney).
SERVING: 4 servings
COOKING TIME: 20min (approx.)
CALORIES COUNTS: Calories (approx.) / 200g
INGREDIENTS:
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today, I am sharing a Chicken Tikka Restaurant-Style Recipe. Generally, we eat this recipe in a restaurant. I have made the recipe on the gas stove at home. For this recipe, you do not need any electric oven or tandoor. However, the taste and looks are similar to the restaurant-standard. I have served the chicken tikka with a green sauce (chutney).
SERVING: 4 servings
COOKING TIME: 20min (approx.)
CALORIES COUNTS: Calories (approx.) / 200g
INGREDIENTS:
- lemon- 1pc
- onion- 230g
- yoghurt- 60g
- white oil- 30ml
- mustard oil- 60ml
- cumin powder- 1tsp
- capsicum (red)- 80g
- capsicum (green)- 80g
- capsicum (yellow)- 70g
- turmeric powder- 1tsp
- coriander powder- 1tsp
- red chilli powder- 2Tbsp
- ginger & garlic paste- 2tsp
- salt- 1tsp & ½ tsp (to taste)
- garam masala powder- 1tsp
- bamboo sticks (satay sticks)- 8pcs
- boneless chicken (breast piece)- 490g
- roasted chickpeas flour (sattu)- 1Tbsp
- tandoori masala powder (readymade)- 1tsp
green chutney ingredients:
- ginger- 5g
- yoghurt- 140g
- garlic- 2cloves
- green chilli- 2pcs
- cumin seeds- 1tsp
- fresh mint leaves- 25g
- fresh coriander leaves- 50g
DIRECTIONS:
At first, cut three colours (red, green & yellow) capsicum (80g approx. each or 40% of a big size capsicum) in squarish shape (1”), but not compulsory. Remove the seeds from the capsicums. You are free to use only one colour of capsicum. Cut medium size onions (230g) into quarter and use only few outer layers of the onions. Keep it aside.
Take boneless chicken (490g), cut into small pieces around (30g each). You can free to use chicken thigh pieces, but breast pieces have less fat, which is healthy.
We need to do first marination so in a bowl take the chicken pieces, salt (1tsp or to taste), ginger and garlic paste (2tsp), lemon juice (1pc), mix it properly with hand and set it aside to marinate for 30min.
After 30min, we need to do second marination. Take another bowl, add mustard oil (60ml), red chilli powder (2tsp), turmeric powder (1tsp), coriander powder (1tsp), cumin powder (1tsp), garam masala powder (1tsp), salt (½tsp or to taste), readymade tandoori masala (1tsp), yoghurt (60g) and roasted chickpeas flour or sattu (1Tbsp), mix all together with the hand properly. After proper mixing of the marinate masala, add chicken pieces into the masala mix nicely and take out from the masala and keep it aside. In the remaining masala, add the vegetables and mix with the masala. Set aside to marinate for at least 1hr. However, overnight marination will be better.
In the meantime, you can use the time to make a green sauce (chutney). Take ginger (5g), garlic (2cloves), green chilli (2pcs), fresh coriander leaves (50g) and fresh mint leaves (25g), if required cut roughly into small pieces. Put all the vegetables into a blender jar, add salt (1tsp or to taste), cumin seeds (1tsp), yoghurt (60ml) and make a paste. Add additional yoghurt (80ml) in the green chutney paste, stir with a spoon and keep in a refrigerator to cool.
Soak bamboo sticks (satay sticks) in water for 30-45min.
After an hour, set the vegetables and chicken pieces on each bamboo sticks; leave 2” gap (approx.) at the bottom and 1” on the top of the stick. Take a pan, add white oil (30g once or can be used 15g twice) and heat the pan. Put the sticks on hot pan and cook around 8min. Intermittently, you can brush the leftover marinate masala to all the side once. In the midway, you can brush with melted butter to all the sides. Make sure, the chicken pieces are fully cooked, but avoid any burning. Subsequently, cook similarly the remaining batches. The chicken tikka is ready to serve, but as we are making like the restaurant-standard so need to give smoky flavour.
Hold the sticks over the gas flame for around 10-15sec. Intermittently, you can brush the melted butter to all the sides. Due to adding of melted butter, the gas flame may expand so be careful of your hands and the surroundings. You have to do the similar process with all the sticks.
Finally, the Chicken Tikka is ready to serve. It can be served with the green chutney, which we made earlier or with lemon and onion slices.
TIP:
Roasted chickpeas flour (sattu) helps to bind the masala with the chicken while cooking.
At first, cut three colours (red, green & yellow) capsicum (80g approx. each or 40% of a big size capsicum) in squarish shape (1”), but not compulsory. Remove the seeds from the capsicums. You are free to use only one colour of capsicum. Cut medium size onions (230g) into quarter and use only few outer layers of the onions. Keep it aside.
Take boneless chicken (490g), cut into small pieces around (30g each). You can free to use chicken thigh pieces, but breast pieces have less fat, which is healthy.
We need to do first marination so in a bowl take the chicken pieces, salt (1tsp or to taste), ginger and garlic paste (2tsp), lemon juice (1pc), mix it properly with hand and set it aside to marinate for 30min.
After 30min, we need to do second marination. Take another bowl, add mustard oil (60ml), red chilli powder (2tsp), turmeric powder (1tsp), coriander powder (1tsp), cumin powder (1tsp), garam masala powder (1tsp), salt (½tsp or to taste), readymade tandoori masala (1tsp), yoghurt (60g) and roasted chickpeas flour or sattu (1Tbsp), mix all together with the hand properly. After proper mixing of the marinate masala, add chicken pieces into the masala mix nicely and take out from the masala and keep it aside. In the remaining masala, add the vegetables and mix with the masala. Set aside to marinate for at least 1hr. However, overnight marination will be better.
In the meantime, you can use the time to make a green sauce (chutney). Take ginger (5g), garlic (2cloves), green chilli (2pcs), fresh coriander leaves (50g) and fresh mint leaves (25g), if required cut roughly into small pieces. Put all the vegetables into a blender jar, add salt (1tsp or to taste), cumin seeds (1tsp), yoghurt (60ml) and make a paste. Add additional yoghurt (80ml) in the green chutney paste, stir with a spoon and keep in a refrigerator to cool.
Soak bamboo sticks (satay sticks) in water for 30-45min.
After an hour, set the vegetables and chicken pieces on each bamboo sticks; leave 2” gap (approx.) at the bottom and 1” on the top of the stick. Take a pan, add white oil (30g once or can be used 15g twice) and heat the pan. Put the sticks on hot pan and cook around 8min. Intermittently, you can brush the leftover marinate masala to all the side once. In the midway, you can brush with melted butter to all the sides. Make sure, the chicken pieces are fully cooked, but avoid any burning. Subsequently, cook similarly the remaining batches. The chicken tikka is ready to serve, but as we are making like the restaurant-standard so need to give smoky flavour.
Hold the sticks over the gas flame for around 10-15sec. Intermittently, you can brush the melted butter to all the sides. Due to adding of melted butter, the gas flame may expand so be careful of your hands and the surroundings. You have to do the similar process with all the sticks.
Finally, the Chicken Tikka is ready to serve. It can be served with the green chutney, which we made earlier or with lemon and onion slices.
TIP:
Roasted chickpeas flour (sattu) helps to bind the masala with the chicken while cooking.
