I am not a fan of grilled chicken. But in recent years, I started loving chicken tikka and tandoori chicken. Also, it is being a better option than fried chicken. So I started to prepare it at home and also order them if we eat at restaurants. A week back, I happened to eat North Indian non-veg thali and chicken tikka from Foodlands restaurant, Al Khuwair, Muscat. It was value for money. I loved the taste. If you are in muscat try their north Indian non-veg thali and lunch combos. I am a fan of it.
Today I made chicken tikka at home in the oven. I made it for lunch along with Basmati rice and moong dal. You can try the same on the stovetop by grilling the chicken pieces in a tawa or grill pan.
I find it so easy to cook chicken tikka in the oven. You can also use this chicken tikka for making butter chicken masala .
Let’s see how to make it.
Preparation Time : 1 hr
Cooking Time : 40 mins
Serves : 3 – 4
INGREDIENTS REQUIRED
Thick yoghurt – 3 tbsp
Turmeric powder – 1/2 tsp
Kashmiri red chilli powder – 3 tsp
Ginger garlic paste – 1 tbsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Pepper powder – 1 tsp
Garam masala powder – 1 tsp
Salt to taste
Oil – 2 tsp
Chicken (boneless) – 500g ( cut into cubes)
Oil or butter for brushing
METHOD
1.In a mixing bowl add yoghurt, turmeric powder, Kashmiri red chilli powder, pepper powder, coriander powder, cumin powder, garam masala powder and salt to taste.
2.Add 2 tsp of oil and mix well with hand. Cut the chicken into cubes. Wash them well with water and drain the water completely from the chicken. Add the chicken into the mixing bowl and mix well. Check for salt and add if required. Allow it to marinate for an hour or overnight. Soak the bamboo sticks in water for 30 minutes. Then thread the chicken pieces with the bamboo stick. Preheat the oven to 180°c, Grease the rack with oil, then arrange the skewers in the rack and place them inside the oven. Allow it to cook for 20 minutes, then flip it to the other side, spread some oil over the pieces and cook for another 20 minutes.To brown the pieces place it in top rack for 5 minutes on both sides. After it’s cooked , take it out and spread some oil or butter on it.
Chicken tikka is ready.
Serve with mint chutney, sliced onions and lemon wedges.
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