Chicken Tikka
- 35 min
- medium
- Serves 5
Punjabi chicken tikka: boneless thighs in hung curd and mustard oil, charcoal-smoked and charred. Medium-spicy, serves 5, 35 minutes plus marinating, video.
Good for: Party, Rainy Day
Ingredients
Chicken Thigh & Leg Boneless500 grams
Mustard Oil1 tbsp
Ginger Garlic Paste1 tbsp
Lemon Juice1 tbsp
Salt1 tsp
Hung Curd1 cup
Turmeric Powder¼ tsp
Kashmiri Red Chilli Powder1 tsp
Garam Masala Powder½ tsp
Cumin Powder½ tsp
Coriander Powder½ tsp
Chaat Masala Powder1 tsp
Oil2 tbsp
Red Chilli Powder1 tsp
Nutmeg, Grated1 pinch
Kasuri Methi½ tsp
Tomato, Diced½ cup
Green Capsicum, Diced½ cup
Onion, Diced½ cup
Charcoal, Hot1
Ghee1 tsp
Butter, Melted2 tbsp
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 5 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 5 people |
|---|---|---|
| Energy | 333kcal | 1665kcal |
| Protein | 26g | 130g |
| Carbohydrate | 7.2g | 36g |
| Fat | 22g | 111g |
| Fibre | 1.4g | 7g |
| Sugar | 3.6g | 18g |
Cookd masalas for chicken thigh & leg boneless
Method
Add all the ingredients for the first marination with the chicken. Rest for 30 minutes.
Add all the spice powders for the 2nd marination into the hung curd.
To prepare the chilli oil, heat the oil in a small pan until it reaches its smoking point. Turn off the heat and immediately add the red chilli powder. Add this to the marinade immediately. Do not leave the chilli powder in the hot oil for too long, as it will burn.
Add all the remaining ingredients to the marination. Remove the excess moisture from the chicken and add it to the marination.
De-seed the tomatoes and dice them. Dice the capsicum and onion. Add them to the marinade and mix well.
Place a metal bowl in between the chicken pieces. Place hot charcoal and pour ghee on top. Cover immediately and let it rest for 3 minutes. Marinate in the refrigerator for at least 30 minutes.
Skewer the chicken pieces, alternating with the onion, tomato, and capsicum dice.
Heat and grease a grill pan or a Tawa. Grill the skewers on high heat for 30 seconds on each side or until it is lightly charred all over.
Reduce the flame to medium and cook for a further 12-14 minutes, flipping halfway through.
Remove them from the pan. Brush them with melted butter and sprinkle with chaat masala. Serve with mint chutney.
Before you start
- How long does Chicken Tikka take?
- 35 minutes from start to finish. That is 20 minutes of preparation and 15 minutes of cooking.
- How many people does Chicken Tikka serve?
- 5. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chicken Tikka vegetarian?
- No, it contains meat or fish.
- Is Chicken Tikka spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chicken Tikka?
- 500 grams Chicken Thigh & Leg Boneless, 1 cup Hung Curd, ½ cup Tomato, ½ cup Green Capsicum, 1 tbsp Lemon Juice, ½ cup Onion, and a few more listed on this page.
- Do I need a pressure cooker for Chicken Tikka?
- No, it is cooked in an open pot.
- How many calories are in Chicken Tikka?
- About 333 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
2 notes- B
Barbie BarbieJanuary 2024
how to make it in the microwave?
- C
A Cookd cookApril 2023
can we make this in oven ?
