Chicken Tikka

By Masterchef Sanjeev Kapoor

From Sirf 30 Minute

Prep: 8-10 hours

Cook: 15-20 minutes

Method: Moderate

Course: Starter

Type: Indian North Indian Mughlai

Key Ingredients:

Succulent pieces of chicken are marinated in masalas that are mixed in yogurt with mustard oil and that is the secret to a perfect Chicken Tikka.

Short History: An Indian preparation, the Chicken Tikka was developed during the Mughal era and is popular in India, Bangladesh, Pakistan and even the United Kingdom. It is a popular North Indian dish and is enjoyed by non-vegetarians and Indian food lovers. The Chicken Tikka owes its origin to the founder and first emperor of the Mughal dynasty, Babur. Reportedly, the emperor had a fear of choking on chicken bones. His Indian chefs then deboned the chicken before grilling in tandoor. Chicken Tikka possibly gets its name from the Turkish word ‘Tike’ and is also the inspiration behind, Paneer Tikka, Fish Tikka and Vegetable Tikka..

What is Chicken Tikka: In simple words, Chicken Tikka is boneless Tandoori Chicken. Succulent pieces of chicken are marinated in masalas that are mixed in yogurt with mustard oil and that is the secret to a perfect Chicken Tikka. The marinated pieces are skewered and grilled in coal-fired tandoors. Basting with butter at regular intervals gives it a rich and glossy finish..

Top ways to prepare: Chicken Tikka is best prepared in a charcoal-fired tandoor as this gives it the lovely smoky flavour. Also, the charring at the edges gives the Chicken Tikka a wonderful taste..

Cooking Tips: To get the perfect delicious Chicken Tikka is to marinate the chicken really well. You may also use boneless chicken breasts or thigh pieces as they are more succulent. Spices should be freshly ground or have a more recent manufacturing date. Spices should be freshly ground or have a more recent manufacturing date..

Serving Suggestion : While the mint chutney and lemon wedges often accompany this delicious preparation, some Indian breads pair wonderfully too..

Ingredients

Boneless chicken leg, cut into 1 inch pieces 400 grams
Ginger-garlic paste 1½ tbsps
Salt to taste
Kashmiri red chilli powder 1 tsp
Lemon juice 1 tbsp
Mustard oil 1 tbsp
Hung yogurt ¼ cup
Kashmiri red chilli paste 1 tbsp
Roasted gram flour 1 tbsp
Carom seeds ½ tsp
Garam masala powder ½ tsp
A pinch of black salt
Blanched cabbage leaves 4-5
Brandy 4 tbsps
Chaat masala for sprinkling
Onion rings to serve
Lemon wedges to serve

Methods

Preheat the oven at 180˚C. Grease a baking tray and set aside.
In a bowl, add ginger-garlic paste, Kashmiri red chilli powder, salt, lemon juice and mix well. Add the chicken pieces, mix well and marinate for 15 minutes.
Heat 1 tbsp. mustard oil in a non-stick pan, let it smoke and take it off the heat. Allow to cool and set aside.
In another bowl, take hung yogurt, Kashmiri red chilli paste, roasted gram flour, carom seeds, garam masala powder, black salt, smoked mustard oil. Mix well.
Add the marinated Chicken Tikka pieces to the prepared mixture and mix well. Marinate for 30 minutes.
Place the Chicken Tikka pieces on the greased baking tray and bake for 15 minutes.
Heat a sizzler plate, place it on the wooden base, place the cabbage leaves on it, and arrange the cooked Chicken Tikka pieces.
Heat brandy in a steel ladle till it starts to ignite and pour it over the Chicken Tikkas.
Sprinkle chaat masala and serve immediately with onion rings and lemon wedges.