Chicken Tikka or Murgh Tikka is one of those dishes which is very popular all over India. Chicken Tikka is moist, flavorful, colorful and delectable appetizer originated from Northern India. Traditionally chicken tikka is prepared in the tandoor until it is soft and tender, I bet the taste is scrumptious and you will not stop with just one bite. These chicken chunks can also be grilled, pan fried on stove top or baked in the oven. This is a wonderful appetizer and usually complemented with coriander mint chutney, sliced onions & lemon wedges.
The chicken cubes are marinated with blend of spices which is the key to this wonderful dish. Minimum marinating time is 4 hours but trust me marinating overnight enhances the taste and flavor as the spices are well absorbed into the chicken cubes. I prepared chicken tikka in both ways marinating overnight and marinating just for 4 hours, we obviously loved the longer marinated Chicken Tikka
, was fragrant and was bursting with flavors. So, you can plan ahead and do the required preparation in advance.
Off to the recipe,
Chicken Tikka | Murgh Tikka
Boneless Chicken – 600 gms
Ginger Garlic Paste – 1 tsp
Salt to Taste
Kashmiri Chilli Powder – 1 tsp
Lemon Juice – 1 tsp
Oil – 2 tsp
Besan – 2.5 tbsp
Ajwain/Carom Seeds – 1/2 tsp, crushed
Thick Yoghurt – 4 tbsp
Ginger Garlic Paste – 1 tbsp
Turmeric Powder – 1 pinch
Chilli Powder – 3/4 tbsp
Freshly Ground Pepper Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Kasuri Methi/Dried Fenugreek Leaves – 1 large pinch, optional
Red/Orange Food Color
Chaat Masala – to drizzle while serving
Cube the chicken breast into 1 inch cubes. Wash and drain out excess water.
In bowl, add all the first marinade ingredients along with chicken and mix until well combined. Let this rest for 1 hour.
Heat oil in a pan, add the carom seeds (crush them with your palm before adding). While on low heat, add besan/gram flour and stir continuously using a wooden ladle. Roast until you get a nice aroma. Remove from heat and keep aside.
In another mixing bowl, whisk the yoghurt. To this add ginger garlic paste, kasoori methi, turmeric powder, pepper powder, garam masala, chilli powder, salt and food color (if adding). Add the roasted besan and whisk until everything is well combined without any lumps.
Add the chicken marinade to this mixture and mix well. Ensure that every chicken cube is well coated with the marinade. Let this rest in the refrigerator for minimum 4 hours or overnight.
Remove the chicken marinade from the refrigerator the following day or after 4 hours and keep aside until it reaches room temperature.
Take the skewers and skew the cubed & marinated chicken in the sticks. If you are using bamboo skewers, soak the sticks for 10-15 minutes in water to avoid burning.
Pre heat oven to 180 degree C. Place the skewers on a lightly greased tray. Bake for 10-15 minutes or until they are done. Generously brush some ghee or oil during the baking time and turn them over at least twice. If you need the charred look, you can show them on direct flame for few seconds.
On Stove Top:
Heat an iron griddle, grease little oil and put the skewered chicken on the griddle. Cook them covered for 5-8 minutes on medium flame. Turn them over in between and brush some ghee/oil and cook all sides for 4-5 minutes or until the chicken is soft and cooked. If you want the charred look and smoky flavor in the chicken, show the skewers on direct flame for few seconds.
Transfer the tikkas on to a serving plate and drizzle lemon juice and chaat masala.
Serve hot with sliced onions and with Coriander Mint Chutney.
The oven setting s may vary depending upon the oven you use. So check in between if the chicken is cooked & tender. Ensure that you don’t over cook the chicken else it will be rubbery.
If you are using bamboo skewers, don’t forget to soak them in water for 10-15 minutes so that the sticks don’t get burnt while cooking.