Chicken Tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent made by baking chicken which has been marinated in spices and yoghurt.
Ingredients
- 675 gm skinless and boneless chicken breast diced into large or small cubes
- 1 tbsp mustard seed oil
- 50 ml milk
- 150 ml curd
- 2 tbs lemon juice
- 1 tbs tomato puree
- 2 tbs chopped fresh cilantro (coriander leaves)
- 4 large cloves of garlic, finely chopped
- 1-4 chopped fresh chillis
- 2 tsps paprika
- 2 tsps garam masala
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1 tsp salt (use rock salt for best results)
Procedure
- Add all of the ingredients except the chicken to a non-metallic mixing bowl and mix well.
- Add the chicken and mix until fully coated.
- Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
- The chicken now needs to be cooked. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5-8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.
- Serve with naan, with rice or use as a starter/side dish.
