Make Chicken Tikka (Indian Barbecued Chicken)
Creating a chicken dish can be easy, but all too often, it tastes bland. Rather than preparing chicken with barbecue sauce on it or a standard herb mix, try something a little different from what you usually make. This is wikiHow to make chicken tikka, or Indian barbecued chicken.
Generally in India, Chicken Tikka means it should be cooked in a traditional way of cooking using an Ovalclay Tandoor. Then It gives the Chicken Tikka the perfect taste and smoky flavours.
You can make different types of Chicken Tikka using different ingredients in the marination. Like using fresh cream and cheese, you can make a Chicken Malai Tikka. And using Cilantro,Mint and spinach leaves, you can make a Hariyali Chicken Tikka (green Chicken Tikka).
Steps
- Thaw the chicken, if frozen. Take the boneless chicken pieces or strips and cut them into pieces. Make each piece about {{safesubst:#invoke:convert|convert}} long and wide. You do not need to be very precise - just make sure they are the right size to fit on a skewer.
- Add a scoop of plain (preferably refrigerated) yogurt into a bowl. For the best result, take overnight hung Curd or yogurt.The quantity of yogurt should be just enough to cover all the chicken pieces.
- Sprinkle a teaspoon of turmeric powder and red chili powder on top of the yogurt. Finally, add a teaspoon of ginger-garlic paste, salt as per taste,1/2 teaspoon of Cumin powder,1/2 teaspoon of Garam masala and Lemon juice on the top.
- Stir the entire mixture in the bowl with a spoon or fork for 5 minutes and drop in the chicken pieces one at a time with one hand, stirring the mixture in the bowl with your other hand using the fork or spoon.
- Cover the bowl with cling foil and let it stand in the fridge for about 30 minutes (but you can leave it in overnight, if you have the time). This allows the chicken to absorb more flavor.
- Preheat your oven to about 450 degrees when you are ready. Line a pan with aluminum foil and keep it aside.
- Bake the chicken for about 10 to 15 minutes. You will notice that fat drips out of the chicken into the pan.
- Carefully remove the pan from the oven and carefully remove the chicken pieces off of the skewers and into a serving dish. If you plan to consume it in stages, leave the rest back in the oven to keep it warm (but ensure you switch off the oven first).
- Serve hot with green chutney or mango chutney or eat as is.
Tips
- A Charcoal grill enhances taste.
- You may garnish the finished tikka with some coriander leaves.
- Use kitchen scissors instead of a knife to cut chicken up.
- If the tikka turns out to be spicier/hotter than your taste, squeeze a lemon quarter over it to reduce the spice effect.
- To make a cooler tikka (called Malai Chicken Tikka), in the marinating mixture, use heavy cream instead of red chili and marinate a little longer. This will make the chicken soft and tender and the absence of chili reduces the spice.
- Go easy on the chili if you are not used to hot spices.
- One teaspoon of yogurt per chicken piece+3 additional spoons is a good equation when you're preparing the chicken.
Warnings
- When adding or removing the pan from the oven, remember it can be very hot. Use an oven mitt.
- Take great care when using the oven. Remember it can be very hot and can burn you.
Things You'll Need
- Boneless and skinless chicken pieces or strips - about 1 pound for 3 person servings
- A knife to cut the chicken with
- A mixing bowl and a spoon or fork
- Plain yogurt (refrigerated)
- A teaspoon of turmeric powder
- Red Chili powder (to your taste)
- A teaspoon of ginger-garlic paste
- Salt as per taste
- Cumin powder
- Garam masala
- Cling foil and aluminum foil roll
- Baking pan and skewers (even bamboo will do)
- Green or mango chutney
- Coriander Leaves (optional)
- Lemon quarters (optional)
