Authentic Chicken Tikka Recipe - Taste Of India

According to wikipedia. Chicken tikka is a chicken dish originating in the Indian subcontinent during the Mughal era. The dish is popular in India, Bangladesh, Pakistan and the United Kingdom. chicken tikka is traditionally small pieces of boneless chicken taken from breast or thigh, baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka (Tike in Turkish, and Tikka in Azerbaijani) is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavor, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala. A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. The dish is also popular in Afghanistan, though the Afghan variant (like many other Perisan , Turkish and Arab dishes) is less spicy compared to the variants in the Indian subcontinent and uses beef and lamb in addition to chicken. Not to be confused with chicken tikka masala, which is a curry that uses pieces of chicken tikka.

Menu course 

Hors d'oeuvre | starter

 Ingredients

1. Chicken Breast | Thigh       1 kg   
2. mustard oil                         50 ml
3. Hang curd                           200 gm
4. kashmiri lal mirch              2 tbsp
5. Red chili powder                 1 tbsp
6. Turmeric powder                 1 tbsp
7. Ginger | garlic paste           1 tb | 1/2 tb
8. kashtoori methi                  2 tbsp 
9. cumin powder                     1 tbsp
10. coriander powder               2 tbsp
11. Garam masala                    1 tbsp
12. salt                                       To taste
13. lemon juice                          10 ml

Method of Preparation

There are two preparation is done to make chicken tikka. the first is a simple marination with salt, lemon, ginger garlic and red chili powder. the second marination is the final marination with yoghurt and other spices.

First Preparation

• Marinated the chicken with lemon juice, ginger and garlic paste, salt and red chili powder.
• cover it and keep into the refrigerator for minimum 1 hours and longer more than 4 hours. 
• The benefit of this marination to cut down the meaty and off smell of meat and the flavor and taste penetrate  into the meat and gives a nice flavor and taste.

Second Preparation

• Warmed Mustard oil, turmeric and Kashmiri laal mirch mix together to get nice color.
• Add hang curd, coriander and cumin powder, garam masala, salt, dried crushed kashoori methi powder, ginger and garlic paste, lemon juice.
• mix all these ingredients properly and then take out the marinated chicken and mix with this second marination and cover it again and keep it for couple of hours before cooking.

• Skew the chicken pieces. The pieces should not be too close to each other or else chicken will not cook evenly form very side and parts. skew chicken pieces twice to get nice hold so as chicken pieces doesn't move when you rotate the skewers.

• Heat the charcoal and roast over it in a high, medium to low temperature. Roast first in a high heat of charcoal to seal the out parts of the meat to held the juice coming out and get nice juice and tender meat. Then roast in a medium heat and then  cooked in a low heat when you see meat is going to be burnt in medium heat. During roasting brush butter over the chicken to keep it moist and safe it from being dried. Roast till get a nice color and cooked.

Culinarian note

• Chicken tikka is made in tandoori or over the charcoal in authentic method. it gives a nice smoky flavor. you can use pan to make chicken tikka, but you will not get smokey and nice flavor like roasted direct over the fire heat.
• Chicken should be coated well with the second marination.
• some chef don't add lemon juice because curd already have sourness, but lemon taste is unique itself .
• The above recipe ingredients is authentic, but you can add chat masala or mango powder in the marination.
• Roasted gram flour can be added in small amount, it is said that it help to coat the pieces of meat. so add in the second marination, if you want.
• Kashmiri Lal mirch is not hot, it is used as a natural color. you need to add red chili powder for spicy .

Taste and Flavor

Chicken tikka has spicy and smoky flavor. 

Garnishing 

Garnishing is done with mint leaf or coriander leaves, sprinkle chat masala, slice of cucumber, onion, lemon wedge on side.

Accompaniment

Chicken tikka is the best combination with mint, green coriander and tamarind chutney. 

storing

Marinated chicken can be store up to 3-4 days in a fridge.

Nutrition 

It is healthy and good source of proteins.

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Content Writer : Chef BBS