Chicken tikka  is a chicken dish originating in the Indian Subcontinent where it remains popular in both Pakistan and India. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yogurt.The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Punjabi 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.


Chicken thighs(Boneless) -1 lb(cut into bite size pieces)
Ginger-garlic paste-2 tsp
Thick yogurt-1/2 cup
Chili powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Pepper powder-1/2 tsp
Cumin powder-1/2 tsp
Red Food color-1/4 tsp
Chopped cilantro-2 tbsp
Chicken tikka masala-2 tbsp(I used shan chicken tikka masala)
Lemon juice-half of a lemon
Crushed fenugreek leaves-1/2 tsp
Garam masala or chicken curry powder-1/2 tsp
Salt to taste
Oil-3 tbsp


1-Marinade all ingredients with chicken and keep it in the refrigerate for 4-5 hours.
2-Take bamboo skewers and soak in water for 1/2 hour.Preheat oven to 450 degrees F.
3-Load marinade chicken on the skewers and place on a tray and cook 15 minutes each side.
4-Broil the last 4-5 minutes for charred appearance.(use paper towel to handle skewers if its very hot).
5-Remove from oven,then cool a bit and serve the yummy chicken tikka by sprinkling few drops of lemon juice and chat masala as a snack !!!


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