Boneless Chicken slices marinated in Hung Curd and Spices then threaded on skewers with colorful Veggies and grilled to perfection in oven.
Chicken Tikka Recipe
Ingredients
- 500g boneless Chicken Cut into 2-3 inch strips(pat dry after washing)
- 1/4 Cup Hung Curd (or Greek Yogurt)
- 1 Tablespoon Ginger Garlic paste
- 1/4 Teaspoon Salt (Chat masala has salt)
- 1/4 Teaspoon Turmeric powder
- 1/2 Teaspoon Cumin powder
- 1 Teaspoon Coriander powder
- 1/2 Teaspoon Chat Masala
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Black Pepper
- 1.5 Teaspoon Kashmiri Chili (Use according to your spice level)
- 1 Teaspoon Kasuri methi (Dry Fenugreek) leaves crushed
- 1 Tablespoon Lemon juice
- 1 Tablespoon Mustard Oil (or Vegetable Oil)
- Melted Butter for basting
- Chopped Coriander leaves
Instructions
- Make Hung Curd by placing Plain Yogurt in a Cheesecloth on a Strainer. Tie it by Twisting it Gently and place a Heavy object like a Pestel on top. Refrigerate for 30 MIns or upto 1-2 hours till its excess Whey drops.
- Scrape the Hung Curd from the Cloth and place in a mixing bowl. Add in Ginger Garlic paste, Salt & Spices, Lemon juice, Mustard Oil and crushed Kasuri methi leaves. Dry roast the Kasuri Methi leaves few seconds for a better aroma and prevent bitterness. Do not skip Chat Masala and Kasuri Methi leaves for that authentic Tikka taste.
- Mix everything well till you get a smooth paste. Wash and pat dry the Chicken Cubes. I used Chicken Thighs cut into 2-3 inch strips. Add in to the paste and rub it well onto the Chicken. Cover airtight and rest for atleast 3-4 hours or Overnight refrigerated.
- Add Cubed Bell Peppers and Onions to the mix just before grilling. Keep the Onions double layered as they tend to get limp after Roasting. Keep the Chicken 30 mins out of the fridge to loose their chill and cook faster. Soak the Wooden Skewers in water for 30 mins or 1-2 hours prior to baking.
- Thread the Chicken alternating with the Veggies onto the skewers. Bake @220c in a preheated Oven for 25 Mins flipping the Sides halfway after basting with oil or melted butter.
- Once cooked, Baste with melted butter again and broil or Grill upper rod only for 5-6 mins till gets crispy. Serve Hot with Coriander Yogurt Chutney and Onion Rings.
Video
Notes
The “Hung” Curd Secret: If your yogurt is too watery, the marinade will slide right off the chicken. Strain plain yogurt through a cheesecloth or a fine strainer for 30 minutes before mixing. Put a heavy object like a Pestle on top of the wrapped cheese cloth and leave untouched . I usually keep the entire container in the refrigerator and use it once I am ready to Marinate.Β Hung curd lasts for 3 to 5 days when stored in an airtight container in the refrigerator.