Chicken Tikka
Directions
- 1First marination: Mix the chicken with salt, ginger-garlic paste and lemon juice. Let it sit for 30 minutes.
- 2First marination: Mix the chicken with salt, ginger-garlic paste and lemon juice. Let it sit for 30 minutes.
- 3First marination: Mix the chicken with salt, ginger-garlic paste and lemon juice. Let it sit for 30 minutes.
- 4Prepare the second marination: In a bowl, mix mustard oil, degi mirch powder, hung curd, salt, kasoori methi, garam masala and cumin powder.
- 5Prepare the second marination: In a bowl, mix mustard oil, degi mirch powder, hung curd, salt, kasoori methi, garam masala and cumin powder.
- 6Prepare the second marination: In a bowl, mix mustard oil, degi mirch powder, hung curd, salt, kasoori methi, garam masala and cumin powder.
- 7Mix well until smooth.
- 8Mix well until smooth.
- 9Mix well until smooth.
- 10Add the first marinated chicken to the second marination and mix well.
- 11Add the first marinated chicken to the second marination and mix well.
- 12Add the first marinated chicken to the second marination and mix well.
- 13Marinate for half an hour.
- 14Marinate for half an hour.
- 15Marinate for half an hour.
- 16Add a little lemon juice.
- 17Add a little lemon juice.
- 18Add a little lemon juice.
- 19Place the marinated chicken onto skewers.
- 20Place the marinated chicken onto skewers.
- 21Place the marinated chicken onto skewers.
- 22Roast the chicken in a tandoor at a temperature of 180-200 degrees for 10-12 minutes.
- 23Roast the chicken in a tandoor at a temperature of 180-200 degrees for 10-12 minutes.
- 24Roast the chicken in a tandoor at a temperature of 180-200 degrees for 10-12 minutes.
- 25Cover the tandoor with a lid for a smoky flavor.
- 26Cover the tandoor with a lid for a smoky flavor.
- 27Cover the tandoor with a lid for a smoky flavor.
- 28After 10 minutes, baste the chicken with butter.
- 29After 10 minutes, baste the chicken with butter.
- 30After 10 minutes, baste the chicken with butter.
- 31Cover again and roast for another 2 minutes.
- 32Cover again and roast for another 2 minutes.
- 33Cover again and roast for another 2 minutes.
- 34Serve and garnish with butter, chat masala and coriander.
- 35Serve and garnish with butter, chat masala and coriander.
- 36Serve and garnish with butter, chat masala and coriander.
Ingredients
- 250 gm Chicken Thai boneless
- 250 gm Chicken Thai boneless
- 250 gm Chicken Thai boneless
- 100 gm hang curd
- 100 gm hang curd
- 100 gm hang curd
- 20 gm degi mirch
- 20 gm degi mirch
- 20 gm degi mirch
- 50 ml mustard oil
- 50 ml mustard oil
- 50 ml mustard oil
- 5 gm kasoori methi
- 5 gm kasoori methi
- 5 gm kasoori methi
- 20 gm g.garlice paste
- 20 gm g.garlice paste
- 20 gm g.garlice paste
- 5 gm garam masala
- 5 gm garam masala
- 5 gm garam masala
- 10 gm cumin powder
- 10 gm cumin powder
- 10 gm cumin powder
- 2 no lemon juice
- 2 no lemon juice
- 2 no lemon juice
- 0 bhuna besan
- 0 bhuna besan
- 0 bhuna besan
- 0 to taste salt
- 0 to taste salt
- 0 to taste salt
- 0 black salt
- 0 black salt
- 0 black salt
Equipment
Tandoor