Chicken Tikka – Boneless

by MollyRajan
Marinated boneless chicken cooked in tandoor
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Boneless Chicken(cut into 1 ½ inches) - 800 gms
  • Chilly paste(kashmiri chilies remove seeds, boil it and grind it to a paste) - 1 tbsp
  • Lemon juice - 1 tbsp
  • Salt(to taste) -
Marinade:
  • Thick yogurt(hung in a muslin cloth for 20 minutes ) - 200 gms
  • Fresh ginger paste - 2 tbsp
  • Fresh garlic paste - 1 tbsp
  • Garam masala powder - 1/2 tsp
  • Chilly paste - 1/2 tsp
  • Lemon juice - 2 tbsp
  • Salt(to taste) -
  • Mustard oil(gives flavour and moisture to the chicken) - 2 tbsp
  • Chick pea flour for binding(a little) -
  • Butter(for basting) -
  • Chaat masala - 1/2 tsp
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Boneless Chicken(cut into 1 ½ inches) - 800 gms
  • Chilly paste(kashmiri chilies remove seeds, boil it and grind it to a paste) - 1 tbsp
  • Lemon juice - 1 tbsp
  • Salt(to taste) -
Marinade:
  • Thick yogurt(hung in a muslin cloth for 20 minutes ) - 200 gms
  • Fresh ginger paste - 2 tbsp
  • Fresh garlic paste - 1 tbsp
  • Garam masala powder - 1/2 tsp
  • Chilly paste - 1/2 tsp
  • Lemon juice - 2 tbsp
  • Salt(to taste) -
  • Mustard oil(gives flavour and moisture to the chicken) - 2 tbsp
  • Chick pea flour for binding(a little) -
  • Butter(for basting) -
  • Chaat masala - 1/2 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash the chicken pieces, drain and marinate the pieces with chilly paste, lemon juice juice and salt and set aside for half an hour.
  2. Mix hung yogurt,ginger garlic paste, garam masala, lemon juice, chick pea flour and mustard oil with the chicken pieces.
  3. Chill the chicken marinade in the refrigerator for 3 to 4 hours.
  4. Put the chicken pieces onto the skewers and cook in a hot tandoor or in a pre-heated oven at 200 degrees celesius for 10-12 minutes. :- Alternatively, cook it on a wire tray so that the fluid dribs down.
  5. Baste it with butter and cook for a further 4 minutes.
  6. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
  7. ***Note : No articfial colouring used in this recipe. The chilly paste attributes the rich colour to the dish as seen in picture.
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