Chicken Tikka 1 Kg

Description

Experience the bold, smoky richness of Chicken Tikka tender pieces of marinated chicken cooked to perfection with fragrant spices and a creamy yogurt base. Whether grilled in a tandoor, oven-baked, or pan-seared, this classic South Asian favorite is vibrant, aromatic, and irresistibly delicious.

Perfect for appetizers, family meals, BBQ nights, or festive gatherings, Chicken Tikka brings restaurant-style flavors right to your kitchen.

Ingredients

• Boneless chicken (bite-sized): 1 kg
• Yogurt: ½ cup
• Lemon juice: 2 tbsp
• Ginger-garlic paste: 1½ tbsp
• Red chili powder: 1 tsp (adjust to taste)
• Turmeric: ½ tsp
• Garam masala: 1 tsp
• Cumin powder:  ½ tsp
• Coriander powder: ½ tsp
• Salt: to taste
• Mustard oil or olive oil: 2 tbsp
• Kashmiri red chili powder (optional for color):  1 tsp

Method

1. Make the Marinade:
   In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, oil, and all spices until smooth.
2. Coat the Chicken:
   Add chicken pieces to the marinade, mix well to ensure every piece is coated.
   Cover and refrigerate for at least 1 hour (overnight marination gives best results).
3. Cook the Tikka:
   Oven: Preheat to 200°C (400°F). Place marinated chicken on a baking tray and bake 15–20 minutes, turning halfway.
   Grill: Place chicken on skewers and grill for 10–15 minutes until charred and cooked.
   Stovetop: Heat a non-stick pan with a little oil and cook on medium heat until golden and done.
4. Finish:
   Squeeze fresh lemon over the hot tikka and garnish with cilantro.

Serving Suggestions

• Serve with mint chutney and lemon wedges
• Pair with naan, paratha, or steamed rice
• Add sliced onions and fresh herbs for extra crunch

Why You’ll Love It

• Tender & Juicy: Marinated in yogurt and spices for deep flavor and moist texture
• Authentic Taste: Balanced spice blend with lemon, ginger, and garlic
• Easy to Cook: Works on grill, oven, or stovetop
• Versatile Dish: Great as an entrée, starter, or in wraps and salads

Storage Tips

• Refrigerate: Up to 2 days (covered)
• Freeze: Up to 1 month (store in airtight container)
• Marinate fresh after thawing for best flavor