Easiest Way to Cook Yummy Tandoori chicken tikka

Tandoori chicken tikka. This authentic tandoori chicken tikka is succulent and sure to become a family favourite. The key to getting a tandoori taste is to use Greek-style yoghurt and to baste with melted ghee or butter. Tandoori chicken is an Indian recipe, in which the meat is flavoured with yoghurt and spices, and then roasted.

Amidst all the street food, kebabs, tikkas, biryanis and grilled meats I've scoffed down over the years in India and the UK; this dish is a firm fixture on every restaurant and street cart menu. Tandoori chicken tikka is also a healthy method of cooking chicken. When at home I like to make chicken tikka for the family. You can cook Tandoori chicken tikka using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tandoori chicken tikka

1. Prepare 450 gm of boneless chicken cut into bite size.
2. You need 2 tablespoons of thick yogurt.
3. It's 1 teaspoon of gram flour.
4. It's 1 tablespoons of ginger and garlic paste.
5. Prepare 1 tablespoons of chilli powder.
6. Prepare 1 teaspoon of paprika.
7. You need 1 teaspoon of garam masala powder.
8. It's 1 tablespoons of roasted coriander powder.
9. Prepare 1 pinch of turmeric powder.
10. Prepare 1 pinch of saffron.
11. It's to taste of Salt.
12. Prepare 1 teaspoon of sugar.
13. Prepare 1 tablespoons of butter for brushing.
14. It's 1 teaspoon of chaat masala powder.
15. You need of Lemon juice for Garnish.

All of the chicken skin is removed which makes tandoori chicken tikka and other tandoori chicken recipes, light. Chicken thigh or breast can be used for this aromatic tandoori chicken tikka style. Whichever is chosen, however, the skin and bone must be removed. The skin simply pulls off and, for the breast, the bone will already be removed.

Tandoori chicken tikka instructions

1. In a large mixing bowl add all the ingredients and mix well..
2. Now add the Chicken pieces and mix well making sure to coat them thick marinade..
3. Leave to marinade for a few hours or even overnight if you prefer..
4. Soak wooden skewers in water..
5. Shake off the excess marinated and thread the chicken pieces onto the skewers and place them on a wire rack..
6. Heat in a tawa on low medium heat and grill for Chicken Tikka 15 -18 minutes..
7. Turn the skewers every 5 minutes and brushing the melted butter until the juices run clear and they are cooked through slightly charred around the edges..
8. Sprinkle some chaat masala powder and little beat of lemon juice..
9. Serve warm and enjoyyyyyyyyy..

If using thighs and they have been bought with the bone in then it's relatively simple to remove these. If you are using the tandoori chicken in a creamy curry such as chicken tikka masala, be sure to retain the marinade. When the coals are white hot, place the skewers over the heat and grill for about five minutes until you are getting a good char on the underside. Flip it over and cook the other side until nicely charred and cooked through. Place the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste.

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