Chicken Tikka recipe is a spiced curry based dish that originates from Punjab region. Although this dish is of Indian cuisine it is eaten and served in most of the countries in the world especially in India, Pakistan, Middle East countries as well as European countries and USA where Indian and Pakistani immigrants live. Chicken Tikka recipe is cooked using ingredients like chicken pieces marinated with yogurt, and spices.
Chicken tikka is a chicken dish originating in the Indian subcontinent; the dish is popular in India, Bangladesh and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Hindi and Urdu word and means “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces.
The pieces are brushed with ghee (clarified butter) at intervals to increase its flavor, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.
A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. The dish is also popular in Afghanistan, though the Afghan variant (like many other Persian, Turkish, and Arab dishes) is less spicy compared to the variants in the Indian subcontinent and uses beef and lamb in addition to chicken.
Chicken Tikka is one of the most popular dishes in all over Pakistan. Eid is coming and thus it is a great dish to serve. You can also say that Chicken Tikka is one of the most popular Pakistani dish which is made all over the world. Just like many other dishes this one also have many variations and can be fused with many other dishes just like the Tikka Biryani I I have shared on my blog before.
Chicken Tikka is made my preparing marinating chicken pieces and then frying it on the top of red coal (angheti). This delicious dish is can be served with Coriander Chutney, sliced onions and sprinkling lemon juice.
As mentioned there are many variations and fusion of this dish: there is a boneless version, a biryani version, a curry version and even a fried version. Since I have already posted Tikka Biryani I thought it would be better to post Tikka’s original and basic recipe for more ease.
The dish has orange color due to adding the color into the dish, but be careful when adding the color because some people may not like for their hands to be turned orange while eating but still it is personal preference of how much color will you add. I like to add just enough to give a reddish hue but not go over the top really. Use good quality color to do this, some people use beetroot juice to give a natural color.
If you don’t like spicy dishes you can reduce the quantity red chili powder in the dish. One chicken will give you 4 Tikka cut pieces, 2 thighs and 2 breast pieces. If you are making more than 1 chicken, just double the recipe and you’ll be good to go. Use a good knife and add some cuts to your chicken along the length so that it has deep areas for the marinate to work in. Tikka is not only limited to be prepared BBQ grill it can be made on stove and can be baked in oven.
I prefer to prepare it on stove but if you want to have some fun with your friends, family or relatives you can make this dish in open air on BBQ grill. For both cases, baking or cooking on the stove, you are going to braise the chicken at high heat on a grill pan first and then proceed to slow cooking.
This helps in sealing all the juices in, getting a nice color on top and have that charred look that an outdoor Tikka would have.
For an outdoor grill, just drop in the tikka on the grill and keep coating it with oil every 5 mins with a brush. Keep turning the tikka every time you oil it. It will take roughly 20 mins to prepare your chicken this way. This dish has another advantage that it can be frozen for about 2 months (although I suggest to finish it as soon as possible) and whenever you want to have some good taste you can take it from your freezer and fry it on grill or stove.
Some people don’t like homemade tikka but if you will try this dish in the same way as mentioned I bet your family and guest would forget the taste of restaurant tikka in enjoying the delicious taste of your’s one.
Another advantage of this dish is that the ingredients used to make it are commonly found in the kitchen and thus there is no need to filter markets and grocery stores for the ingredients. But still if they are not available for some reasons they can be easily found on grocery stores so you won’t need to go searching high and low to find them!
Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered and chargrilled for incredible BBQ flavors. For an easy understanding I have made this dish in stove instead of grill. You can use breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderize them, yielding a better result when cooking over high heat.
- 4 pieces Chicken League
- 250 gram Yogurt
- 1 tbsp Lemon Juice
- 2 tbsp Chicken Tikka Masala
- 1 pinch Yellow color
- 1 tbsp Ghee/Oil
- 1 tbsp Ginger-garlic paste
- Salt to taste
- 2 Charcoal for smoke, 2 inch
- Wash the legs and then dry. Apply cuts on it. Then take a bowl and add yogurt in it and add yellow color, tikka masala, ginger-garlic paste, lemon juice, ghee and mix it. Marinate the chicken legs with it for 1 hour (you will get a better result and taste if you will leave it for marination overnight)
- After the chicken legs has marinated then cook it in a skillet. After 15 minutes check it, if the water of chicken and yogurt has dried then take out in a plate.
- Your Chicken Tikka is now ready, Serve with naan or green chutney.
Chicken Tikka step-by-step
Wash the legs and then dry.
Apply cuts on it. Then take a bowl and add yogurt in it and add yellow color, tikka masala, ginger-garlic paste, lemon juice, ghee and mix it.
Marinate the chicken legs with it for 1 hour
After the chicken legs has marinated then cook it in a skillet. After 15 minutes check it, if the water of chicken and yogurt has dried then take out in a plate.