Chicken Appetizers

Chicken Tikka

by Spoorthy
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Chicken Tikka

  • Author: Spoorthy
  • Total Time: 40
  • Yield: 4 servings
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Description

Chicken Tikka is a popular Indian appetizer. This can be served as a meal with sides. Chicken Tikka is best when marinated overnight or at least 6 hours. Heavy creme, yogurt, and tomato paste balances all the varieties of spices that go into this dish. Marination helps with not only giving a depth of flavors but also makes the chicken tender and juicy.

Chicken Tikka which translates to chicken pieces is traditionally grilled or cooked in ” Tandoor” which is a clay oven. But it can be baked in the oven in a broil setting that can cook the chicken faster at high temperatures similar to the concept of Tandoor.

Ingredients

Marinating:

Chicken- 1 lb

Salt- 1 tsp

Turmeric- 3/4 tsp

Canola oil- 1 Tbsp

Red chili powder- 1 tsp

Coriander powder- 1 Tbsp

Cumin powder- 1 tsp

Kasoori methi- 1 Tbsp (dried fenugreek leaves)

Garam masala powder- 3/4 tsp

Ginger(shredded)- 1 Tbsp

Garlic(mashed)- 1 Tbsp

Heavy creme- 1Tbsp

Yogurt- 1 Tbsp

Tomato paste- 1 Tbsp

Lime juice- 2 Tbsp

Red food coloring- Few drops

Grilling and Sauteing:

Butter- 2 Tbsp (for before and after grilling)

Colored bell pepper- 1

Red onion- 1

Chili powder- 1/2 tsp

Salt- 1/2 tsp

Cilantro- 1/4 cup

Lime juice- 1 Tbsp

Sauce

Yogurt- 1 cup

Green chili- 1

Cumin(whole)- 1 Tbsp

Salt- 1/4 tsp

Cilantro- 1 cup

Instructions

1. Add all the ingredients listed under marinating ingredients; salt, turmeric powder, oil, red chili powder, coriander powder, cumin powder, kasoori methi(dried fenugreek leaves), garam masala powder, ginger, garlic, heavy creme, yogurt, tomato paste, and lime juice. 

2. Mix all the ingredients well. Add red food coloring at this time(optional).

3. Cover and refrigerate for at least 6 hours or overnight.

4. Place the chicken pieces on skewers. Drizzle with 1/2 tbsp butter on the chicken to avoid it becoming dry on the top when it cooks.

5. Grill or broil in the oven at 450 F for 20 minutes.

Sauce:

1. Place all the ingredients listed under sauce in the blender; yogurt, cumin, green chili, salt, and cilantro.

2. Blend it to a smooth paste and set aside until ready to serve.

Sauteing:

1. Take 1 Tbsp of butter in a pan, add the diced onion, and colored bell pepper. Saute the veggies for few seconds.

2. Add salt and chili powder.

3. Push the veggies to sides with a spatula and place the grilled or broiled chicken skewers for the final finish. Drizzle 1/2 Tbsp butter on the chicken.

4. Garnish with cilantro and lime juice.

Notes

1. Adjust the amount of chili powder based on the chili powder you are using. Some brands are extra to when compared to others.

2. Leave the kasoori methi (fenugreek leaves) out if you do not have access to it. Replace with freshly crushed mint leaves instead.

3. Yogurt used in marination and sauce is better if it is full fat thick yogurt.

4. Vegetables can be grilled along with the chicken. The only reason it is cooked separately on the pan is to ensure that it is not overcooked when grilling or broiling it with chicken.

  • Prep Time: 20
  • Cook Time: 20
  • Category: Appetizer
  • Method: Grill/Bake
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 skewer(8 to 10 pieces)
  • Calories: 390 Kcal
  • Sugar: 5.34 g
  • Sodium: 261mg
  • Fat: 16.82 g
  • Saturated Fat: 7.5 g
  • Unsaturated Fat: 2.27 g
  • Trans Fat: 0.23 g
  • Carbohydrates: 8.82 g
  • Fiber: 1 g
  • Protein: 51.73 g
  • Cholesterol: 183 mg

Keywords: Chicken tikka, Indian chicken appetizer, grilling chicken tikka, tikka for tikka masala, chicken appetizer, Indian spicy chicken

Add all the ingredients listed under marinating ingredients; salt, turmeric powder, oil, red chili powder, coriander powder, cumin powder, kasoori methi(dried fenugreek leaves), garam masala powder, ginger, garlic, heavy creme, yogurt, tomato paste, and lime juice. 
Mix all the ingredients well. Add red food coloring at this time(optional).
Cover and refrigerate for at least 6 hours or overnight.
Place the chicken pieces on skewers. Drizzle with 1/2 tbsp butter on the chicken to avoid it becoming dry on the top when it cooks.
Grill or broil in the oven at 450 F for 20 minutes.
Place all the ingredients listed under sauce in the blender; yogurt, cumin, green chili, salt, and cilantro.
Blend it to a smooth paste and set aside until ready to serve.
Take 1 Tbsp of butter in a pan, add the diced onion, and colored bell pepper. Saute the veggies for few seconds.
Add salt and chili powder.
Push the veggies to sides with a spatula and place the grilled or broiled chicken skewers for the final finish. Drizzle 1/2 Tbsp butter on the chicken.
Garnish with cilantro and lime juice.