Chicken Tikka I No Oven No Tandoor Recipe I Pankaj Bhadouria

The chicken tikka, along with tandoori chicken, are dishes that have made Indian chicken popular all over the world.
For the Chicken Tikka , Boneless chicken pieces are marinated in yoghurt and spices and then grilled over a tandoor.
The mustard oil and the green chillies add a pungency to the Chicken Tikka that is unmatched.
This is a no oven, no tandoor recipe, yet we can recreate the same charred look an texture and the smoky flavour of the Tandoori Chicken Tikka easily at home.
Most important to remember is to baste the Chicken Tikka with butter or oil to ensure it stays juicy inside and crisp outside.
Don’t miss out on the special trick shared at the end of the video to get the extra juiciness in the Chicken Tikka!

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Recipe :

Chicken Tikka
Preparation time : 20 minutes+ marinating time
Cooking time : 910 minutes
Serves : 4

Ingredients:
500 g Boneless Chicken thigh
250 ml hung Yoghurt
2 tbsp Ginger Garlic paste
1 tbsp Mustard Oil
2 tbsp fresh Lime Juice
1 tsp Salt
¼ tsp Turmeric Powder
½ tsp Garam Masala Powder
½ tsp Black Pepper Powder
2 tsp Kashmiri Red Chilli Powder
2 Green Chillies
handful of Chopped Coriander Leaves
Oil to baste
1 tbsp melted butter
2 tbsp cream

Method:
To get 250 g hung yoghurt, put 500 g yoghurt in a clean muslin cloth. Tie all the four ends of the cloth together. Pass a skewer through the knot and hang the yoghurt for 23 hours.
Cut the chicken into 2” cubes.
Add 1 tsp salt and 1 tbsp lemon juice. Mix well and set aside for 30 minutes. Drain the excess water from the chicken.
Put the chicken in a large bowl. Add yoghurt and spice mixture.
Rub the marinade well and the chicken pieces and marinate for at least 4 hours in the refrigerator.
Divide chicken among skewers leaving 1 cm space between the cubes.
Cook the chicken in a hot pan.
Then arrange the chicken on skewers and place across a grill on the gas stove.
Baste with oil at intervals to retain the juiciness of the chicken.
Place the chicken in a large plate. Place a burning coal in the centre of the plate and palce a piece of burning coal in the center. pour 1 tbsp mustard oil over it and cover immediately. Cover for 10 minutes. Add 1 tbsp butter and 2 tbsp cream and mix well.
Serve hot with onion rings and lemon wedges.


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