It is believed that Chicken Tikka was originated in India during the Mughal reign. It quickly spread across the entire sub-continent or the modern day India, Pakistan and Bangladesh. The technique of marinating chicken and cooking was introduced to India by Persians and Mughals.
Usually the marination was prepared in curd and boneless pieces of chicken were cooked on skewers on a tradition brazier called Angethi. The word tikka or Tike in Turkish or Tikə in Azerbaijani is essentially a Persian word which means bits or pieces.
Below is my recipe of Chicken Tikka. Hope you would like it.
| Serves: | 2 |
| Preparation Time: | 10-15 minutes |
| Marination Time: | 30 minutes at minimum |
| Cooking Time: | 25-30 minutes |
Tip: The more you marinate, better the taste of tikka
Ingredients:
- Chicken Breast – 500 gms
- Thick Curd / Hung Curd – 1/2 cup
- Mustard Oil – 2 tbsp
- Ginger Garlic Paste – 1 1/2 tbsp
- Gram Flour – 1 tbsp
- Black Pepper Powder – 1/2 tsp
- Kashmiri Red Chilli Powder – 2 tbsp
- Dried Fenugreek Leaves – 1/2 tsp
- Salt – to taste
Method:
- Add curd into a mixing bowl or a big vessel, and add red chilli powder, black pepper powder dried fenugreek leaves, gram flour, ginger garlic paste and mustard oil, and mix well. Then add salt and mix well.
- Add chicken breast in the mixture and mix well and marinate it for at least half an hour. The more you marinate, better the taste.
- Add 3-4 pieces of chicken onto one skewer stick. You can add or reduce the number of chicken pieces as per the size of the skewer stick.
- If grilling in an oven, grill the chicken on topmost rack for 25-30 minutes. Keep rotating chicken intermittently.
- If grilling on a pan, grill for 20-25 minutes. Keep rotating chicken intermittently.
- Serve it hot with onion, lemon and mint chutney.
Note: If using wooden skewers in an oven, please ensure to keep it soaked in water for at least 30 minutes before use.