CHICKEN TIKKA KEBAB | CHICKEN TIKKA RECIPE | TANDOORI CHICKEN TIKKA

Chicken Tikka Kebab | Chicken Tikka Recipe | Tandoori Chicken Tikka Kebab | Chicken Kebab | Chicken Tikka Kabab | How to Make Chicken Tikka | Murgh Tikka Kebab | Chicken Tikka Restaurant Style

Ingredients for Chicken Tikka Kebab:

(Tsp – teaspoon; Tbsp – tablespoon)

– Boneless Chicken – 500 gms (cut into 2” tikka pieces)

1st Marinade:
– Salt- 1 tsp
– Lemon Juice-2 tsp
– Ginger Garlic Paste- 1 tbsp

2nd Marinade:
– Hung Curd- 5 tbsp
– Turmeric Powder- a pinch (1/8 tsp)
– Kashmiri Chilli Powder- 5 tsp
– Cumin Powder- 1/2 tsp
– Garam Masala Powder- 1/2 tsp
– Mace Powder(Javitri Powder)- 1/2 tsp
– Kasuri Methi(Fenugreek Leaves), dry roasted & powdered- 1/2 tsp
– Salt- a pinch (1/8 tsp)
– Red Food colour- a pinch
– Cooking Oil- 2.5 tbsp

Other Ingredients:
– Butter, for basting(melted) – 2-3 tbsp

Preparation:

– To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
– You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.
– Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.
– For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.
– To prepare the 2nd marinade, add all the ingredients specified above in a bowl.
– Whisk everything together and then add the marinated chicken pieces without the water that has released from the chicken . Mix everything well so that the chicken tikka pieces are well coated with the marinade.
– Set aside to marinate for 3-4 hours in the refrigerator. Take out the marinated chicken from the refrigerator after 3 hrs & keep it in room temperature for 1 more hour before skewering & placing in the oven.

Process:

– Skewer the marinated chicken tikkas on a metal skewer 4 at a time.
– Lay the skewers on a foil lined baking tray
– Preheat the oven/OTG to 250 degrees C.
– Slide in the tray in the top slot of the oven.
– Roast for 10 mins at 250 degrees C. After 10 mins turn the chicken tikkas.
– Roast for another 10 mins at 250 degrees C on the other side.
– Remove and baste with melted butter.
– Reduce the oven temperature to 200 degrees C.
– Roast for 7-8 mins at 200 degrees C. Flip the chicken and continue basting with melted butter.
– Finally roast for another 6-7 mins at 200 degrees. Remove the tray once the edges of the chicken are lightly charred.
– Serve as an appetizer.

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