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- Chicken Tikka
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PrintCHICKEN TIKKA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Combine yogurt along with other ingredients for marinade in a blender and grind to a smooth puree.
- Combine chicken pieces along with the marinade in a bowl. Cover and marinate in refrigerator for 3 hours.
- Allow chicken to reach room temperature after marination and then thread 6 pieces on each skewer.
- Heat a non stick griddle (tawa) and drizzle little oil on it.
- Chicken can be cooked on the griddle by turning and basting oil regularly until it becomes tender.
- Remove chicken from skewers and plate it along with onion rings and lime wedges.
INGREDIENTS
For Marinade:
- 4 tablespoons Yoghurt
- 1 tablespoon Ginger-Garlic paste
- ½ teaspoon Cumin seeds, lightly toasted
- ½ teaspoon Coriander seeds, lightly toasted
- 2 tablespoons Lime juice
- ½ teaspoon Turmeric powder
- ½ teaspoon Garam masala powder
- ½ teaspoon Black pepper powder
- 3 tablespoons IDHAYAM HARDIL Mustard oil
- Salt to taste
For Tikka:
- 1 kg boneless chicken, cut into 1-inch cubes
- 12 bamboo skewers, soaked for 30 minutes
- IDHAYAM Sesame Oil for basting
To serve:
- 1 onion, cut into fine rings
- 1 lime, cut into wedges
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