Chicken Tikka
Chicken Tikka
Ingredients
For the Marinade
- 85 g Greek yogurt, or 3 heaped tablespoons
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon tandoori masala
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon amchur powder, dried mango powder
- 1 teaspoon ghee
- 1 teaspoon Kasuri methi, dried fenugreek leaves
- 1/2 lemon juice
- 400 g chicken thigh, skinless, boneless, cubed
For Cooking and Garnish
- 1 teaspoon ghee, for cooking
- as needed coriander, optional, for garnish
Instructions
- 1
In a mixing bowl, combine the Greek yogurt, ginger garlic paste, red chili powder, garam masala, tandoori masala, pepper, salt, amchur powder, 1 teaspoon of ghee, and Kasuri methi.
⏱️ 3 min
- 2
Squeeze the juice from 1/2 lemon into the bowl with the other marinade ingredients.
⏱️ 1 min
- 3
Mix all the ingredients thoroughly until a uniform marinade paste is formed.
⏱️ 2 min
- 4
Add the 400g of cubed chicken thighs to the marinade.
⏱️ 1 min
- 5
Mix and coat the chicken pieces well with the marinade, ensuring each piece is fully covered.
⏱️ 3 min
- 6
Marinate the chicken for 2 to 3 hours in the refrigerator. For best results, marinate overnight. If you're short on time, you can proceed to cook it immediately.
⏱️ 120 min
- 7
Heat a pan on medium heat.
⏱️ 1 min
- 8
Add 1 teaspoon of ghee to the pan for cooking.
⏱️ 1 min
- 9
Once the ghee is hot, add the marinated chicken pieces to the pan in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min
- 10
Fry the chicken for 5 minutes without disturbing.
⏱️ 5 min
- 11
Flip the chicken pieces to cook the other side.
⏱️ 1 min
- 12
Fry for another 5 minutes until the chicken is cooked through and turns golden brown on all sides.
⏱️ 5 min
- 13
Remove the Chicken Tikka from the pan and serve hot.
⏱️ 1 min
- 14
Optionally, garnish with some fresh coriander before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tikka
For the Marinade
- 85 g Greek yogurt, or 3 heaped tablespoons
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon tandoori masala
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon amchur powder, dried mango powder
- 1 teaspoon ghee
- 1 teaspoon Kasuri methi, dried fenugreek leaves
- 1/2 lemon juice
- 400 g chicken thigh, skinless, boneless, cubed
For Cooking and Garnish
- 1 teaspoon ghee, for cooking
- as needed coriander, optional, for garnish
Instructions
- 1
In a mixing bowl, combine the Greek yogurt, ginger garlic paste, red chili powder, garam masala, tandoori masala, pepper, salt, amchur powder, 1 teaspoon of ghee, and Kasuri methi.
⏱️ 3 min - 2
Squeeze the juice from 1/2 lemon into the bowl with the other marinade ingredients.
⏱️ 1 min - 3
Mix all the ingredients thoroughly until a uniform marinade paste is formed.
⏱️ 2 min - 4
Add the 400g of cubed chicken thighs to the marinade.
⏱️ 1 min - 5
Mix and coat the chicken pieces well with the marinade, ensuring each piece is fully covered.
⏱️ 3 min - 6
Marinate the chicken for 2 to 3 hours in the refrigerator. For best results, marinate overnight. If you're short on time, you can proceed to cook it immediately.
⏱️ 120 min - 7
Heat a pan on medium heat.
⏱️ 1 min - 8
Add 1 teaspoon of ghee to the pan for cooking.
⏱️ 1 min - 9
Once the ghee is hot, add the marinated chicken pieces to the pan in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min - 10
Fry the chicken for 5 minutes without disturbing.
⏱️ 5 min - 11
Flip the chicken pieces to cook the other side.
⏱️ 1 min - 12
Fry for another 5 minutes until the chicken is cooked through and turns golden brown on all sides.
⏱️ 5 min - 13
Remove the Chicken Tikka from the pan and serve hot.
⏱️ 1 min - 14
Optionally, garnish with some fresh coriander before serving.
⏱️ 1 min