Creamy Chicken Tikka Boti
Creamy Chicken Tikka Boti
Ingredients
For the Chicken Marinade
- 400 g boneless chicken
- 1 tablespoon ginger garlic paste
- salt, to taste
- 2 teaspoons Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon kasoori methi
- 1/4 cup yogurt
- 1/4 cup cream
- 1 tablespoon lemon juice
For Cooking and Smoking
- butter, as needed
- oil, as needed
- water, as needed
- 1 small piece coal, for smoky flavor
- ghee or oil, for smoking
For Garnish
- cream, for garnish
- fresh coriander, for garnish
Instructions
- 1
In a mixing bowl, combine the 400 g boneless chicken, 1 tablespoon ginger garlic paste, salt to taste, 2 teaspoons Kashmiri red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon garam masala powder, and 1 teaspoon kasoori methi.
⏱️ 5 min
- 2
Pour in 1/4 cup cream and add 1/4 cup yogurt to the chicken mixture.
⏱️ 1 min
- 3
Squeeze in 1 tablespoon lemon juice.
⏱️ 1 min
- 4
Mix all the ingredients thoroughly with the chicken until evenly coated.
⏱️ 3 min
- 5
Marinate the chicken for at least 30 minutes. For best results, marinate longer in the refrigerator.
- 6
Heat some butter and oil in a pan over medium-high heat.
⏱️ 2 min
- 7
Add the marinated chicken to the hot pan. Cook on high flame for 3-4 minutes, stirring occasionally to brown all sides.
⏱️ 4 min
- 8
Add some water to the pan, just enough to create a simmering sauce.
⏱️ 1 min
- 9
Cover the pan with a lid and cook on low flame for 6-7 minutes, allowing the chicken to cook through and become tender.
⏱️ 7 min
- 10
Remove the lid and let the excess water dry out, stirring as needed, until the sauce thickens to your desired consistency.
⏱️ 3 min
- 11
Once the chicken tikka is ready, turn off the flame.
⏱️ 1 min
- 12
Place a small piece of hot coal (preferably wrapped in foil) in the center of the chicken in the pan.
⏱️ 1 min
- 13
Pour some ghee or oil on the hot coal to create smoke. Immediately close the lid and let it sit for 3-4 minutes to infuse the smoky flavor into the chicken.
- 14
Remove the coal from the pan.
⏱️ 1 min
- 15
Turn on the flame again to low heat. Garnish the chicken with fresh cream (drizzle some over) and fresh chopped coriander.
⏱️ 1 min
- 16
Simmer on low heat for 1-2 minutes to warm the cream and allow flavors to meld.
⏱️ 2 min
- 17
Your delicious Creamy Chicken Tikka Boti is ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Tikka Boti
For the Chicken Marinade
- 400 g boneless chicken
- 1 tablespoon ginger garlic paste
- salt, to taste
- 2 teaspoons Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon kasoori methi
- 1/4 cup yogurt
- 1/4 cup cream
- 1 tablespoon lemon juice
For Cooking and Smoking
- butter, as needed
- oil, as needed
- water, as needed
- 1 small piece coal, for smoky flavor
- ghee or oil, for smoking
For Garnish
- cream, for garnish
- fresh coriander, for garnish
Instructions
- 1
In a mixing bowl, combine the 400 g boneless chicken, 1 tablespoon ginger garlic paste, salt to taste, 2 teaspoons Kashmiri red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon garam masala powder, and 1 teaspoon kasoori methi.
⏱️ 5 min - 2
Pour in 1/4 cup cream and add 1/4 cup yogurt to the chicken mixture.
⏱️ 1 min - 3
Squeeze in 1 tablespoon lemon juice.
⏱️ 1 min - 4
Mix all the ingredients thoroughly with the chicken until evenly coated.
⏱️ 3 min - 5
Marinate the chicken for at least 30 minutes. For best results, marinate longer in the refrigerator.
- 6
Heat some butter and oil in a pan over medium-high heat.
⏱️ 2 min - 7
Add the marinated chicken to the hot pan. Cook on high flame for 3-4 minutes, stirring occasionally to brown all sides.
⏱️ 4 min - 8
Add some water to the pan, just enough to create a simmering sauce.
⏱️ 1 min - 9
Cover the pan with a lid and cook on low flame for 6-7 minutes, allowing the chicken to cook through and become tender.
⏱️ 7 min - 10
Remove the lid and let the excess water dry out, stirring as needed, until the sauce thickens to your desired consistency.
⏱️ 3 min - 11
Once the chicken tikka is ready, turn off the flame.
⏱️ 1 min - 12
Place a small piece of hot coal (preferably wrapped in foil) in the center of the chicken in the pan.
⏱️ 1 min - 13
Pour some ghee or oil on the hot coal to create smoke. Immediately close the lid and let it sit for 3-4 minutes to infuse the smoky flavor into the chicken.
- 14
Remove the coal from the pan.
⏱️ 1 min - 15
Turn on the flame again to low heat. Garnish the chicken with fresh cream (drizzle some over) and fresh chopped coriander.
⏱️ 1 min - 16
Simmer on low heat for 1-2 minutes to warm the cream and allow flavors to meld.
⏱️ 2 min - 17
Your delicious Creamy Chicken Tikka Boti is ready to serve.