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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.

Pour in 1/4 cup cream and add 1/4 cup yogurt to the chicken mixture.

Squeeze in 1 tablespoon lemon juice.

Mix all the ingredients thoroughly with the chicken until evenly coated.

Marinate the chicken for at least 30 minutes. For best results, marinate longer in the refrigerator.

Heat some butter and oil in a pan over medium-high heat.

Add the marinated chicken to the hot pan. Cook on high flame for 3-4 minutes, stirring occasionally to brown all sides.

Add some water to the pan, just enough to create a simmering sauce.

Cover the pan with a lid and cook on low flame for 6-7 minutes, allowing the chicken to cook through and become tender.

Remove the lid and let the excess water dry out, stirring as needed, until the sauce thickens to your desired consistency.

Once the chicken tikka is ready, turn off the flame.

Place a small piece of hot coal (preferably wrapped in foil) in the center of the chicken in the pan.

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.

Remove the coal from the pan.

Turn on the flame again to low heat. Garnish the chicken with fresh cream (drizzle some over) and fresh chopped coriander.

Simmer on low heat for 1-2 minutes to warm the cream and allow flavors to meld.

Your delicious Creamy Chicken Tikka Boti is ready to serve.


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.

Pour in 1/4 cup cream and add 1/4 cup yogurt to the chicken mixture.

Squeeze in 1 tablespoon lemon juice.

Mix all the ingredients thoroughly with the chicken until evenly coated.

Marinate the chicken for at least 30 minutes. For best results, marinate longer in the refrigerator.

Heat some butter and oil in a pan over medium-high heat.

Add the marinated chicken to the hot pan. Cook on high flame for 3-4 minutes, stirring occasionally to brown all sides.

Add some water to the pan, just enough to create a simmering sauce.

Cover the pan with a lid and cook on low flame for 6-7 minutes, allowing the chicken to cook through and become tender.

Remove the lid and let the excess water dry out, stirring as needed, until the sauce thickens to your desired consistency.

Once the chicken tikka is ready, turn off the flame.

Place a small piece of hot coal (preferably wrapped in foil) in the center of the chicken in the pan.

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.

Remove the coal from the pan.

Turn on the flame again to low heat. Garnish the chicken with fresh cream (drizzle some over) and fresh chopped coriander.

Simmer on low heat for 1-2 minutes to warm the cream and allow flavors to meld.

Your delicious Creamy Chicken Tikka Boti is ready to serve.
