Chicken Tikka Karhai
Chicken Tikka Karhai
Ingredients
For the Chicken Tikka Marinade
- 1/2 kg boneless chicken
- to taste salt
- as needed lemon juice
- 1 tablespoon ginger garlic paste
- 1/3 cup yogurt
- as needed tikka masala
For the Karhai Base
- as needed oil
- 3 tomatoes, sliced
- a few green chilies, whole
- 1/3 cup yogurt
- as needed karhai masala
For Garnish
- as needed fresh coriander, chopped
- as needed green chilies, sliced
Instructions
- 1
Place the 1/2 kg boneless chicken pieces into a large bowl. Add salt to taste, fresh lemon juice, 1 tablespoon of ginger garlic paste, and 1/3 cup of yogurt. Sprinkle Tikka Masala over all the ingredients. Thoroughly mix and massage all the ingredients into the chicken pieces until they are well coated. Let marinate for at least 30 minutes.
⏱️ 5 min
- 2
Thread the marinated chicken pieces onto metal skewers. Place the skewers over a hot grill or open flame. Grill the chicken, turning occasionally, until the chicken is cooked through, tender, and has developed charred marks. This will take approximately 15-20 minutes.
⏱️ 20 min
- 3
Place a karhai (wok-like pan) over high heat. Add oil to the karhai. Once the oil is hot, carefully add the 3 sliced tomatoes to the karhai. Cover the karhai with a lid and allow the tomatoes to cook and soften in the oil for about 5-7 minutes.
⏱️ 10 min
- 4
Remove the lid from the karhai and use a spatula or masher to mash the cooked tomatoes into a thick, pulpy sauce. Add a few whole green chilies to the tomato base and stir.
⏱️ 5 min
- 5
Remove the grilled chicken tikka pieces from the skewers and add them directly into the karhai with the simmering tomato and chili base. Stir the chicken well to combine it with the sauce.
⏱️ 3 min
- 6
Add another 1/3 cup of yogurt to the karhai. Sprinkle Karhai Masala over the mixture. Stir continuously to mix the yogurt and Karhai Masala evenly with the chicken and tomato base. Continue cooking, stirring occasionally, until the sauce thickens and coats the chicken beautifully, about 10-12 minutes.
⏱️ 12 min
- 7
Once the Chicken Tikka Karhai is ready, garnish generously with fresh chopped coriander and sliced green chilies. Serve hot, typically with naan or roti, scooping the karhai directly with the bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tikka Karhai
For the Chicken Tikka Marinade
- 1/2 kg boneless chicken
- to taste salt
- as needed lemon juice
- 1 tablespoon ginger garlic paste
- 1/3 cup yogurt
- as needed tikka masala
For the Karhai Base
- as needed oil
- 3 tomatoes, sliced
- a few green chilies, whole
- 1/3 cup yogurt
- as needed karhai masala
For Garnish
- as needed fresh coriander, chopped
- as needed green chilies, sliced
Instructions
- 1
Place the 1/2 kg boneless chicken pieces into a large bowl. Add salt to taste, fresh lemon juice, 1 tablespoon of ginger garlic paste, and 1/3 cup of yogurt. Sprinkle Tikka Masala over all the ingredients. Thoroughly mix and massage all the ingredients into the chicken pieces until they are well coated. Let marinate for at least 30 minutes.
⏱️ 5 min - 2
Thread the marinated chicken pieces onto metal skewers. Place the skewers over a hot grill or open flame. Grill the chicken, turning occasionally, until the chicken is cooked through, tender, and has developed charred marks. This will take approximately 15-20 minutes.
⏱️ 20 min - 3
Place a karhai (wok-like pan) over high heat. Add oil to the karhai. Once the oil is hot, carefully add the 3 sliced tomatoes to the karhai. Cover the karhai with a lid and allow the tomatoes to cook and soften in the oil for about 5-7 minutes.
⏱️ 10 min - 4
Remove the lid from the karhai and use a spatula or masher to mash the cooked tomatoes into a thick, pulpy sauce. Add a few whole green chilies to the tomato base and stir.
⏱️ 5 min - 5
Remove the grilled chicken tikka pieces from the skewers and add them directly into the karhai with the simmering tomato and chili base. Stir the chicken well to combine it with the sauce.
⏱️ 3 min - 6
Add another 1/3 cup of yogurt to the karhai. Sprinkle Karhai Masala over the mixture. Stir continuously to mix the yogurt and Karhai Masala evenly with the chicken and tomato base. Continue cooking, stirring occasionally, until the sauce thickens and coats the chicken beautifully, about 10-12 minutes.
⏱️ 12 min - 7
Once the Chicken Tikka Karhai is ready, garnish generously with fresh chopped coriander and sliced green chilies. Serve hot, typically with naan or roti, scooping the karhai directly with the bread.
⏱️ 2 min