Chicken tikka  is a  dish originating in the Indian Subcontinent .It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yoghurt.

1. Boneless chicken—————-400gms
2. Ginger Garlic paste—————20gms
3. Lemon Juice————————-2 no
4. Hung Curd————————-50gms
5. Red chilli paste/ powder———20gms
6. Garam Masala———————5gms
7. Cumine —————————-5gms
8. Chaat Masala———————-5gms
9. Oil———————————–10ml
10. Chopped mint——————10gms

1. Marinate the chicken  with
ginger-garlic paste & lemon juice. Keep aside. Let it season well.
2. Till that time make another marination of hung curd, ginger garlic paste, red chilli paste/powder, garam masala, cumine powder, chaat masala & oil. (For hung curd, hang curd over night)
3. Marinate chicken in this marination thoroughly.
4. Skewer and cook in the tandoor. (If you don’t have tandoor u may use oven and roast it for 15 mins at 180 degree)
5. Cook till its well done(around 15 mins). Keep brushing it with melted butter in between.(so that it doesn’t dry up and remains juicy)

6. Once done, brush with Melted butter & garnish with chopped mint.
7. Serve hot with Sliced onions, lemon wedges and mint chutney.

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