Photo By Serve N’ Savour
Tikka is a type of South Asian food, found predominantly in Punjabi cuisine, and usually served as an appetizer. It is also known as teeka or teekka. “Tikka” refers to a piece of meat. The popular dish chicken tikka is made of chicken cutlets in a marinade. Vegetarian varieties are also popular.The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yogurt.
- Yogurt – 1 cup regular thick curd(check notes below)
- Garlic-garlic paste-1 and 1/2 tsp
- Coriander powder-1 tsp(check notes below)
- Turmeric powder- 1/8 tsp
- Garam masala powder or Biriyani masala- 1/4tsp(check notes below)
- Pepper powder- 1/8 tsp
- Kashmiri Chilly powder-1tsp(check notes below)
- lemon juice- 2 tbsp
- Kasuri methi (dried fenugreek leaves crushed)-1/2 tbsp
- boneless chicken – 500gm ( cut into 1 inch cube)
- bamboo skewers(soak t o prevent from burning) or aluminum thin rods
- oil- for basting.
- Onion- half(cut in cubes)
- Tomato-half(cut in cubes)remove the seeds and pulp
- Capsicum-half(cut in cubes)
- Onion Rings- 1 cup
- lemon- 1
Curd used for tikka must be thick .If you are using regular yogurt then drain it in a muslin cloth to remove excess water.
For marinade, in the blender combine the yogurt with rest ingredients and blend to a fine, smooth puree.
Wash and cut the chicken in cubes and drain off excess water from chicken using tissues.
In a large mixing bowl, combine the chicken with half the marinade, cover and leave to marinate for 3 to 4 hours in refrigerator.
Soak the bamboo skewers in water(1/2 hr -1hr) to prevent them from burning.
Veggies should not be used directly from refrigerator.Bring them to room temperature and cut the veggies in cubes .
Marinate the veggies with the remaining marinade and leave for marination.
Bring the chicken also to room temperature and thread them onto a skewers alternating veggies and chicken.
Heat Tawa and brush it with oil.Cook on the Tawa , turning and basting regularly with oil.
Serve them hot along with onion rings and lemon..
- Adding too much Garam masala will result in bitter taste.So adjust the quantity accordingly.
- Coriander powder is used to bring down the spice level in garam masala.
- Curd used must be hung curd or thick curd that is drained off well else tikka wont taste good.
- Using Kashmiri chilly powder will provide a vibrant red color.No need to use extra food colors.
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