Ready for a smokey authentic Pakistani grill chicken or chicken tikka? It tastes just like a restaurant. Its very simple and quick recipe. The tandoori chicken is often referred to as Chicken Tikka Thigh or Breast in Pakistan.
So if bone in version of tandoori chicken is called chicken tikka in Pakistan. And the boneless chicken tikka version called Chicken tikka boti or Chicken tikka kabab. I usually prefer chicken with bones.
For chicken tikka Marination
- Chicken pieces 5
- garlic/ginger 1 finely chopped
- Salt to taste
- Crushed red chilli 1 tsp
- Red chilli powder 1 tsp
- Ground cumin 1 tsp
- Coriander powder 1 tsp
- Lemon 1 tbs
- Yogurt 2 tbs
Recipe
In a large bowl, add yogurt, ginger and garlic paste ( freshly minced ginger and garlic), salt, lemon juice.
Add Crushed Chilli, salt, red Chilli powder, Turmeric, Cumin powder, Coriander powder.
Add a pinch food colour(it’s optional)
Whisk well to form a smooth texture.
Add in the chicken pieces. Mix the pieces well with the marinade, so that the chicken is well coated in the marinade.
Keep the bowl with the chicken covered and refrigerate it for at least 1 hour.
Preheat your Oven on 180 degree- you can use a grill pan on the stovetop also.
Place them on tray and to put in the Oven and cook for 25 or 30 minutes, flipping the chicken on each side to cook evenly in between once.
And that’s it!
Your tandoori chicken tikka are now ready to be served. For serving, I recommend a sliced lemon and salad.
Light the charcoal piece over the stove top and hold using a pair of tongs until the charcoal is red hot. Blow away the ashes and place in a small foil parcel on top of the chicken. Pour a tablespoon of ghee on the hot coal, and place lid over the cooking vessel for 5 minutes. This will ensure a beautiful smoky fragrance and will impart a smoky taste to the tikka dish.
