October 31, 2010

Chicken Tikka


This is a favorite Indian food, all over the world! If you use drumstick or boned chicken for this marinate, it becomes Tandoori chicken. When you use boneless chicken breast, it becomes Chicken Tikka! It is very important to follow the 2 marinate process. The second marinate seals in the first marinate, and keeps it tender and juicy.

What I used:

2lb boneless chicken
Marinade 1:
1tsp ginger garlic paste,
½ tsp chili powder,
2 tsp lime juice and salt to taste 

Marinade 2:
1tsp ajwain seeds (optional)
2Tbsp gram flour
½ cup yogurt
1tsp chili powder(less or more as you need)
1/4tsp turmeric
1/4tsp garam masala powder
1tsp ginger garlic paste
3tsp oil and salt to taste




First, cut up the boneless chicken into cubes. Marinate it with the ingredients mentioned under marinate1. Let stand for 20 minutes.

Meanwhile, add a little oil into a small shallow pan. To this, add 2Tbsp gram flour, cook on medium flame, and turn off, continue stirring the gram flour, to prevent lumps. 

Now, in a bowl, add the ingredients mentioned under marinate2.  Pour in the roasted gram flour. Whisk it all with 2tsp oil. Pour this yogurt marinate on to the chicken that has been marinating. Soak for 2-3 hours.   
Tip: Do this marinate overnight, or at noon, and bake it for dinner.


Poke them on to a skewer. Either with some diced vegetables (pepper, onion, tomato), or plain. Bake on a greased sheet at 425F for 10 minutes. Baste it with oil. Now keep it on the top rack and broil it for another 7 minutes.
Tip: When using skewer sticks, soak them in water for 30 minutes. That way they won’t char in the oven or on the grill. Serve hot!