ChICKEN TIKKA NO OVEN | CHICKEN TIKKA KEBAB ON TAWAI CHICKEN TIKKA RECIPE

Chicken Tikka No Oven | Chicken Tikka Kebab on
Tawa | Chicken Tikka Recipe | Chicken Tikka
Kebab | Chicken Tikka Without Oven | Tandoori
Chicken Tikka Kebab | Chicken Kebab | How to
Make Chicken Tikka | Murgh Tikka Kebab
Ingredients for Chicken Tikka Kebab:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boneless Chicken - 500 gms (cut into 2" tikka pieces)
1st Marinade:
Salt-1 tsp
Lemon Juice-2 tsp
Ginger Garlic Paste-1 tbsp
2nd Marinade
Hung Curd- 5 tbsp
Turmeric Powder-a pinch (1/8 tsp)
Kashmiri Chilli Powder-5 tsp
Garam Masala Powder-3/4 tsp
Kasuri Methi(Fenugreek Leaves), dry roasted &
powdered-1/2 tsp
Salt-a pinch (1/8 tsp)
Red Food colour- a pinch (optional)
Cooking Oil- 2.5 tbsp
Other Ingredients:
Cooking Oil- 2 tbsp
Piece of charcoal (for infusing smoke to the
marinated chicken for a barbecue flavour)
Ghee-1tsp
Preparation:
To prepare the hung curd, strain the water from
the curd or plain yogurt using a strainer or cloth
to have a thick curd without any water. This may
take 1.5 to 2 hrs, so plan accordingly.
You can use chicken tikka pieces or
alternatively cut boneless chicken fillets into
tikkas.
Wash and pat dry the boneless chicken fillets.
Cut into 2" tikka shapes
Marination:
For the 1st marinade, add all the ingredients,
mix well and set aside for 30 mins.
To prepare the 2nd marinade, add all the
ingredients
mix well and set aside for 30 mins.
To prepare the 2nd marinade, add all the
ingredients specified above in a bowl.
Whisk everything together and then add the
marinated chicken pieces without the water that
has released from the chicken. Mix everything
well so that the chicken tikka pieces are well
coated with the marinade.
Now infuse the marinated chicken pieces with
smoke using a burning coal to give a tandoor
flavor to the chicken
For that keep a small bowl in the marinade to
put the coal piece.
Now take a small piece of coal & keep on gas
flame till it has red embers.
Hold it with a kitchen tong & place it in the small
bowl.
- Add 1 tsp of ghee on the coal. It will start to
smoke. Cover the bowl immediately with a lid or
plate so that the smoke remains inside the bowl.
You can remove the coal after 30 mins.
Set aside to marinate for 3-4 hours in the
refrigerator. Take out the marinated chicken from the refrigerator 30 mins before cooking.
Process:
Heat 2 tbsp oil in a pan and arrange the
marinated chicken tikkas side by side. Don't
crowd the pan, make it in 2 batches.
Fry on high heat for 2 mins, flip the tikkas on the
other side and continue to fry on high heat for 2
mins on the other side.
Flip again on the other side and continue to fry
on medium heat for 3 mins on each side. Baste
the chicken pieces with oil in the pan on both
sides while the chicken is being fried.
Repeat the above steps for the next batch too.
Serve as an appetizer