Some dishes we eat at restaurants make us feel that it can never taste so good when we make at home.Chicken Tikka is something that I never imagined trying at home. But, when I tried, I found it to be very simple. So, try it out...and I'm sure you would like it. I found this easy video recipe of Chef Harpal Singh here...
Boneless chicken - 500 gms (preferably chicken breast, cut into bite size cubes)
Ginger Garlic paste - 1 tsp
Chilly powder - 1 tsp
Lemon juice - 2 tsp
Oil - 2 tbsp
Ajwain seeds - 1 tsp (I did not use it)
Gram flour/Besan - 1.5 tbsp
Thick curd/yoghurt - 3 tbsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1/4 to 1/2 tsp
Oil -1 tbsp
Capsicum/Bell Pepper - Red, green and yellow. This is optional, I added it as I like it :-)
1. Mix all ingredients listed under first marination and keep aside for 20 mins.
2. Meanwhile get the second marinade ready. Heat oil in a pan and ajwain seeds. Add besan and keep stirring for few minutes taking care not to burn it. Turn off stove and pour the besan mix to yoghurt. Add ginger garlic paste, turmeric and chilly powders,garam masala and salt and whisk well till you get a smooth paste. Add 1 tbsp oil and combine well. Add the marinated chicken to the second marinade and keep it marinated for 2-3 hrs.
3. Preheat oven to 220C for 10 mins. You may also do it in microwave convection mode or do a BBQ. Soak wooden skewers in water for 15-20 mins to prevent them from burning in the oven. Line a baking tray with strong kitchen foil suitable for baking. Brush some oil on the foil.
4. Cut the bell peppers to the same size as chicken pieces and mix in the chicken marinade for 10 mins. Take a skewer and arrange the chicken and capsicum. Bake for 15-20 mins or till chicken is cooked. In between, after 10 mins, brush some oil on the chicken.
Serve hot from the oven :-). You may serve it on the skewer itself or on cocktail sticks like I did.
Sending this to Serve it Grilled
Also sending to Iftar moments at Taste of Pearl City
Also goes to What's on your Kabab Platter