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Chicken Tikka

 INGREDIENTS:

  1. Chicken 500 gram (bone in thighs or legs)
  2. Yogurt 1 cup
  3. Lemon Juice 2 tbsp
  4. Ginger-Garlic Paste 1 tbsp
  5. Tandoori Chicken Masala 2 tbsp
  6. Kashmiri Red Chili Powder 2 tsp
  7. Salt to taste
  8. Mustard Oil 2 tbsp
  9. Kasoori Methi 1 tbsp
  10. Gram Flour 2 tbsp
  11. Orange Food Color 3-4 drops (optional, for vibrant color)
  12. Butter for basting

METHOD:

Serving Size: 5-6

Dry roast the gram flour and keep aside. This is used to impart a nutty aroma.  Heat the mustard oil to its smoking point and set aside to cool down.

In a large bowl combine yogurt, lemon juice, ginger-garlic paste, tandoori masala, kashmiri red chili powder, kasoori methi, mustard oil, roasted gram flour and salt.

If desired, add 2-3 drops of orange food color to give the chicken a vibrant red color. Mix everything well to form a thick marinade.

Coat the chicken pieces with the marinade, making sure they are well covered.

Cover the bowl and refrigerate for at least 1-2 hours. For best results marinate overnight to let the flavors infuse.

Pre heat the oven to 200-degree Centigrade and line a baking tray with parchment paper.

Place the marinated chicken on the butter paper lined tray ensuring there is enough space between each piece for even cooking.

Bake the chicken for 30-35 minutes or until its cooked through and slightly charred at the edges. Flip over in-between and brush with melted butter. For extra smokey flavor you can broil for 5-7 minutes at the end to get a nice char.

When the tikkas are ready sprinkle lemon juice, and 1 tbsp melted butter.

Serve chicken tikkas with mint chutney.




 
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