It’s the season for some grilling/ barbecuing! Chicken Tikka is a perfect dish which you can make when you have some friends over and when you don’t really want to spend hours in the kitchen.
The key to this dish is marination. Other than that, even a newbie cook will be able to do it. The best result will be if you marinate it overnight. It will make the chicken nice and tender and juicy. But if you are crunched for time, you can marinate for anywhere between 1 to 2 hours. The actual cooking time will just take 20 to 25 minutes. Here is a quick and hassle free version of Chicken Tikka.
- Boneless Chicken – 1.5 lb
- Bell Pepper – 1
- Onion – 1
- Plain Yogurt – 1 cup
- Ginger Garlic paste – 1 tbsp
- Chilli Powder – 2 tbsp
- Turmeric powder – 1/2 tsp
- Coriander Powder – 1 tbsp
- Pepper Powder – 1 tsp
- Lime Juice – 1 tbsp
- Salt as per taste
- Clean the chicken and cut it in pieces. Cut the bell pepper and onion in cubes. Take the yogurt in a big mixing bowl and combine all the spices. As always adjust the chilli powder as per your preference. If you are someone who cannot handle too much heat, reduce the chilli powder. Mix well and add the chicken, onion and bell pepper in it. Add lime juice and mix it well. Marinate it and refrigerate it overnight. If you have less time, at least marinate for an hour before you start cooking.
- Put the chicken, bell pepper and onion on the skewers. If you are using the oven, place aluminium foil on a large baking pan for easy clean up and broil for around 20 to 25 minutes. Flip it around the 10 minute marker. After about 20 minutes, check to see if the chicken is done. If not, keep it for 5 to 10 minutes extra. The best way is to grill/ barbecue them. Barbecuing gives a nice smoky flavor to it.
- Serve it with a refreshing salad or with mint chutney. Enjoy!! It is perfect for weekends!! Some even love to put it in pita bread or wraps along with lettuce filling. Eat it however you wish too. There are no rules.
Tip: If you are using wooden skewers like mine, soak them in water for sometime before you put the chicken on them. This will prevent them from burning.