Chicken Tikka Chicken Kebab

My mouth is watering as I am writing this post. So you can guess how tasty the dish is. For vegetarians, don’t get disappointed. For meatless or vegetarian tikka, follow the same recipe and substitute chicken with paneer to prepare the best paneer tikka ever or even with mushroom, babycorn, cauliflower (gobi), potatoes or even tofu. The taste and the aromatic flavor and the ease of cooking makes this dish one of the most popular Indian recipes. For those who are new to this dish, tikka means chunks of chicken marinated and cooked on skewers using Indian spices. The spices that go into this dish is available in any Indian store and these days I see it even in Big stores like Walmart, Target, and Kroger. Chicken tikka is a dry item served as a side or starter or appetizer, where the marinated chicken in Indian spices is grilled to perfection on bbq (tandoor) or stovetop or oven. Chicken tikka masala has more spices than chicken tikka, thus making it hotter and spicier. It is a gravy or curry-based that can be served as an entrée or main dish with Indian bread like naan or roti. The key to the dish is marinating the chicken and the broiling time within the oven. When broiled, the chicken should develop uniform dark spots at the end of cooking, this is the signature of the yummiest tikkas. Tikkas taste the best when it’s spicy. Depending on the heat (spice level) you can tolerate adjusting the number of green chilies and red chile powder in the recipe below. I have used coriander seeds and cumin seeds. If you find it difficult to get the seeds you can substitute it with cumin powder and coriander powder. For maximum flavor, I would say overnight. But if you decide to make it all of a sudden or cannot resist to taste the dish, marinate at least for 1 hour and use thighs in this case. You can serve the tikka with mint chutney over a bed of rice or along with any naan or roti. You can even build on this recipe and make chicken tikka masala. I will soon share the recipe for the same. So stay tuned. Both work equally good but I generally prefer using thighs over breasts as I love it and the end result is amazing. The more juicer will be the chicken plus additional plus point is marination for thighs is less compared to breasts. If you want to prepare this dish as quickly as possible even for your weeknight dinner, then use chicken thighs. If using chicken breasts for health reasons make sure marinate it a little longer. Overnight would give you the best results. 4 Chicken Thighs, cut into at least 32 cubes or more.2 Red onions, large cubes4 Tomatoes, large cubes2 Green bell pepper/Capsicum, large cubes ¾ cup Water2 tablespoon Coriander seeds1 teaspoon Cumin seeds8-10 Garlic cloves1 inch Ginger6 Green chillies2 tablespoon Sour cream1 tablespoon Kashmiri red chilli powder½ teaspoon Turmeric powder1 teaspoon Salt4 tablespoon Oil for basting/brushing, optional

How to make best Chicken Tikka Recipe at home

Recipe Notes

If you do not have an oven, you can prepare chicken tikka on a stove top. For this heat a non stick pan on medium heat, add 2 tablespoon of oil . Once the oil is hot add chicken (in two batches) to the pan and leave it undisturbed for 8 minutes, and then flip and cook for another 6 to 8 minutes. In the stove top method you can skip adding vegetables, or if you prefer you can saute in a similar fashion as described above. Adjust the amount of red chile powder as per your taste. Depending on the spiciness of the green chilies, vary it in the recipe. Feel free to add jalapenos or even Serrano pepper. You can also substitute coriander seeds and cumin seeds with coriander powder and cumin powder.

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