March 1, 2014

Herbed Chicken Tikka

Kolkata Food Bloggers has geared up with the March events. The very first event of the month is called "Kashmir to Kanyakumari". All the bloggers are pretty excited and busy in their kitchens to come with something special regional dishes from North India to South India. For me the month has started with a very busy note. I am semi-shifting to my new house, where we have the plan to spend our vacation and some quality time on and off. So that needs a minimum setup to consider it as the habitat. Last few days ran off with some crazy whole day shopping what made us happy and at the same tired too. I have taken leave from my work for few days to enjoy and relax some special time in setting up the home after our mind. Hope to come up soon with snaps of my new home. Right now let me share my contribution for the event that I have come up considering this busy schedule - a pretty easy one which takes almost no time to shred your energy . I have made Chicken Tikka picking it up from the North Indian Cuisines. I have given a twist to our regular Chicken Tikkas to make taste a bit different. I have baked it but for best result if you have a charcoal griller then go for it. I bet  it would taste 2 times better than the baked/grilled one. Following are some detail I am sharing about Chicken Tikka from Wikipedia:
"Chicken tikka (Hindi: मुर्ग़ टिक्का Urdu: مرغ تکہ ‎; [ˌmʊrɣ ˈʈɪkkaː]) is a chicken dish originating in the Indian Subcontintent where it remains popular in both Pakistan and India. It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating inspices and yogurt - essentially a boneless version of tandoori chicken.[1] The word tikka means "bits" or "pieces". It is also a chicken dish served inPunjabi cuisine. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander andtamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala."(Source:
For Maronation:
Boneless Chicken (Cubed) - 300gm
Curd- 2 tbspn
Ginger Garlic Paste- 1 & 1/2 tbspn (Heaped)
Onion Juice - out of one large
Mixed Herb (Dry) - 2 tspns (crushed)
Red Chili Powder- 1/2 tspn (One can add more or less, depends on the hot quotient)
Salt as per taste
Mustard Oil- 1 tspn
Tomato (Diced)- 1 medium
Onion (Diced) - 1 small
White oil- 1 tspn
Salt and sugar as per taste
White Pepper- A pinch
1. Mix all the ingredients under marination and marinade for at list 5-6 hours. For best result keep it over night.
2. Pre-heat the oven at 200 Degree C for 6-7 minutes.
3. Place the chicken cubes on a baking tray and bake for 20 minutes (10+10 both sides).
4. Heat oil on a pan. Add the diced onion and and the seasonings for a couple of minutes or so. Add the tomatoes fry for few seconds and then take it off from the fame.
5. Take Skewers. Prick the Chicken Tikka's along with the onion and tomatoes.
6. Grill for 5 -10 minutes on high and serve hot with salad or your desired dips.


Trisha said...

Just what I was looking for :) This is my first time here - visitng from CAL.

Indrani said...

Mouthwatering clicks of chicken tikka....i have to make it soon, tomar natun ghar khub sundor kore sajao, ki exciting lage na, wait korchi pic er janya