The word tikka comes from the Persian language of the Mughals and means “pieces”. Chunks of chicken are marinated in a spiced yogurt marinade and then skewered and broiled in a hot tandoori oven or baked in a convection oven.
Serves – 4
A. Murgh Tikka
300g Chicken breast
¼ cup hung curd
1 tsp red chilli powder
1 tsp coriander powder
½ tsp paprika (degi mirch)
¼ mango powder (amchoor powder)
1 tsp cumin powder
½ tsp garam masala
⅛ tsp chaat masala
Salt to taste
Juice of 1 lemon
1 tsp ginger paste
1 tsp garlic paste
½ tsp oregano
3 tbsp vegetable oil
Butter for greasing
B. For Garnishing
1. Wash and cut the chicken breast to equal sized cubes, remove the moisture from them using a colander for a while to take away the dripping water.
2. In a deep bowl add the hung curd, red chilli powder, coriander powder, paprika, mango powder, cumin powder, garam masala, chaat masala, salt & lemon juice. Mix well.
3. Add ginger and garlic paste. Mix well.
4. Add oregano. Mix well.
5. Make small slits in the chicken and mix it with the ground spices really well.
6. Add vegetable oil over the chicken and massage it for atleast 10 minutes.
Please Note: Do not skip massaging the chicken because this is the trick to make your chicken tikka tender and soft instead of chewy.
7. Marinate for 3 hours or overnight if possible.
8. Pre-heat the oven at 180ᵒ C.
9. Grease the baking tray with butter. Place the marinated chicken on the prepared tray & brush it softly with some butter. Cook for 9 minutes on one side then turn & cook for another 9 minutes from the other side.
10. For serving, plate the cooked murgh tikka with some onion rings, green chutney, lemon wedges and garnish it with some chaat masala.
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