Ingredients for Chicken Tikka Kebab:
(Tsp-Teaspoon; Tbsp-Tablespoon)
– Boneless Chicken – 500 gms (cut into 2” tikka pieces)
1st Marinade:
– Salt- 1 tsp
– Lemon Juice-2 tsp
– Ginger Garlic Paste- 1 tbsp
2nd Marinade:
– Hung Curd- 5 tbsp
– Turmeric Powder- a pinch (1/8 tsp)
– Kashmiri Chilli Powder- 5 tsp
– Garam Masala Powder- 3/4 tsp
– Kasuri Methi(Fenugreek Leaves), dry roasted & powdered- 1/2 tsp
– Salt- a pinch (1/8 tsp)
– Red Food colour- a pinch (optional)
– Cooking Oil- 2.5 tbsp
Other Ingredients:
– Cooking Oil- 2 tbsp
– Piece of charcoal (for infusing smoke to the marinated chicken for a barbecue flavour)
– Ghee- 1 tsp
Preparation:
– To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
– You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.
– Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.
Marination:
– For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.
– To prepare the 2nd marinade, add all the ingredients specified above in a bowl.
– Whisk everything together and then add the marinated chicken pieces without the water that has released from the chicken. Mix everything well so that the chicken tikka pieces are well coated with the marinade.
– Now infuse the marinated chicken pieces with smoke using a burning coal to give a tandoor flavor to the chicken.
– For that keep a small bowl in the marinade to put the coal piece.
– Now take a small piece of coal & keep on gas flame till it has red embers.
– Hold it with a kitchen tong & place it in the small bowl.
– Add 1 tsp of ghee on the coal. It will start to smoke. Cover the bowl immediately with a lid or plate so that the smoke remains inside the bowl. You can remove the coal after 30 mins.
– Set aside to marinate for 3-4 hours in the refrigerator. Take out the marinated chicken from the refrigerator 30 mins before cooking.
Process:
– Heat 2 tbsp oil in a pan and arrange the marinated chicken tikkas side by side. Don’t crowd the pan, make it in 2 batches.
– Fry on high heat for 2 mins, flip the tikkas on the other side and continue to fry on high heat for 2 mins on the other side.
– Flip again on the other side and continue to fry on medium heat for 3 mins on each side. Baste the chicken pieces with oil in the pan on both sides while the chicken is being fried.
– Repeat the above steps for the next batch too.
– Serve as an appetizer.
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