Boneless Tandoori Chicken Tikka

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Boneless Tandoori Chicken Tikka

Hot chicken tikka
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 5 people

Ingredients
  

  • 1 kg Boneless chicken cut into small pieces
  • 2 tsp Kashmiri chilly powder
  • 1 tbsp Lemon juice
  • Salt As reqd

For basting(optional):

  • Butter
  • 1/2 tsp Chat masala
  • For garnishing:
  • Onion rings
  • Lemon wedges

Instructions
 

  • Clean the chicken, remove the bones and cut it into small cubes.
  • Apply a mixture of kashmiri chilly powder, lemon juice and salt to the chicken and keep it aside for half an hour.
  • Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.
  • To this curd, add kashmiri red chilly powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Mix well.
  • Apply this marinade onto the chicken pieces and refrigerate for 4 hours.
  • Heat 4 - 5 tbsp of oil in a non - stick pan.
  • Fry the chicken pieces on a very low flame.
  • :- At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted.
  • Fry the chicken on the other side too, until both sides are reddish brown in colour.
  • Garnish with onion rings and lemon wedges.
  • :- Serve hot.
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