Easy Chicken Tikka

This Chicken Tikka is an easy and crowd pleasing appetizer. I make this very often in my home, especially when we have guests. It requires very simple ingredients along with patience and time. I am using Chicken breast pieces for this recipe. However, thighs also can be used. This recipe can be exactly followed using paneer or tofu, but the marinating and baking times alone differ.

The main part of this recipe is marination. Chicken should be marinated for at least 24 hours. But I prefer marinating it for 36 hours. The longer the chicken marinates, the better it tastes.

Servings : 4

Prep time : 20 minutes

Marination time : 36 hours (or 24 hours)

Cook time : 40 minutes

Ingredients:

1. Wooden skewers – 5 to 7
2. Chicken Breast – 2 lbs (cut into 1 inch pieces)
3. Home made yogurt – 1 cup
4. Turmeric powder – 1 teaspoon
5. Home made chilli powder – 1 heaping tablespoon (or store bought chilli powder – 1.5 teaspoons and coriander powder – 2 teaspoons)
6. Garam Masala – 1 tablespoon
7. Ginger garlic paste – 1 tablespoon
8. Red food color – a pinch
9. Freshly squeezed lemon juice – 2 tablespoons
10. Cooking Oil – 2 tablespoons
11. Salt – 2 teaspoons (or as required)
12. Onion – 1/2 cup (roughly chopped, refer picture)
13. Bell peppers – 1/2 cup (roughly chopped, refer picture)

Method:

1. First, clean the chicken breasts in water. Then, cut it into 1 inch cubes and keep it aside. Next prepare the marination: Mix the yogurt, turmeric powder, home made chilli powder, garam masala, salt, ginger garlic paste, red food color, lemon juice, oil in a bowl. Taste the marination before adding the chicken into it. If you require more salt or spice please add it now.

2. Next, mix the chicken pieces into it and marinate for 36 hours (or at least 24 hours).

After 36 hours, keep ready the following:-

a) Cut the onions and bell peppers as like shown in the picture.

b) Take the wooden skewers and soak them completely in water for 30 to 45 minutes. This is done to prevent burning of the skewers inside the oven.

3. Now, take one soaked wooden skewer and thread the chicken and veggies alternately. Do not pack them tightly. Give little space in between them, as shown in picture. Similarly assemble the remaining chicken pieces and the veggies in the skewers. You can also use mushroom or zucchini here. Pour the remaining marinade over the veggies.

Now, preheat the oven for 350°F. Take an aluminum foil tray or any oven safe dish and place the skewers as shown below. The chicken or the veggies should not touch the tray. Bake for 35 to 40 minutes. Rotate the skewers in the middle of baking. Brush oil in between if required. Baking time may vary from oven to oven. So, you can check the temperature of the meat using a meat thermometer. Once it reads 160°F, the chicken is fully cooked.

4. After the chicken is baked, take them out of the oven and let it rest for 10 minutes. Serve with coriander chutney.