Chicken Tikka Karaara :-) Satisfaction!

Succulent boneless chicken pieces marinated in ginger, garlic and aromatic spices... roasted in the oven... okay, I stop the melodrama.

Here it is:

Pictures are deceiving, you know, this chicken happens in a jiffy! Great fall back for working women and all will think that you are a domestic goddess! Not that you are not one... considering the high level multitasking happening with all of us. All women are domestic goddesses in their own rights (again, I thank Nigella who made this term a happening one!) and yes, there are shortcuts devised in this world for us to make others understand that we are indeed one. This recipe is one such shortcut. Dont believe?

There you go! (Adapted from Nita Mehta's 'Taste of Amritsar')

Boneless Chicken Breasts - 3 or 4 (or 500 grams boneless chicken cut into 1 inch pieces)
Lemon Juice - 4 tablespoons
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Black Peppercorns - 1 teaspoon (crushed into a powder)
Red Chilly Powder - 2 teaspoon
Hung thick yoghurt - 2 cups
Grated Processed Cheese - 1/2 cup
Butter - 1 tablespoon (optional)
Black Salt - 1/4 teaspoon
Dry Fenugreek Leaves - 1 tablespoon
Gram Flour - 5 tablespoon
Refined Oil - 4 tablespoon
Cumin Powder - 2 teaspoon
Garam Masala - 1/2 teaspoon
Chaat Masala - 1 teaspoon
Nutmeg Powder - 1/4 teaspoon

Wash the chicken pieces and pat them dry with a towel.

Marinate the chicken with the first marinade for 1 hour.

For the second marinade, put the gramflour and oil in a pan on the fire and stir continously on low heat till the gramflour starts to change colour. Do not brown. Remove from the fire and let it cool.

Mix all the ingredients of the second marinade together in a bowl along with the roasted gramflour. Add the chicken pieces, marinated in the first marinade into the second marinade. Mix.

Keep the marinated chicken covered in the refrigerator till serving time.

Preheat the oven to 180 degrees C.

 Line the baking tray with a greased aluminium foil. Place the marinated chicken on it. Rub the left over marinade on the chicken pieces.

Cook for 15 - 20 minutes, till the chicken pieces are well cooked.

Toss them over in between once they are browned on one side.

If they are still not browned from the top after getting cooked from inside, put the chicken in the grill mode for 3 minutes. (I 'flame-grilled' mine after they were cooked in the oven. I put them all on skewers after they were cooked and showed them on top of naked flame for a few seconds till they were brown-speckled here and there... just for that professional effect!)

Serve hot with dips of your choice.

I served them with a green chutney made with a small bunch of coriander leaves (stalk and all), a quarter of an onion, a green chilli, lemon juice, salt and chaat masala... all ground together.

The other dip I served them with, is a mix of mayonnaise, red chilly sauce or salsa sauce and tabasco (as much as you can take)! It is damn hot!

And it is damn finger-licking-ly good!!!

Lots of love and happiness:)


Suby said…
Chicken Tikka looks very yummy .........
first time in ur space ....I absolutely loved this version of chicken tikka recipe....loved the use of cheese in it !!!!loved ur space....following ur space now :-) do visit my space in ur free time !!!
Follow foodie said…
Wow Looks great!
Meera Manoj said…
ammmmmmmmaaa.....I cant resist.....!!!
gonna make
my sons r craving Sangi.........!

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