Reshmi Murgh Tikka... The Chicken Tikka with a Silken Feel!

I have been the most inconsistent, random blogger and today since I feel terribly jobless, I have searched out these tikka pictures from my drafts and posting them here along with the recipe. High time I fed my blog something. Not that I have extended support to my neighbour food court and the food joints not 3 minutes away from where I live in Singapore! (That is why I have lived where I have lived and continue living here since the past 12 years... right in the MIDDLE of Singapore, I am not a 'suburb' person!) Cooking is so much, I guess, in my blood, that it is painful to stay away from the kitchen. So it is business as usual at Sangeeta's Kitchen.
The word 'tikka' is comforting. The quintessential term that symbolises Indian cooking in every part of the world. The list of ingredients that follow to make this silken chicken tikka, may seem to be long, but all these will help you generally if you have them in your kitchen cupboard. Not that if you leave out one or two from them, will make a difference. I always say: Adjust with what you have. Things will fall into place on its own. And sometimes, you will end up with a better stuff, your own creation!

Boneless Chicken Legs, cut into 1 to 2 inch pieces - 450 grams
Medium Onion - 1, chopped fine
Garlic Cloves, chopped - 4
Gram Flour - 1/2 cup
Oil - 2 tablespoons
Butter or Oil - for basting

First Marinade:
Ginger-Garlic Paste - 1 tablespoon
Salt to taste
White Pepper Powder - 1/4 teaspoon (please go ahead with black pepper powder, if that is what you have! I used black pepper:-)
White Vinegar - 1/2 tablespoon

Second Marinade:
Cashew nut Paste - 3/4 cup (Soak the cashew nuts in water for 1/2 an hour and grind them to a paste)
Cream - 1/2 cup
Ginger-Garlic Paste - 1 tablespoon
White Pepper Powder - 1/4 teaspoon
Salt to taste


For the first marinade, mix together the ginger-garlic paste, salt, white pepper powder and vinegar. Rub all this into the chicken pieces (pic 1 ) and set aside for at least 1 hour in the refrigerator.
Heat oil in a pan and add the onion and garlic. Saute for a while (pic 2 ).
Add the gram flour and saute lightly making sure that the colour of the gram flour does not change (pic 3).
Set aside to cool.
For the second marinade, add the roasted gram flour mixture, cream, ginger-garlic paste, salt and pepper powder to the cashew nut paste in a bowl and mix well (pic 4).
Pour this mixture into the marinated chicken (pic 5).
Mix well and set aside to marinate (pic 6) for at least 3 hours in the refrigerator.

Preheat the oven to 200 degrees C (400 degrees F).
Thread the marinated chicken into skewers and cook in the preheated oven for 10 minutes, basting in between with butter or oil.
Turn over, baste again with butter/oil and cook again for another 10 minutes.
Serve hot with a salad.

All you need to go with this tasty, silky tikkas are some bread (Indian or Western, who cares?) and a salad with whatever is available in your kitchen. I had just onions, one tomato and a quarter of a rotting green pepper, which I trimmed and used for the photographs here:) Ready to face the hungry mob!

Lots and lots of love and happiness:-)


Priti S said…
Yum looks so delish
Swasthi said…
loved this recipe Sangeeta, a unique one. Would love to try sometime. bookmarked!
Jay said…
wow...its my all time fav
Tasty Appetite
Priya said…
Highly inviting and irresistible murgh tikka.

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