Chicken Tikka Kebab
ID: 613656f1...
A delicious and popular restaurant-style Indian appetizer featuring tender, juicy boneless chicken pieces. The chicken is marinated twice in a rich mixture of yogurt, lemon juice, and aromatic spices, then skewered and roasted to smoky perfection.
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🍳 Cooking Flow
First marinate the chicken in ginger-garlic paste, salt, and lemon juice for 30 minutes. → Prepare the spiced yogurt marinade, coat the chicken, and let it rest in the fridge for 3-4 hours. → Skewer the chicken pieces and arrange them on a foil-lined baking sheet. → Roast at 250°C for 20 minutes, turning them over halfway through. → Lower the oven to 200°C, baste with melted butter, and roast for another 13-15 minutes until charred.
Cooking Steps
Brief Cooking Order
First marinate the chicken in ginger-garlic paste, salt, and lemon juice for 30 minutes. → Prepare the spiced yogurt marinade, coat the chicken, and let it rest in the fridge for 3-4 hours. → Skewer the chicken pieces and arrange them on a foil-lined baking sheet. → Roast at 250°C for 20 minutes, turning them over halfway through. → Lower the oven to 200°C, baste with melted butter, and roast for another 13-15 minutes until charred.
Introduction
A delicious and popular restaurant-style Indian appetizer featuring tender, juicy boneless chicken pieces. The chicken is marinated twice in a rich mixture of yogurt, lemon juice, and aromatic spices, then skewered and roasted to smoky perfection.
Step 1
Prepare 500g of boneless chicken by washing, drying, and cutting them into 2-inch tikka pieces.
Step 2
For the first marinade, add ginger garlic paste, salt, and lemon juice to the chicken. Mix thoroughly with your hands to coat each piece.
Step 3
Set the first marinated chicken aside for 30 minutes.
Step 4
In a separate bowl, add the hung curd, turmeric, cumin powder, garam masala, mace powder, Kashmiri chilli powder, kasuri methi, salt, cooking oil, and optional red food color. Whisk well to combine into a smooth paste.
Step 5
Add the first-marinated chicken pieces to the spiced yogurt mixture (avoid transferring any liquid released from the first marinade).
Ingredients List
Important Notes
To make hung curd, let plain yogurt strain in a cloth or fine strainer for 1.5 to 2 hours to remove all water before starting.
Ensure you take the marinated chicken out of the fridge and keep it at room temperature for 1 hour before skewering to ensure even cooking.
Do not add the watery residue from the first marination into the second spiced yogurt mixture.
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