Chicken Tikka

Chicken Tikka

Boneless spicy chicken baked on skewers.

Megha Menon


  1. 2 Cups Curd
  2. 1 Pound Chicken
  3. Cumin powder
  4. Coriander powder
  5. Chilli powder
  6. Salt
  7. Garam masala
  8. Lemon juice
  9. Turmeric powder
  10. Garlic paste
  11. Ginger paste
  12. Red Chilli whole
  13. Red food color
  14. Skewers
  15. Oil
  16. Butter


30 mins
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    Grind garlic, ginger and red chilli into a fine paste

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    In a separate bowl mix curd, cumin powder, coriander powder, chilli powder, salt and lemon juice.

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    Add the ginger-garlic-red chilli paste to the bowl of curd and spices. Add two drops of red food color and mix well.

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    Cut chicken into small pieces and marinate the chicken. Leave the chicken in the marinade for 12-24 hours.

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    Put the marinated chicken on skewers. Add butter to a hot tava and lay the chicken skewers on the tava. Let the chicken fry until it gets a smoky color on all sides.

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    Preheat oven to 450 F. Grease a baking tray with butter and then place the chicken skewers on the baking tray. Cook the chicken at 350 F

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    Occasionally brush oil on the chicken. This prevents the chicken from drying up. Cook chicken until soft.

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    Remove cooked chicken from skewers. Garnish with coriander and serve with mint chutney.

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