Thursday, December 27, 2007

Chicken Tikka

This is one of the dry dishes I learnt first. I always thought cooking chicken was a lot of work, since any non-vegeterian meal at my home would be prepared on a Sunday and I would see my mom toiling in the kitchen for a long time. So my idea of any non-veg dish was first it is elaborate to make, second it was so hard so never try it on weekdays. These two myths were burnt in my brain so hard, that I did not even attempt to cook a non-veg dish after I moved out of home for sometime. But my craving for chicken made me try something and this was a simple recipe I learnt from a book. I made my own very small improvements to the dish and now one of my favorites. It is one of the dishes I always prepare for a party or a get-together, because most of the preparation is done the previous day.


Chicken breasts – 2 lbs

Oil - 2 Tbsp

Curry leaves – 1 sprig(optional)

Sliced onion and coriander leaves – To garnish

For marinade:

Chilli powder – 2 Tbsp(as per taste)


Garam masala – 1 tsp

Ginger garlic paste – 2 Tbsp

Curd / yogurt – ¼ cup

Lemon juice – 2 Tbsp

1. Cut the chicken breasts into small bite sized pieces and set aside.

2. To prepare the marinade mix all the ingredients listed for marinade in a large bowl.

3. Now add the diced chicken pieces in the bowl and mix it well. Then transfer the chicken pieces to a Ziploc bag or an airtight container and store it in a refrigerator. Allow it to marinate for overnight preferably, if in a hurry 2-4 hours of marinating should also be okay. But longer period of marinating betters the taste of the dish.

4. Now take a heavy wide bottomed vessel and heat 2Tbsp of oil and then add the curry leaves. Add the marinated chicken pieces and cover it with a lid. Allow it to cook on a very low flame for 15- 20mins. The juices from the chicken and the marinade should be enough to cook the chicken.

5. Once the water from the chicken starts to evaporate, stir the chicken every few minutes and cook until each chicken pieces are separate, dry and light brown in color.

6. Garnish the chicken tikka with onion and coriander leaves. Enjoy it as an appetizer or side dish.

Tips for marinating the chicken:

In case of meat/poultry never fork the meat prior to marinating. The holes thus created due to forking allow the marinade juices to flow out of the meat.

Do not prepare or use excessively thick marinades for marination. The thick marinades cannot penetrate very well and thus the final flavors of the main dish get affected.

To marinate inside a Ziploc bag- Place the chicken into the bag and pour in the marinade. Remove as much air as possible from the bag and seal it. Make sure that the chicken is well coated, by massaging the chicken in the stock. Fold the bag in half.

If marinating time is longer than one hour, place the marinating chicken in the refrigerator.

Reduce oil in the marinade for more flavor. The best marinade (unlike the best salad dressing) is about half oil and half acid.

Chicken shouldn't be marinated longer than called for in the recipe. The chicken can become mushy if marinated too long, as the acid breaks down the flesh.

You can marinate an entire chicken or chicken parts. Piercing the chicken with a fork, or cutting it into smaller pieces will help it absorb marinade.
Removing the skin from the chicken will help it absorb marinade

In general, two hours of marinating is long enough for the meat to soak up the flavor, but poultry can marinate for up to two days in the refrigerator, according to the USDA Food Safety and Inspection Service. Very acidic marinades can actually toughen the meat over time, so follow the recipe or package directions.


Kajal said...

Looks crispy!!!

poonam said...

good n easy recipe...
wel 1 question in mind tht u have written abt marinating chicken and keepin in the refrigerator. but wont chiken get freeze in refrigerator? i had kept in freezer for overnight n it got freeze in morning. i feel tht if we place it in fridge then it wil be better reply ur suggestion.

poonam said...

good n easy recipe..
hey u have written very good information on marination.
but i had place the marinating chicken in the refrigerator. but it got freeze in the morning.
dont you think that it should be place in fridge?

admin said...

i have launched a new forum related to cooking.if you are interested,you can join it and make your blog more popular by posting about your recipes there.the link is

Deepu said...

i LOVE chicken tikka...but are there any South Indian recipes for chicken that taste kind of like this?

Indian food recipes said...

is there a more spicy way to make this? mine keeps coming out kind of bland.....

Smoker Grills said...

Thanks for your recipe.I love Chicken Tikka.
But I have one question that it is necessary to make curry,I like it most when it will make without curry.

Anonymous said...

I love your site and Your recipes. I have featured you in "Featured Sites"

Kimberly @ the How to Cook Blog said...

Fabulous food blog!!! Kudos!

I came by today to let you know about my Foodie Blog Carnival!

You can get some PR or just have fun entering a blog post in the Foodie Blog Carnival!

Entries are being accepted until Feb. 23rd! You can enter anything that has to do with food!

I'll provide a link and a mention to your post! So easy...So fun!

I look forward to your entry:

Kimberly Edwards :)

P.S. We are friends on MyBlogLog!

slowcooker said...

I love Indian Chicken dishes - they are very delicious. This dry dish has me floored as my family loves finger foods. For the better part Im into crock pot cooking and would love to get hold of some Indian curries that can cook in themselves.

girdhar said...

really a great blog.keep it up

Indian Video Recipes said...

Such a wonderful idea, This recipe looks so royal that I can wait to prepare it and cherish the taste.

South Indian Recipes said...

I am feeling hungry after looking this article. I will try it now and i hope i will succeed in it.