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Indian With Joyita – Chicken Tikka

Indian with Joyita – Chicken Tikka

Serving 4

INGREDIENTS:

800 gr Chicken breast 

1st Marinate

1 tsp. Garlic paste

1 tsp. Ginger paste

1 tbsp. Lemon juice

1 tsp. Kashmiri chili powder

Salt to taste

2nd Marinate

180 gr Yoghurt

1 tsp. Kashmiri chili powder

½ tsp. Garam masala powder

2 tbsp. Ginger – Garlic paste

3 tbsp. Mustard oil

1 tbsp. Cumin powder

1 tbsp. Coriander powder

2 tbsp. Oil

1 tsp. Thymol (ajwain) seeds

2 tbsp. Garam flour

Salt to taste

Vegetables for the tikka:

2 Tomatoes

1 Red capsicum (paprika)

1 Green capsicum (paprika)

2 Onions

Skewer sticks

Butter for basting

Sunflower oil

PREPARATIONS:

  • Cut the chicken and the vegetables into cubes.
  • Marinate the chicken and the vegetables separately with the two marinades.
  • In 2 separate bowls, prepare the 1st Marinate for the chicken and separate for the vegetables.
  • Keep for 30 minutes.
  • Heat the sunflower oil and add the Ajwain (thymol seeds) and the gram flour. Stir it for 2 minutes.
  • In a bowl add the yoghurt, the Ajwain-gram flour mixture and the rest of the ingredients mentioned under the 2nd marinate.
  • Whisk them until well combined.
  • In 2 separate bowls, prepare the 2nd marinate for the chicken and separate for the vegetables.
  • Keep for 45 min (or overnight for best result).
  • Soak the skewer sticks in water.
  • Add the chicken and vegetables in an order e.g. chicken-tomato-green paprika-onion-red paprika, then again chicken and follow the pattern.
  • The prepared skewers will be grilled at 220 °C for 15 – 20 minutes or until the chicken is cooked.
  • Serve hot with mint chutney or sour cream

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