Chicken Tikka Kebab Recipe

Ingredients for Chicken Tikka Kebab:

(Tsp – teaspoon; Tbsp – tablespoon)

  • Boneless Chicken – 500 gms (cut into 2” tikka pieces)

1st Marinade:

  • Salt- 1 tsp
  • Lemon Juice-2 tsp
  • Ginger Garlic Paste- 1 tbsp

2nd Marinade:

  • Hung Curd- 5 tbsp
  • Turmeric Powder- a pinch (1/8 tsp)
  • Kashmiri Chilli Powder- 5 tsp
  • Cumin Powder- 1/2 tsp
  • Garam Masala Powder- 1/2 tsp
  • Mace Powder(Javitri Powder)- 1/2 tsp
  • Kasuri Methi(Fenugreek Leaves), dry roasted & powdered- 1/2 tsp
  • Salt- a pinch (1/8 tsp)
  • Red Food colour- a pinch
  • Cooking Oil- 2.5 tbsp

Other Ingredients:

  • Butter, for basting(melted) – 2-3 tbsp

Preparation:

  • To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
  • You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.
  • Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.
  • For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.
  • To prepare the 2nd marinade, add all the ingredients specified above in a bowl.
  • Whisk everything together and then add the marinated chicken pieces without the water that has released from the chicken . Mix everything well so that the chicken tikka pieces are well coated with the marinade.
  • Set aside to marinate for 3-4 hours in the refrigerator. Take out the marinated chicken from the refrigerator after 3 hrs & keep it in room temperature for 1 more hour before skewering & placing in the oven.

Process:

  • Skewer the marinated chicken tikkas on a metal skewer 4 at a time.
  • Lay the skewers on a foil lined baking tray
  • Preheat the oven/OTG to 250 degrees C.
  • Slide in the tray in the top slot of the oven.
  • Roast for 10 mins at 250 degrees C. After 10 mins turn the chicken tikkas.
  • Roast for another 10 mins at 250 degrees C on the other side.
  • Remove and baste with melted butter.
  • Reduce the oven temperature to 200 degrees C.
  • Roast for 7-8 mins at 200 degrees C. Flip the chicken and continue basting with melted butter.
  • Finally roast for another 6-7 mins at 200 degrees. Remove the tray once the edges of the chicken are lightly charred.
  • Serve as an appetizer.

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