Ingredients: 250gms boneless chicken pieces (cubed)¼ cup hung curd (½ cup of normal curd when strained will yeild approximately ¼ cup hung curd)1 teaspoon of ginger paste1 teaspoon of garlic paste1 teaspoon red chilli powder1 teaspoon cumin seed powder1 tablespoon coriander powder1 teaspoon tandoori masala (available at Indian/Asian grocery stores) ¼ teaspoon garam masala (optional)Drop of red food color (optional)salt & pepper to taste1 tablespoon lemon juiceBaking Tray & aluminium sheetButter (as required)Method:
Wash & clean the boneless chicken thoroughly. Pat dry the chicken. Rub some salt, pepper & lemon juice to the chicken & keep it for 15 mins. Then add the hung curd, ginger garlic paste, red chili powder, cumin seed powder, coriander powder, tandoori masala, garam masala & red food color & mix well. Cover with lid or plastic wrap & refrigerate overnight (or for 1-2 hours minimum).
When ready to serve, preheat oven to 400F. Line the baking sheet with aluminium foil & apply some butter on it to prevent the tikka from sticking. Arrange the chicken pieces at uniform distance (not too close to each other). Bake for 20-30 mins. On 10 min mark, apply some butter to the tikka & flip. Apply some butter to the flipped side too & let it bake. On 20 mins mark, check if the chicken is cooked & soft, if not bake for more 5-10 mins by applying some butter & flipping the tikka after every 5 mins.
That’s it, our chicken tikka is ready,Serve hot garnished with some lemon slices, onions & green chutney!! Happy Cooking!!ShwetaSending the recipe to events: Spotlight: Healthy Snacks (Original Announcement Page)
