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Chicken Tikka: A Chatpata Classic from Chef Curry Do’pyaza!

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Chef Curry Do’pyaza

Chicken Tikka: A Chatpata Classic from Chef Curry Do’pyaza!

Namaste, and Kem Chho, my foodie friends! Your friendly neighbourhood Chef Curry Do’pyaza is back with a dish that’s close to every Indian’s heart: the ever-popular, utterly delicious Chicken Tikka!

This isn’t just food, folks, it’s an emotion. We relish Chicken Tikka at joyous occasions like Diwali, Holi, and Eid. It graces wedding feasts, birthday parties, and those cozy monsoon evenings when all you crave is something warm and flavorful. It’s a dish that brings families together, sparking laughter and creating unforgettable memories.

A Little Bit of History, My Doston!

The story goes that Chicken Tikka originated in the royal kitchens of the Mughal Empire. It was a way to tenderize and flavour chicken for the emperors. Over time, it evolved into the smoky, tangy masterpiece we know and love today. Think of it as a culinary time capsule, bringing the past to your plate!

Get Ready to Cook!

  • Preparation Time: 20 minutes (plus marinating time)
  • Cooking Time: 25 minutes

What You’ll Need (Ingredients, Yaar!)

For the First Marination:

  • 500g Chicken pieces, boneless and cut into 1-inch cubes
  • 1 tablespoon Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 1 tablespoon Nimbu ka Ras (Lemon Juice)
  • Salt to taste

For the Second Marination:

  • 1 cup Dahi (Yogurt), thick and hung
  • 2 tablespoons Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tablespoon Garam Masala
  • 1 tablespoon Dhania Powder (Coriander Powder)
  • 1 teaspoon Jeera Powder (Cumin Powder)
  • 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves), crushed
  • 2 tablespoons Sarson ka Tel (Mustard Oil), heated until smoking hot and then cooled slightly
  • 1 tablespoon Besan (Gram Flour), roasted lightly
  • Salt to taste

Let’s Get Cooking! (Step-by-Step, My Friends)

  1. First Marination: In a bowl, mix the chicken with ginger-garlic paste, red chilli powder, turmeric powder, lemon juice, and salt. Coat the chicken pieces well. Cover and refrigerate for at least 30 minutes. This tenderizes the chicken and allows the flavours to penetrate deeply.
  2. Second Marination: In another bowl, whisk together the hung yogurt, ginger-garlic paste, garam masala, coriander powder, cumin powder, crushed kasuri methi, heated mustard oil, roasted gram flour, and salt. The aroma alone will make your mouth water!
  3. Combine: Add the marinated chicken to the yogurt mixture and ensure each piece is generously coated. Cover and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavourful it becomes!
  4. Cooking Time! Now, the fun begins! You have several options:
    • Oven: Preheat your oven to 220°C (425°F). Thread the chicken onto skewers and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through, until the chicken is cooked through and slightly charred.
    • Gas Stove (Tawa): Heat a flat pan or tawa over medium heat. Add a little oil. Place the marinated chicken pieces on the tawa and cook, turning frequently, until they are cooked through and have a nice brown colour.
    • Air Fryer: Preheat your air fryer to 200°C (390°F). Place the marinated chicken pieces in the air fryer basket, ensuring they are not overcrowded. Cook for 12-15 minutes, flipping halfway through, until cooked through and slightly browned.
  5. Serve: Garnish with chopped coriander leaves and a squeeze of lemon juice. Serve hot and enjoy!

Chef’s Tips for Perfect Tikka

  • Hung Yogurt is Key: Use thick, hung yogurt to prevent the marinade from becoming watery.
  • Smoking Hot Oil: Heating the mustard oil until smoking hot and then cooling it slightly before adding it to the marinade gives a wonderful smoky flavour.
  • Don’t Overcook: Overcooked chicken will be dry and tough. Cook until just done.
  • Marinate Longer: The longer the marination time, the more flavourful the chicken.

Tikka Your Way!

  • Oven: Baking gives you that beautiful char.
  • Gas Stove: For a quick and easy version.
  • Air Fryer: A healthier option with crispy edges.
  • Pressure Cooker: Not recommended for this recipe as it can make the chicken too soft.
  • Microwave: Not recommended as the chicken may not cook evenly.

Nutritional Information (Approximate, per serving)

  • Calories: 350-400
  • Protein: 40g
  • Fat: 20g
  • Carbohydrates: 5g

Serving Suggestions

Chicken Tikka is incredibly versatile!

  • Serve it as an appetizer with mint chutney and onion slices.
  • Wrap it in a roti or naan with some salad for a quick and satisfying meal.
  • Add it to your favourite curry sauce to make Chicken Tikka Masala.

Now It’s Your Turn!

So there you have it, my friends! A simple, delicious, and versatile Chicken Tikka recipe that you can easily make at home. Try this recipe, share the joy of this delicious dish with your friends and family. I can’t wait to hear all about your culinary adventures!

Happy Cooking, and until next time, Khana Khao aur Khush Raho! (Eat food and be happy!)