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Kya Baat Hai! Mirchi Chicken Tikka – Spicy, Tangy and Absolutely Chatpata!

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Chef Curry Do’pyaza

Kya Baat Hai! Mirchi Chicken Tikka – Spicy, Tangy and Absolutely Chatpata!

Namaste Doston! And a warm “Kem Cho?” to all my Gujarati friends! Chef Curry Do’pyaza here, back in your kitchens and ready to spice things up!

Today, we’re diving headfirst into a dish that’s close to my heart and guaranteed to set your taste buds dancing – Mirchi Chicken Tikka! This isn’t your average, run-of-the-mill tikka. This is a fiery, flavorful explosion that’s perfect for those days when you need a little oomph in your life.

Mirchi Chicken Tikka is a star during Diwali celebrations, adding a vibrant kick to the festive spread. It’s also a popular choice during Holi, where its bold flavors perfectly complement the joyous atmosphere. And let’s not forget those monsoon evenings! Imagine enjoying this spicy delight with a hot cup of chai while the rain patters outside – pure bliss!

A Little Slice of History

While the exact origins are a bit hazy, Chicken Tikka itself is believed to have originated in the Punjab region of India, sometime during the Mughal era. The “Mirchi” twist is likely a more recent innovation, a testament to India’s love for all things spicy and flavorful! Think of it as the modern, bolder cousin of the classic.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 30 minutes for marinating)
Cooking Time: 25 minutes

Ingredients:

  • 500g Boneless Chicken, cut into 1-inch cubes (Murgh, without bone)
  • 2 Green Bell Peppers, cut into 1-inch pieces (Shimla Mirch)
  • 1 Red Bell Pepper, cut into 1-inch pieces (Lal Shimla Mirch)
  • 1 Large Onion, cut into 1-inch pieces (Pyaaz)

For the First Marination:

  • 1 tbsp Ginger-Garlic Paste (Adrak-Lahsun ka Paste)
  • 1 tbsp Lemon Juice (Nimbu ka Ras)
  • 1/2 tsp Turmeric Powder (Haldi Powder)
  • 1/2 tsp Red Chili Powder (Lal Mirch Powder)
  • Salt to taste (Namak)

For the Second Marination:

  • 1 cup Thick Yogurt (Dahi)
  • 2 tbsp Gram Flour (Besan)
  • 1 tbsp Ginger-Garlic Paste (Adrak-Lahsun ka Paste)
  • 1 tbsp Green Chili Paste (Hari Mirch ka Paste) – Adjust to your spice level!
  • 1 tbsp Coriander Powder (Dhania Powder)
  • 1 tsp Cumin Powder (Jeera Powder)
  • 1/2 tsp Garam Masala
  • 1/4 tsp Black Salt (Kala Namak)
  • 2 tbsp Mustard Oil (Sarson ka Tel)
  • Salt to taste (Namak)

Instructions:

  1. First Marination: In a large bowl, combine the chicken with ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes. This helps tenderize the chicken and infuse it with flavor.
  2. Second Marination: In another bowl, whisk together the yogurt, gram flour, ginger-garlic paste, green chili paste, coriander powder, cumin powder, garam masala, black salt, mustard oil, and salt. This is where the magic happens! The yogurt will keep the chicken moist, and the spices will create a delicious, complex flavor.
  3. Combine and Marinate: Add the marinated chicken to the yogurt mixture and coat well. Make sure every piece is covered in that beautiful, creamy marinade. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful the tikka will be!
  4. Assemble the Tikka: Thread the chicken, green bell peppers, red bell peppers, and onions onto skewers. Alternate the chicken and vegetables for a colorful and appealing presentation.
  5. Cook the Tikka: Now, it’s time to cook these beauties! You can use a grill, oven, or even a pan on the stovetop.
    • Grill: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
    • Oven: Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning halfway through, until the chicken is cooked through and slightly charred.
    • Stovetop: Heat a little oil in a pan over medium heat. Place the skewers in the pan and cook for about 15-20 minutes, turning frequently, until the chicken is cooked through and slightly charred.
  6. Serve Hot: Once cooked, remove the Mirchi Chicken Tikka from the skewers and serve hot with your favorite chutney, naan, or rice.

Tips for Best Results:

  • Use thick yogurt: This prevents the marinade from becoming too watery.
  • Don’t overcook the chicken: Overcooked chicken will be dry and tough.
  • Adjust the spice level: Add more or less green chili paste to suit your taste.
  • Marinate overnight: For the best flavor, marinate the chicken overnight.
  • Baste with butter: While grilling or baking, baste the tikka with melted butter for extra richness and flavor.

Cooking Variations:

  • Pressure Cooker: While not traditional, you can partially cook the chicken in a pressure cooker with a little water before marinating. This reduces grilling/baking time. Be careful not to overcook!
  • Air Fryer: Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
  • Microwave: I wouldn’t recommend this method, as the chicken may become rubbery.
  • Slow Cooker/Crockpot: This is not suitable for this recipe as the high heat is required to make the recipe.

Nutritional Information (Approximate, per serving):

  • Calories: 350-400
  • Protein: 40-45g
  • Fat: 15-20g
  • Carbohydrates: 10-15g

Serving Suggestions:

  • Serve with mint-coriander chutney (Pudina-Dhania Chutney) for a cooling contrast.
  • Pair with naan bread or roti for a complete meal.
  • Serve as an appetizer at your next party.
  • Enjoy with a side of sliced onions and lemon wedges.

Ab Kya Soch Rahe Ho? (What are you waiting for?)

Go ahead and try this recipe at home! It’s a guaranteed crowd-pleaser, and I know you’ll love the spicy, tangy flavor of Mirchi Chicken Tikka. Cook it with love, share it with your friends and family, and enjoy the deliciousness!

Happy Cooking, Doston!

– Chef Curry Do’pyaza