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Chicken Tikka Kebabs

Chicken Tikka is a chicken dish originating in the Indian subcontinent during the Mughal era. The dish is popular in India, Bangladesh and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka (Tike in Turkish, and Tikə in Azerbaijani) is a Persian word, meaning “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarindchutney served with onion rings and lemon

Chicken Tikka Kebabs are marinated overnight with our Delhi Tikka Masala and other ingredients and are put on a direct flame @425F for about 40 mins.

Ingredients:

• 2 tbsp ghee (clarified butter),
• 1 tbsp of mustard oil,
• 50gms of Delhi Tikka Masala – divided ½,
• 3 tbsp of ginger and garlic paste,
• 150gms of unsweetened yogurt – at room temp – whisked – divided.
• 1 lemon.
• ½ tbsp kasoori methi (fenugreek leaves)
• ½ tbsp dried pudina (mint leaves)
• 3lbs of chicken – cut in bite size pieces.

Steps to blanch tomatoes:

• Take a pan with enough water to cover the tomatoes.
• Add tomatoes and bring the water to boil.
• Once the water has boiled, discard the water and put the tomatoes in another bowl with room temp water.
• Wait for 5 mins – peel the skin off and discard skin.
• Blend the tomatoes.

Steps to Marinate chicken:

• Add 2 tbsp of ginger/garlic paste.
• 1 lemon juice.
• 2 tbsp of yogurt.
• 15gms of Delhi Tikka Masala.
• 1 tbsp of mustard oil (or any other oil available).
• Mix all contents well and do a taste test – adjust salt as needed.
• Add chicken, mix well and marinate overnight. (or at least 3-4 hours).

Steps:

• In a pan – put oil/ghee – let it become hot. Add ½ of the Delhi Tikka Masala to the oil and mix well. Cook for 1-2 mins.
• Add blended onions and cook for 4-5 mins.
• Add remaining ginger/garlic paste and cook till the raw smell of ginger/garlic goes away. About 2-3 mins. Stir regularly.
• Add the blended tomatoes and remaining tikka masala in and cook on medium-low heat till the oil separates. About an hour. Half way through – add the remaining yogurt, mix well and cook till oil separates. Stir every 10-12 minutes.
• Add the kasoori methi and pudina into the mix.
• Add the marinated chicken curry – cook till chicken is tender. Depending on size of pieces ~40 mins.
• Taste test – add salt as needed.

Enjoy!

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Chicken Tikka Kebabs

Chicken Tikka is a chicken dish originating in the Indian subcontinent during the Mughal era. The dish is popular in India, Bangladesh and Pakistan. It