Chicken Tikka is another popular Indian non-vegetarian starter originating from the Punjabi cuisine! Traditionally it is made over coal or in a tandoor, however, here I am creating it over my humble tawa. Believe me, it tastes just as good! The chicken pieces can be either be boneless or with bones; I have used the chicken with bones. Try this version of a beautiful appetizer and leave your loved ones wanting for more!
500g chicken, washed
1 tsp crushed ginger
1 tsp crushed garlic
1 tsp red chilli powder
1 tsp red food colour
1/2 tsp turmeric powder
1 tsp salt
2/3 cup yogurt
4 tbsp lemon juice
1 tbsp chopped coriander
1 tbsp oil
Salad leaves, onion rings, coriander sprigs, lime wedges for garnish
Step 1: In a medium bowl, add ginger, garlic, red chilli powder, red food colour, turmeric, salt. Stir in the yogurt, lemon juice, chopped coriander. Whisk this mixture.
Step 2: Add the chicken pieces into the above mixture and marinate for about 2 hours.
Step 3: Heat oil in a flat pan and add the chicken pieces, stirring continuously. Cover and cook for 10 minutes, until the chicken pieces are tender and the water has dried up.
Step 4: Mix the ingredients and cook till the chicken roasts on all sides. Garnish with salad leaves, onion rings, coriander sprigs and lime wedges. Serve hot!