Boneless Chicken Tikka

Chicken Tikka is boneless chicken pieces marinated in yoghurt and  spices and then cooked in a tandoor (a claypot oven).  At home since we don't have a tandoor we can cook it in the oven.  The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavour. It is eaten with green coriander and tamarind chutney served with onion rings and lemon.

For preparing
BONELESS CHICKEN TIKKA

Ingredients :

500gms  boneless Chicken Breasts

For Marinade :

1 tbsp lemon juice 

Salt & Pepper to taste

For the 2nd  Marinade :

¼ cup Hung Curds 

1 tsp. fresh Ginger paste

1 tsp. fresh Garlic paste

1 tsp. Red Chilli pwd.

1 tsp. roasted Cumin pwd.

1 tbsp. Coriander pwd.

1 tbsp. Tandoori Masala

¼ tsp. Garam Masala pwd.

A drop of Orange Food Color (optional)

Ghee or Oil for basting

Procedure :

Clean and wash the boneless chicken breasts. 

Pat dry and cube the chicken in to sufficiently large pieces. 

Place the pieces of chicken in a  large bowl and rub some salt, pepper and lime juice into the chicken. Set aside for about 15-20 mins.

In another bowl, whisk together the hung curd, ginger-garlic paste, red chilli pwd., roasted cumin seed pwd., coriander pwd., tandoori masala, garam masala and orange food color. 

Add this tandoori paste to the bowl of chicken pieces and mix well to combine. The pieces of chicken should be well coated.  Cover the bowl with cling film or a lid & and let it marinate for about 3-4 hrs or overnight in a fridge.  When ready to cook, pre-heat the oven to 200c.  Line a baking sheet with aluminium foil & lightly brush with oil.  Arrange the marinated chicken pieces at a uniform distance.   After baking for 15-20 mins. remove the tray baste/brush with oil or ghee and flip the tikkas.  Baste the flipped tikkas with oil & let it bake for another 10-12 mins. 

Check with a toothpick to test if cooked through & tender. If not, baste/brush again with some oil & bake again; flipping again after every 3-4 mins. The pieces should actually be lightly blackened.  I have not done this as my kids don't like it.   

For serving sprinkle lemon or lime juice, chaat masala powder, and serve with fresh onion rings.