Tandoor less Chicken Tikka.

The moment this word is uttered “Chicken Tikka” automatically the taste buds respond and one feels saliva in the mouth eager to taste one with the famous Pudina chutney, chaat masala, thin round onion rings and a slice of lime to squeeze over the tikka. The mind automatically calculates when you will need the next serving of the Tikka as you close your eyes and enjoy the tangy,spicy taste in your mouth with the tandoor burned charcoal flavored dish.

For all those who cant afford to keep a Earthen Tandoor at your place due to space constraint and for all those who feel Electric Grills don’t give the same effect as that of the regular Tandoor, here is a simple method of making your Tikkas at home without any Tandoor. Let me go ahead and say that you don’t even need an Oven for making these..how does that sound?

Let us get over and understand the Ingredients first which are a must for making this Dish.

INGREDIENTS

Chicken boneless 500 gms
Garam Masala/Tandoori Chicken Masala 1 Tbsp
Curd 1/2 cup (preferably Hung)
Green chillies paste 4-6
Salt as per taste
Turmeric powder 1/4 tsp
Coriander Powder 1 Tbsp
Cornstarch 1/4 Tbsp (optional)
Red Chilli Kashmiri powder 1/2 Tbsp
Oil – as needed.

METHOD : Like mentioned in some of my posts all kabab preparations are generally double marinated unless done in a hurry. Since we are in no hurry while making this one, we will see how the ideal double marination is done.

First Marination

Cut chicken in small 1/4th inch 1/2 inch cubes and in a bowl add all the ingredients except Red Chili powder and Garam Masala/Tandoori chicken Masala and rub well to coat all pieces evenly. Leave it overnight to marinate in the refrigerator.

Second Marination

Add the Red chili powder and Garam Masala/Tandoori Chicken Masala and cornstarch (optional for binding) and leave for 20-30 minutes after it has come down to room temperature. It is very important to apply all ingredients to the chicken at room temperature.

Now heat a Nonstick pan and add little oil to it. Add the marinated chicken and cook on low flame for about 15-20 mins turning the pieces accordingly in between so that it is cooked well. Stir well till it goes almost dry with all pieces having the cooked paste coated on it.

heat a piece of charcoal on direct flame, now put burned charcoal in a bowl over the  cooked pieces in between the pan and add 1 Tbsp of ghee and cover it immediately with its lid. Ensure no fumes come out thus giving the Tandoori effect to the cooked chicken tikka.

Heat a nonstick tawa on a very high flame with very little brushing of butter on it and put off the flame. Toss 4-8 pieces of the cooked chicken Tikka turning around regularly. This Tawa fry is done to make the chicken tikka a slight hard outer layer retaining the softness inside. Fry with very butter if u want the tandoor effect else it will take away the smoky flavor and make it more moghlai.

Once the Chicken Tikka is ready, serve it with Mint (Pudina) chutney, onion rings, some chaat masala sprinkled on the dish and a slice of lime. Best consumed when hot to see smiles on the faces of your beloved ones.

Uttpal K

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