Homestyle Simple Chicken Tikka | High Protein Chicken Recipe for Weightloss
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • Chicken breast – 300 gms, boneless & skinless
  • Onion – 1, large
  • Bell pepper of any color – 1, large
  • Hung curd or Greek yogurt – 1 cup
  • Garlic puree/paste – 2 tsp
  • Ginger puree/paste – 1 tsp
  • Freshly crushed black pepper – ½ tsp
  • Garam masala – 2 tsp
  • Amchur powder/dry mango powder – 1 tsp
  • Mustard oil – 2 tbsp
  • Salt to taste
  • If you like it spicy then add green chilli paste as per your taste for that extra kick!
  • Few bamboo skewers for grilling
Instructions
  1. Wash and pat dry the chicken breast. Once completely dry, cut them into 1-inch cubes. Make sure there is no extra fat attached to the chicken breast. Set aside in a mixing bowl.
  2. Cut the onion into big chunks; then separate each layer to get the onion petals. Cut the bell pepper into 1-inch chunks. Set everything aside in another bowl.
  3. Now add the ginger and garlic paste to the cut chicken cubes. Add ¼ teaspoon of crushed black pepper and salt to taste (about half a teaspoon) and mix everything well so that each chicken cube is well coated with the aromatics. Set them aside for at least 30 minutes.
  4. Meanwhile, prepare the yogurt marinade. Take the Greek yogurt or hung curd* in a large mixing bowl. Add mustard oil, garam masala, dry mango powder, remaining black pepper and salt to taste (about half a teaspoon). Give it a very good mix using a wire whisk.
  5. Now drop the chicken cubes into the yogurt mixture and using a spatula stir everything well so that all chicken cubes are nicely coated with the marinade. Take time and patiently mix everything as right mixing will ensure your chicken tikka turns out juicy and tasty.
  6. Once chicken cubes are thoroughly mixed, drop in the chopped vegetables – onion and bell peppers – into the same bowl of marinated chicken. Give a final mix and set aside for 2 hours upto overnight for best result.
  7. When you are ready to grill, soak the bamboo skewers in water for 15 minutes so that they don’t burn under the hot grill.
  8. Preheat your oven for 10 minutes at 200 C / 400 F and place the wire rack at the top most level. Take a baking sheet and line it with aluminium foil. Then place a grilling rack on top of the baking sheet.
  9. Now start threading the chicken and veggies into the skewers alternatively keeping at least an inch gap at the end of skewers for easy holding.
  10. Once all the chicken cubes and veggies are threaded, place them on the grilling rack in a single layer i.e. do not place one skewer on top of another as that will prevent even cooking.
  11. Now place the grilling rack inside the oven along with aluminium foil lined baking sheet below the rack to catch any dripping liquid. This will keep your oven clean and odour-free.
  12. Grill/broil the chicken tikka for 15 minutes at 200 C. Then take out the grilling rack and check to ensure chicken or veggies are not getting too charred.
  13. Flip over the skewers and put the chicken tikka back in the oven for another 10 to 15 minutes or until cooked through and lightly charred at the edges.
  14. Take them out and transfer the chicken tikka to a serving platter. Squeeze lemon juice if you like the tanginess and serve the delicious chicken tikka with homemade coriander mint chutney. Enjoy!
Notes
*To make hung curd, tie the regular plain curd in a large muslin cloth and squeeze out water. Then hang it on top of your kitchen sink for about 4 hours to let the remaining excess water drip off. Finally what you will get is the thick & creamy curd which is nothing but a magic ingredient!

**Don’t have a conventional oven? Nothing to worry, you don’t need one! You can make these scrumptious chicken tikka on our good old tawas/griddle as well. Read the article above the recipe to know how!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2022/03/homestyle-simple-chicken-tikka/