This Indian Recipe Serves 2-4
Chicken tikka or Murgh tikka is a chicken dish originating in South Asia where it stays prevalent in Bangladesh, India & Pakistan. It is also a common dish in South Africa as there are a lot of Indian citizens in the country. It is customarily little bits of boneless chicken heated utilizing sticks in clay oven called a tandoor, subsequent to marinating in flavors & yoghurt—basically a boneless rendition of tandoori chicken.
The word tikka signifies “bits” or “pieces“. It is likewise a chicken dish served in Punjabi cooking. The Punjabi rendition of the dish, be that as it may, is barbecued over super hot coals, & does not generally contain boneless pieces.
In South Africa, it is served as quarter pieces of a whole chicken, be it the breasts or thighs. It is often served with naan or roti.
Chicken Tikka Ingredients:
- 1 teaspoon ginger & garlic paste
- 5 tablespoons Amina’s Chicken Tikka Marinate
- 1 ½ tablespoons Kashmiri chilli powder
- 1 teaspoon salt
- 4 chicken breasts or thighs
- 1 teaspoon whole peppercorns (optional)
- 1 tablespoon plain yoghurt or sourmilk (maas) – I used sourmilk (maas)
- Rinse chicken breast or thigh pieces.
- Poke the chicken pieces with a knife so that when it cooks, it will cook evenly. You can also butterfly the chicken breasts.
- Place chicken pieces in a bowl.
- Marinate the chicken with Amina’s chicken tikka marinade, ginger & garlic paste, yoghurt or sourmilk, salt, peppercorns (optional) & Kashmiri chilli powder. (If you do not have Amina’s marinade available to you, then I suggest mixing some spices like garam masala, dhania powder, jeera powder, curry powder,chilli powder & marinade the chicken along with the other ingredients that followed).
- Cover the bowl & place in the refrigerator for a hour or more.
- Heat a skillet or electric pan & place the marinated chicken pieces on the heated surface- keep on low heat. Alternatively, braai or grill the chicken pieces or stick them in the oven at 180° C for about 50-55 minutes.
- Cover with a lid if possible, so that the chicken can cook throughout.
- Turn the chicken every 10-15 minutes, so it does not burn & the chicken can cook on both sides.
- When the chicken is almost done cooking, turn the heat up so that it can get that char grilled coating.
- Remove from heat & serve hot with roti or naan & freshly fried chips. Don’t forget the chilli sauce.
- The above image was served with garlic naan.