INDIAN STYLE CHICKEN TIKKA

INDIAN STYLE CHICKEN TIKKA

TIME : 

Prep Time: 2 to 3 hours
Cook time: 25 to 30 minutes
Serves: 2 to 3

INGREDIENTS : 

1. Chicken,cut into small pieces- 400 gms
2. Oil / melted butter- as required

FOR MARINATION : 

1. Yogurt- 1.5 tbsp
2. Ginger paste- 1 tbsp
3. Garlic paste- 1 tbsp
4. Kashmiri chili powder-1/2 to 3/4 tbsp (according to taste)
5. Garam masala- 1/2 tsp
6. Tandoori masala-3/4 tsp( or use homemade Tandoori masala)
7. Lime juice- 2 tsp
8. Mustard oil/vegetable oil- 2 tbsp( see notes)
9. Butter- 2 to 3 tsp
10. Salt- to taste

INSTRUCTIONS : 

In a bowl,combine together all the ingredients listed under 'For marination'.

Rub this onto the chicken pieces,until it is coated well.

Cover and refrigerate for about 2 to 3 hours.Thread the chicken pieces on bamboo skewers.

Preheat oven to 250 deg C.Place the skewers on a greased tray and bake for about 12 to 15 minutes.Baste them with  the pan juices and turn the pieces over.Drizzle melted butter,if desired.Bake for another 5 to 10 minutes,turning once or twice between.Broil for 3 to 4 minutes for charred look. ( Make sure you do not over cook the chicken,it should be soft , tender and juicy from inside.)

Serve with pudhina/mint chutney, rice / roti.

NOTES : 

• STOVE TOP Method:Drizzle oil on a skillet /grill pan.Place the skewered chicken on the pan and cook for about 8 to 10 minutes, over medium heat.Drizzle more oil/butter and turn them over a couple of times,until cooked through ( about 5 to 10 minutes)and slightly charred on the sides.
• Mustard oil has a distinctive pungent taste and a strong flavor.If you do not want to use mustard oil,just use any neutral cooking oil.

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KERALA SPECIAL CHICKEN FRY |( കേരള ചിക്കന്‍ വറുത്തത് )

KERALA SPECIAL CHICKEN FRY |( കേരള ചിക്കന്‍ വറുത്തത് )

INGREDIENTS:

1. Chicken (medium sized pieces)- 500 gms
2. Oil
3. Rice powder- 2 tsp
4. Curryleaves- 2 sprigs

FOR MARINATION:

1. Kashmiri  chili powder-1 tbsp( or to taste)
2. Turmeric powder-1/2 tsp
3. Garam masala-1/2 tsp
4. Black peppecorns-1/4 to 1/2 tsp(or to taste)
5. Ginger-1" piece
6. Garlic-4 cloves
7. Mint leaves ( chopped)- 1 tbsp
8. Coriander leaves (chopped)-2 tbsp
9. Shallots- 4 nos
10. Tomato ( chopped)-1/4 cup
11. Salt to taste
12. Water-( as required)

INSTRUCTIONS:

• Combine all the ingredients for marination in a blender with sufficient quantity of water and grid to form a smooth paste.Rub this on to the chicken pieces and refrigerate for at least 1 hour.
• Just before frying add rice powder to the marinated chicken pieces and mix well.
• Heat oil in a non stick pan and shallow fry the chicken pieces over medium flame until browned on all the sides.( make sure you turn the pieces once in between for even cooking).
• Now add curry leaves ,mix well and fry it for a few seconds more.Transfer it on to a kitchen paper.
• Drizzle lemon juice on it just before serving ,if desired.
• Serve with rice or chapathi.

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