Oven Baked Chicken Tikka

The best way to make your guests wonder how much effort you put in but honestly, its just marination and baking and the result is perfect. This dish goes best with Mattar Pulao or Channa Pulao and everyone on the table will love it. It is oil free and fat free. #healthy ❤

Ayesha’s Kitchen

Ingredients:

  • 8 chicken marylands (joint piece of leg and thigh) (skinless)
  • 2 tbspns ginger and garlic paste
  • 1 tbspn crushed green chillies
  • ½ cup lemon juice
  • 2 – 3 tspns salt
  • 1 tspn red chilli powder
  • 1 tspn red chilli flakes
  • 1 tspn carom seeds
  • 1 tspn black pepper (cracked)
  • 1 tbspn coriander powder
  • 1 tspn ground garam masala
  • 1 tbspn cumin seeds
  • 1 tspn cumin powder
  • 1 tbspn chaat masala
  • Few drops of yellow color
  • 1 tspn dried fenugreek leaves
  • 1 cup yogurt

Method

  • Wash and dry marylands. Make deep cuts into leg and thigh pieces. Massage with some lemon juice, salt, ginger garlic and green chillies for 5 minutes in the cuts and on the meat.
  • Mix all the spices together and add it to the chicken. Massage again and keep aside for 10 minutes.
  • Now add yogurt and mix the marination well and leave it overnight.
  • Preheat oven to 200 degrees Celsius. Place the chicken pieces on to the wire rack in a roasting dish and bake on one side for 1 hour. Take out, change the side and bake for 30 more minutes.
  • Take out and serve hot with mint sauce and tamarind chutney.
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Paneer Tikka

Paneer tikka is one of the favorites in Punjabi BBQ. The spicy marination around the bland paneer cubes, grilled to perfection makes it irresistible and tempting ❤

Ayesha’s Kitchen

Ingredients:

  • 250 gms paneer (I used store bought for this recipe) cut into cubes
  • 1 cup cubed capsicum
  • 1 cup cubed red onion
  • 1 cup cubed stiff tomatoes
  • Some ghee or butter

FOR MARINATION

  • 1 cup hung curd (yogurt with 0 water)
  • 1 tbspn cream
  • 2 tbspn roasted gram flour
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • 3 tbspns (ginger, garlic, mint, coriander & chilli paste)
  • ½ tspn turmeric powder
  • 1 pinch of carom seeds
  • ½ tspn chaat masala
  • ½ tspn zeera powder (cumin powder)
  • ½ tspn coriander powder
  • ½ tspn garam masala
  • ½ tspn red deghi mirch

Method:

  • Combine everything given for marination and whisk to make a smooth batter. Add vegetables and mix and at the end add paneer cubes. Mix with gentle hands and coat each cube in marination. Keep aside for 4 hours in the refrigerator.
  • Thread paneer and veggies onto the wooden skewers and grill on buttered grill pan for 5 minutes per side.
  • serve hot with mint and tamarind sauce.

Chicken Tikka Boti

Classic BBQ dish of Pakistani Cuisine. Tender pieces of chicken thighs marinated in spices and herbs, grilled over charcoal……. yumm……… the recipe below is very hot, you can adjust the heat per your taste by adjusting the amount of chillies and chilli pastes. I love it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 5 large chicken thighs (boneless, cut into cubes)
  • 2 tbspns vinegar
  • 2 tbspns lemon juice
  • 1 cup thick yogurt
  • Some salt
  • Some chicken salt
  • 1 tbspn crushed red chillies
  • 1 tbspn green chilli paste
  • 1 tbspn ginger & garlic (crushed fresh)
  • ½ tspn turmeric
  • ½ tspn garam masala
  • 1 tspn coriander powder
  • ½ tspn cumin seeds
  • 1 tspn dried fenugreek leaves
  • ½ tspn black pepper

Procedure:

-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add lemon juice, vinegar and yogurt.

-Keep aside for 20 – 30 minutes (not longer than this as it contains vinegar and lemon, they will break the chicken to the point that we won’t be able to screw it on the skewers).

-Start preheating your BBQ grill now.

-Thread the chicken pieces on the metal skewers (7 – 8 pieces per skewer).

-Grill the tikkas on medium heat for about 6 minutes per side (turning occasionally) and serve hot with kachumar salad, naan and raita.

Chicken Malai Tikka

Chicken Malai Tikka…….. another gem of Mughal era. Tender chicken thigh pieces, marinated in herbs, spices, cream and cheese, barbecued over charcoal pieces, yummmmmmm they literally melt in your mouth.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 5 large chicken thighs (boneless, cut into cubes)
  • ½ cup sour cream
  • ½ cup crumbled cheddar cheese (tasty)
  • ½ tspn meat tenderizer powder
  • Some salt
  • Some chicken salt
  • 1 tspn cracked black pepper
  • ½ tspn crushed white pepper
  • 2 cloves garlic (very finely chopped)
  • ½ tspn garam masala
  • 1 tspn dried fenugreek leaves

Procedure:

-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add crumbled cheddar cheese and sour cream and mix well.

-Keep aside for 20 – 30 minutes (not longer than this as it contains meat tenderizer, it will break the chicken to the point that we won’t be able to screw them on the skewers).

-Start preheating your BBQ grill now.

-Thread the chicken pieces on the metal skewers (7 – 8 pieces per skewer).

-Grill the tikkas on medium heat for about 6 minutes per side (turning occasionally) and serve hot with kachumar salad, naan and raita.

Boneless Chicken Tikka Karahi

Chicken Tikka Karahi, my own variation of chicken karahi. I really like the BBQ flavour of chicken tossed in well blended sauce of tomatoes, spices and herbs. Not too spicy not too hot, once you will try it, you will make it again and again……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 kg chicken boneless, skinless thighs (cut into cubes)
  • 1 cup yogurt
  • 2 tbspns vinegar
  • Salt
  • Red chilli powder
  • ½ tspn turmeric
  • ½ tspn coriander powder
  • ½ tspn cumin seeds (roughly crushed)
  • ½ tspn dried fenugreek leaves
  • ½ tspn cracked black pepper
  • ½ tspn garam masala
  • ½ tspn chaat masala
  • ½ tspn chicken salt

FOR KARAHI

  • A splash of oil
  • A tspn of ghee
  • 3 tomatoes cut into thin ring slices
  • 2 green chillies large (cut into pieces)
  • Some fresh coriander leaves
  • Some salt and red chillies (Be careful with the quantities as chicken is also spiced)
  • 1 tspn freshly grated ginger
  • Some ginger juliennes

Procedure:

-Marinade the chicken in all of the ingredients given above and refrigerate for 30 mins.

-Screw them onto the skewers. Grill for 5 minutes per side on your preheated BBQ.

-Take the meat off the skewers and start preparing karahi.

-For karahi, heat oil in a wok, add ghee and let it melt. Now add the ginger and fry until it starts spluttering. Add tomatoes, salt and red chilli. Let it cook until the tomatoes get soft. Add green chillies and mix.

-Now add grilled chicken pieces, cover the pan and let it cook on low heat for 10 minutes.

-Give it a final stir. If its watery, cook on high flame until the water evaporates. Garnish with ginger juliennes and coriander. Serve hot.

Chicken Tikka Pizza

I love this flavor …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • One pizza base

FOR TOPPING

  • 2 tbspns tomato paste
  • A drizzle of olive oil (on the edges of the pizza base)
  • 2 tbspns smokey BBQ sauce
  • 1 cup cooked chicken chunks (chicken breast – cut into small chunks – marinade is salt, 1 tspn chaat masala and some red chilli flakes and stir fry in 1 tbspn of oil until tender and golden red)
  • A handful/ ½ cup of shredded/ grated tasty cheddar cheese
  • 150 gms thinly sliced mozzarella cheese
  • 1 small Red onion cut into small chunks

Procedure:

-Make pizza crust according to the recipe.

-Prepare in on the pizza pan and apply sauces and then sprinkle some cheddar cheese.

-Brush the edges with some olive oil. Spread the toppings, last layer of mozzarella cheese and bake in conventional preheated oven (180 degrees Celsius) for about 20 minutes.

-Take it out of the oven; let it rest for 5 mins, slice and serve.

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