Tag Archives: Tikka

Chicken Tikka Fry Roast

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😃😃😃😃😃 As you can see the name of this juicy, succulent, tender chicken recipe says it all. I combined 3 recipes to make this ONE and believe me it was crazy delish!!!!

The chicken was first marinated, then steamed, then fried, then tempered with charcoal and then smothered in left over masala…. oooomphhhhhh! Ahh mayyy zingggg

So lets get started

Ingredients

8 skinless chicken marylands/ whole thigh and leg pieces

1/2 tspn carom seeds (ajwain)

Salt and chicken salt to taste

1 tbspn kashmiri red chilli powder

1 tbspn chilli flakes (add more if you want it hot)

1 tbspn heapful fresh crushed roasted cumin seeds (bhuna kuta zeera)

1 tbspn coriander powder

1 tbspn chaat masala (I use Shan brand)

1 tspn black pepper powder

A pinch of white pepper powder

1/4 cup vinegar and lemon juice mix

1 tbspn garlic paste

2 tbspns green chilli paste

1/2 cup yoghurt

1/4 cup tomato ketchup or chilli garlic tomato sauce

Some sesame seeds

4 tbspns oil for cooking

Oil for feep frying

Method:

🍗Wash and clean chicken and pat dry with paper towel. Make deep gashes on leg and thigh part. You can use chicken breast part as well but it will be too dry. If you are using chicken breast, make 3 to 4 deep gashes on each one of them too.

🍗Mix vinegar, lemon juice and all the spices along with garlic paste, ketchup and green chilli paste. Apply this paste on chicken pieces and massage well into the gashes. Keep aside for 2 hours.

🍗Mix in yoghurt and apply well and keep aside for atleast 6 hours.

🍗Heat 4 tbspns of cooking oil and lay chicken in the pan in a way that the pieces dont overlap. Sprinkle some sesame seeds and cover with lid and cook on high heat for 5 minutes and then on low to medium for 30 minutes or until the chicken is tender and cooked through.

🍗Heat oil to 200⁰C in deep fryer and fry chicken pieces for one minute or until they get that golden fried color. Put all the pieces in one cooking pot and temper with charcoal.

🍗Simmer the remaining residue of steamed chicken on high flame until it turns into a thick mixture.

🍗Now smother each piece in that gravy and arrange the chicken pieces onto a serving platter.

🍗Serve hot with chips.

Chicken Tikka Wings

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Crowd pleasing recipe which ticks
Quick
Healthy
Easy
One pan recipe ❤

Ayesha’s Kitchen

Ingredients:

  • 1 kilo chicken wingettes
  • 1 tspn salt
  • 1 tspn chicken salt
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • 1 tspn carom seeds
  • 1 tspn ginger powder
  • 1 tbspn garlic powder
  • 1 tspn heap full red chilli powder
  • Few drops yellow food color
  • ¼ cup vinegar
  • 1 tspn chaat masala
  • Some olive oil to brush on wings

Method:

  1. Put the wings in a mixing bowl and sprinkle all the spices on it and mix. Add vinegar & food color and give it a final mix. Keep marinated for 4 hours in the fridge.
  2. Preheat the oven at 200 degrees Celsius.
  3. Spray a baking dish and place the wings on it and bake it for 30 minutes changing the sides half way through after 15 minutes.
  4. Take out the tray from the oven and serve hot with cucumber yogurt & ketchup.

Oven Baked Chicken Tikka

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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.

Paneer Tikka

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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

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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

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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.