Chicken tikka: Difference between revisions
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Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. [[Cayenne pepper]], [[red chili powder]], or other spices give it a red hue. A higher amount of [[turmeric]] produces a yellow-orange colour. In some modern versions, [[Tandoori red food colouring]] is often used. It is traditionally cooked at high temperatures in an earthen oven (tandoor), but can also be prepared on a traditional grill or a very hot oven. This dish is also popular among Hindi, Bengali, and Urdu speaking Indian states like West Bengal & Andra Pradesh. In Pakistan it is eaten with [[naan breads]] and, in Bangladesh, with [[rice]]. | Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. [[Cayenne pepper]], [[red chili powder]], or other spices give it a red hue. A higher amount of [[turmeric]] produces a yellow-orange colour. In some modern versions, [[Tandoori red food colouring]] is often used. It is traditionally cooked at high temperatures in an earthen oven (tandoor), but can also be prepared on a traditional grill or a very hot oven. This dish is also popular among Hindi, Bengali, and Urdu speaking Indian states like West Bengal & Andra Pradesh. In Pakistan it is eaten with [[naan breads]] and, in Bangladesh, with [[rice]]. | ||
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|TotalCalories = 1252 | |TotalCalories = 1252 | ||
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| Bamboo or wooden [[skewers]] | | Bamboo or wooden [[skewers]] | ||
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Image:Chicken tikka marinaded in a lock and lock box.jpg|thumb|300px|right|Marinaded chicken pieces, shaken not stirred! | Image:Chicken tikka marinaded in a lock and lock box.jpg|thumb|300px|right|Marinaded chicken pieces, shaken not stirred! | ||
Image:Chicken tikka ready to marinate.jpg|thumb|300px|right|Chicken pieces ready to marinate, the easy way | Image:Chicken tikka ready to marinate.jpg|thumb|300px|right|Chicken pieces ready to marinate, the easy way | ||
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[[Category:Marinaded]][[Category:Grilled, griddled or barbecued]][[Category:Baked or roasted]] | [[Category:Marinaded]][[Category:Grilled, griddled or barbecued]][[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/chickentikka|#chickentikka]] [[Special:Search/chicken|#chicken]] [[Special:Search/marinade|#marinade]] [[Special:Search/turmeric|#turmeric]] [[Special:Search/coriander|#coriander]] [[Special:Search/cayennepepper|#cayennepepper]] [[Special:Search/chillipowder|#chillipowder]] [[Special:Search/lockandlock|#lockandlock]] [[Special:Search/lime|#lime]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/redchilipowder|#redchilipowder]] | ||
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Latest revision as of 16:56, 16 April 2024
This recipe requires preparation in advance!
Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. Cayenne pepper, red chili powder, or other spices give it a red hue. A higher amount of turmeric produces a yellow-orange colour. In some modern versions, Tandoori red food colouring is often used. It is traditionally cooked at high temperatures in an earthen oven (tandoor), but can also be prepared on a traditional grill or a very hot oven. This dish is also popular among Hindi, Bengali, and Urdu speaking Indian states like West Bengal & Andra Pradesh. In Pakistan it is eaten with naan breads and, in Bangladesh, with rice.
| Chicken tikka | |
|---|---|
 |
| Using whole chicken pieces | |
| Servings: | Serves 4 |
| Calories per serving: | 313 |
| Ready in: | 9 hours 25 minutes |
| Prep. time: | 9 hours+ |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 16th November 2013 |
|
Best recipe reviewColourful chicken 4.7/5 Much nicer than anything you can buy in the shops. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g (1 lb) Skinless chicken breasts
- ½ teaspoon sea salt
- ½ teaspoon tandoori colouring (optional)
- 2 cloves garlic, peeled and crushed
- 1 thumb size piece of ginger, peeled and grated finely - use any juice too.
- ½ teaspoon garam masala
- ½ teaspoon grated nutmeg
- ½ teaspoon chilli powder
- ½ teaspoon ground turmeric
- 150g thick natural yogurt , about 150 g (5 oz)
- 3 tablespoons vegetable oil
- 4 sprigs coriander
- Juice from and zest from a lemon or lime
- Bamboo or wooden skewers
-
Marinaded chicken pieces, shaken not stirred!
-
Chicken pieces ready to marinate, the easy way
Method
- Soak the skewers in cold water
- Cut the chicken into 5 cm (2") cubes
- Place the cubed chicken in a bowl, add the lemon juice and the salt and mix well. This marinade helps to tenderise the chicken
- Leave in a refrigerator for 30 minutes. Leaving it longer won't hurt.
- Mix the remaining ingredients in a food processor and blend until smooth
- Cover the chicken pieces in the spice mix, cover and marinate for 8 hours or overnight in the refrigerator
- Preheat the oven to [220°C (425°F) Gas 7]
- Place the cubed chicken on the skewers, leaving a small space between each piece to ensure they cook evenly
- Cook in the top third of the oven for 10 minutes, then remove and brush with the marinade. Rotate and return for a further 10 minutes
- Remove from the oven and rest for 5 minutes before serving
Chef's tip
Use a Lock and Lock style box at the marinading stage to coat the chicken quickly and evenly. Just add the chicken and the marinade to the Lock and Lock box, close the lid and shake well. It's then ready to go straight in the fridge and can be mixed by shaking every now and the.
Variations
Serve with chicken tikka masala
Cook on a very hot barbecue
You can use whole chicken pieces in this recipe.
Cut slits in the chicken pieces and rub the marinade well into the chicken.
You can cook at the top of the oven [220°C (425°F) Gas 7] for about 25 minutes in total if using pieces. Check that they are properly cooked before eating.
Serving suggestions
Serve with rice and a naan bread
See also
- Chicken tikka (cheat)
- Chicken tikka masala
- Get chicken pieces the economical way, joint the chicken yourself
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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