Chicken tandoori tikka make at home

Now, It is obvious that you need a Tandoor for Tandoori Chicken Tikka It's good if you have a Tandoor at home.

If not then, the Oven will do. And even if you don't have an Oven then you use a grill pan. So to make Tandoori Chicken Tikka, first, we'll take boneless Chicken leg pieces. The first thing to be added to this is Salt. Just a little. We will squeeze some lime. Very little Garlic paste. Little Ginger paste. We'll marinate this properly.

This is the first marination and the first marination is done so that the chicken soaks enough salt and also if there is any gamy, flavour meaty flavour this will subdue it. We keep this for at least half an hour. Now we will make the second marination. Mustard oil is a must. After the Mustard oil, we will add Kashmiri Red Chilli powder. What happens by adding this is that the Chilli powder will givcolourery nice colour but this Chilli will not be spicy. Look at that.

credit: third party image referenceNicecolourght, red in colour. In this goes a little Ginger paste and a little Garlic paste. This bound Curd. It is quite thick. Add A small to this. A small amount of lemon. Even though the curd is sour, but the lemon has its own freshness. To this, we add dried Fenugreek leaves powder. Mix this nicely. Nice, brcolourorangish colour and sharp Mustard. Brilliant! The marination is ready. It has been half an hour since we kept this Chicken. In its first marination, we'll just squeeze out gently any excess water, then. Then in it goes the second marination. 

Again squeeze out the excess. Mix this very nicely. There. You see because the curd was thick the marinade is nicely stuck on it. Keep the chicken in the second marination for at least 20 minutes. If you keep it for 2 hours, it's the best. To make the Chicken Tikka properly, it is very important that when you heat up the pan it should be very very hot. That means over high heat. The reason behind that is if you cook it on a cold pan or over mild heat, the chicken will give out its water It will be like a boiled chicken it will start getting steamed in its own juices. 

credit: third party image referenceThat's why we cook it on high flame so that very quickly the outer layer gets sealed and this stays juicy from the inside. We'll drizzle some oil. Now we'll place the Chicken onto this. Again Listen to the Sound. Because it's on high heat. We turn it immediately. It will be cooked very quickly from both sides. But only the outer layer. As it was on high heat. At this stage, we lower the heat so that it gets cooked from the inside too.

It takes about 15-20 minutes to get completely ready. If you want you may also cook the chicken in an Oven at 180-200 degree Celcius for about 25-35 minutes depends upon the thickness of the Chicken. The chicken is ready. Now is the time to plate it. Sprinkle a little "Chat Masala." squeeze the little lemon. A little bit of Coriander And our Chicken Tikka is done. 

credit: third party image reference