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Eating is necessity but cooking is an art….food should be fun.
This had to be done! I had to put up traditional Chicken Tikka recipe on my page. You know there are certain things which become sooooo popular that there isn’t a right or wrong way of doing it anymore? Chicken Tikka is one of those things. Although I have a huge disagreement with the people who make chicken tikka masala in the west (it DOESNT HAVE CREAM PEOPLE!) but that’s a debate for some other day.
So Chicken Tikka is one of those extremely popular South Asian cuisines that have made a place all around the world. And unless you’ve been living on deserted Island, I bet you’ve definitely tried Tikka atleast ONCE. Just like Biryani, Burgers and Omelettes, this one has a million different versions on the internet. And I am about to share one more.
Traditionally speaking, Chicken Tikka is made my preparing Chicken pieces in a spicy marinade and grilling them on top of Red hot coals (called Angethi in Urdu). It is mostly served with a spicy Mint Chutney or Tarmarind Chutney along with some lemons and sliced onions. yummmm!
So many variations of this popular dish have popped up ever since. There is a boneless version, a biryani version, a curry version and even a fried version. But today I thought, before I talk about any of the fusion recipes, let’s cover the basic spices to make Chicken Tikka. There are spice mixes now available to use to make Tikkas, but I prefer the aroma of fresh spices. And sometimes, you wanna feel like a real chef.
3 whole chicken breasts’ cut into 1 inch cubes
1 1/2 tsp Salt
1 tsp Black pepper powder
2 tsp Red chili powder
1/4 tsp Turmeric powder
1 tsp Cumin powder (zeera)
2 tbsp Lemon Juice
1 tbsp Garlic ginger paste
1 tsp Coriander powder
2 tbsp cream
Grill chicken cubes on coal
make curry with onion tomatoes and spices as shown in the video
Add grilled chicken tikka into the curry
servers best with nan/roti.
Original of the video here