CHICKEN TIKKA without oven/ CHICKEN TIKKA with RICE
Chicken tikka is traditionally small boneless chicken marinate in yoghurt and spices which is baked in tandoor..(but here its pan fried).An easy to make chicken tikka in pan. chicken tikka is one of the most popular chicken starter or appetizer from Indian Cuisine and is popular across the world.
In this recipe I’m adding rice to complete the meal so it’s chicken tikka rice. Hope you’ll like it.
For a juicy, soft and crisp chicken Tikka, you need a proper good MARINATION . And keep it for at least 4 – 24 hours to marinate completely. The more you keep it to marinate, the more flavours you get from it.
- ½ kg chicken (500 to 700 grams)
- ½ cup greek yogurt (hung curd)
- 1 tbsp ginger garlic paste.
- 1 tsp red chilli powder (kashmiri or any low heat chilli)
- ¼ tsp black pepper crushed (powder)
- 1 tbsp gram flour
- Tikka masala mix ( Shaan )
- 1 tsp butter or oil
- Oil to fry
- FOR RICE
- 2 cups basmati rice soaked
- 1tsp cumin seeds
- 1tsp funnel seeds
- 4 cloves
- 4 green cardamom
- 2 black cardamom
- 1/2 inch cinnamon stick
- 1tsp peppercorns
- 1tsp oil
- 1tsp kasoori methi
- Food colour (optional)
- 1tsp garam masla powder
- 1/2tsp black pepper powder
HOW TO COOK
Take the chicken cubes and poke them nicely with the help of knife.
In a mixing bowl, add the Greek yogurt or hung curd . It is important to use a thick curd for the marination to coat all the ingredients with the chicken pieces. Add ginger garlic paste.
Now add red pepper powder, butter, gram flour and chiken tikka mix. I used shaan chicken tikka masala you can use of your choice. Mix this mixture with chicken cubes as shown in the picture. Chicken pieces will absorb all the favour of the ingredients while in marination . The longer you keep , the more flavour you get from it.
After the marination period , bring the chicken pieces out of the fridge and keep in room temperature.
Heat a non stick pan in slow flame and add oil . Now put the chicken cubes on pan or tawa and cook in slow flame for 8 – 10 minutes with lid on, flipping both sides at a regular interval.
You can notice that the chicken pieces are becoming crisp and golden on both sides. After 10 minutes switch off the flame of the gas.
Now cook it without lid ( openly) to reduce the excess water. Now burn a cinnamon stick and put it into the pan, pour some ghee on the stick and cover the pan with lid instantly. It will give the smokey flavor to the tikka.
In a pot add cumin seeds, funnel seeds cloves cardamoms black pepper ,cinnamon stick and salt make a boil then add Soaked rice. Now cook it about 80% ,rinse it and add kasoori methi.
Now add garam maslaa food colour and put the tikka pieces on the top.
Close the lid and cook for 10 minutes on low flame. Serve hot.