Main Ingredients:
Boneless chicken thighs: 500g; Bamboo skewers: 5.
Additional Ingredients:
Garlic: 3 cloves (minced); Butter: 1 tablespoon; Salt: to taste; Sugar: 1 teaspoon; Chili powder: 1 teaspoon; Tomato paste: 1/2 cup; Cumin powder: 1 teaspoon; Fresh milk: 3/4 cup; Yogurt: 1/4 cup; Chicken bouillon powder: to taste.
Ingredients A:
Ginger paste: 1 tablespoon; Salt: 1/2 teaspoon; Chili powder: 1 teaspoon (adjust to taste); Black pepper powder: 1/2 teaspoon; Turmeric powder: a pinch; Cinnamon powder: 1/2 teaspoon; Cumin powder: 2 teaspoons; Yogurt: 3 tablespoons; Chicken bouillon powder: to taste.
Flavor: Mildly spicy; Cooking Method: Grilling; Time: 30 minutes; Difficulty: Moderate.
【Chicken Tikka】Cooking Instructions
Debone and skin the chicken thighs, then cut into bite-sized pieces.
Combine all the ingredients of seasoning (A) and mix well.
Marinate the chicken in the mixture for 1-2 hours in the refrigerator.
Mix 1/4 cup of yogurt with 3/4 cup of fresh milk.
Prepare 1/2 cup of tomato paste.
In a small bowl, mix 1 teaspoon of sugar, 1 teaspoon of chili powder, 1 teaspoon of cumin powder, and some chicken bouillon powder.
Preheat the oven to 200 degrees, line a baking tray with foil.
Thread the meat pieces onto soaked bamboo skewers.
Place on the baking tray and bake in the preheated oven for 15-20 minutes.
Grill for 5-10 minutes on each side until cooked through, then remove and let cool.
Carefully slide the meat off the skewers onto a plate and set aside.
Melt butter over low heat, then sauté minced garlic until fragrant.
Add the seasoning mixture from step (6) and stir-fry for a moment.
Add tomato paste and the mixture from step (4), cook while stirring until boiling.
Reduce heat and simmer for 10 minutes until the sauce thickens.
Add the grilled chicken pieces, cook for another 5 minutes, season with a little salt, and it’s ready to serve.
Enjoy your hot Chicken Tikka with rice!
