How to make Chicken Tikka without a grill

Chicken Tikka is one of the most popular Punjabi recipes and is served as a starter or an appetizer. Not just that people enjoy it also as a side dish with rumali roti. Traditionally, Chicken Tikka recipe is made using an oven or a grill/tandoor and the chicken pieces are grilled to perfection.

It’s a piece of misguided information that Chicken Tikka can only be made in an oven or grill. If you are looking for an easy Chicken Tikka recipe without using an oven/grill, then you have come to the right destination. To make this Chicken Tikka recipe, you can use a stovetop or a non-stick pan to fry the tikka pieces, and you will be surprised to know that this dish can be cooked under 30 minutes. Here is how you can make Chicken Tikka at home without a grill.

Ingredients

Chicken (Boneless), 1 kg

Hung Curd, 1 cup

Refined Oil, 2-5 tbsp

Gram Flour, 2 tbsp

Tandoori Masala, 2 tbsp,

Ginger-garlic paste, 2 1/2 tbsp

Garam Masala Powder, 1 tsp

Lime Juice, 2 tbsp

Red Chilli Powder, 1 1/2 tbsp

Kashmiri Chilli Powder, 2 tsp

Turmeric, 1 tsp

Salt to taste

Method

To make this easy recipe, wash and chop the boneless chicken into pieces. You can choose to have small to medium pieces.

Now, prepare the marinade by mixing all the liquid masalas first. First, add the hung curd, then ginger-garlic paste, lemon juice, and 1 tsp of oil. Mix well and then add all the dry masalas in it – turmeric, red chilli powder, garam masala powder, salt, Kashmiri chilli powder, and lastly tandoori masala. Finally, add gram flour in it and mix well to make a nice marinade to coat chicken pieces.

Add the chicken pieces in this marinade and coat all the pieces well using your hands. Cover this bowl and keep it in the refrigerator for 45 minutes to an hour. For best results, you can keep the chicken marinated overnight.

Once the chicken is marinated, put a non-stick pan over medium flame and add the remaining oil in it. Once the oil is hot enough, add marinated chicken pieces in it, a few at a time. Fry from both ends until they are golden brown in colour. Repeat the process until you are done with all of them.

Now, one the tikkas are done, transfer them on a kitchen towel to soak the extra oil and transfer them to a serving plate. Garnish with thinly sliced raw onion and enjoy with green chutney.

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