Chicken Tikka - 3 Ways Recipe | Chef Sanjyot Keer

Written recipe for Chicken tikka 3 ways Prep time: 30 minutes Cooking time: 30 minutes Serves: 6 For making chicken tikka Ingredients: • Chicken breast 500 gm • Salt to taste • Ginger garlic paste • Hung curd ½ cup • Red chilli powder 2 tsp • Coriander powder 1 tsp • Jeera powder 1 tsp • Amchur powder 1 tsp • Black salt 1/4th tsp • Garam masala ½ tsp • Salt to taste • Ginger garlic paste 1 tbsp • Roasted besan 2 tbsp • Mustard oil 1 tsp • Onions petals ½ cup • Tomatoes ½ cup (diced and deseeded) • Capsicum ½ cup (diced) • Bamboo skewers as required (soaked in water) • Live charcoal + ghee Methods: • Slice the chicken breast in two halves cutting it horizontally and further slice the chicken breast, (refer the video for better understanding). You can take any boneless part of the chicken and slice it. • Transfer the sliced chicken breast in a mixing bowl, further add salt to taste and ginger garlic paste, marinate it for 30 minutes. • For second marination, take a mixing bowl and add hung curd, red chilli powder, coriander powder, jeera powder, amchur powder, black salt, garam masala, salt to taste, ginger garlic paste and roasted besan, mx well and make sure you’ve already added salt in the first marination so add the salt accordingly. Add mustard oil and mix well, add the pre marinated chicken, along with it add onion petals, tomatoes and capsicum and coat it well and marinate it for 15-20 mins. • Take bamboo skewer which was already soaked in water and skew the onion petals, tomatoes, capsicum and chicken, make as many skewers as you want. • Set a grill pan or any pan on medium heat, add oil and grill the chicken tikkas from all side until they are cooked and grill marks appears. • Place the chicken tikkas on a plate and place a bowl or take aluminium foil and shape it into a bowl, now, place a live charcoal in the bowl and add few drops of ghee, cover and smoke for 1-2 minutes. • You can also char them on open fire over the gas to give the burnt flavour and taste. • Your restaurant style chicken tikkas are ready, you can serve them hot with some green chutney on side and some onions as well. You can use these chicken tikkas as filling in several ways, I’ll be using it in 2 more different ways, you can be creative in your own ways. For making chicken tikka masala Ingredients: • Ghee 2 tbsp • Onions 1/3rd cup (chopped) • Ginger garlic paste 1 tbsp • Green chilli paste 1 tsp • Tomatoes 1 cup (chopped) • Cashew paste 3 tbsp • Red chilli powder 1 tsp • Coriander powder 1 tsp • Salt to taste • Water 200 ml • Garam masala 1 tsp • Kasuri methi 1 tsp • Chicken tikkas as required • Fresh coriander leaves 1 tbsp (chopped) • Fresh cream for garnish Methods: • Set a pan on medium heat, add ghee, onions and cook until translucent, further add, ginger garlic paste and green chilli paste, sauté it for 1-2 minutes. • Add tomatoes and mix well and cook for a minute, add cashew paste and continue to cook for 3-4 minutes. • Add red chilli powder, coriander powder and salt to taste, mix well and cook for 2-3 minutes, grind with hand blender or you can also cool it down to room temperature and grind it in grinder until smooth. • Add little water to adjust the consistency of the gravy and blend it once again, further add garam masala and kasuri methi, mix well and cook for a minute, add the chicken tikka by removing it from the skewer and mix well in the gravy, cook it for another 1-2 minutes. • Add freshly chopped coriander leaves mix well and your chicken tikka masala Is ready to be served, garnish it by pouring some fresh cream over it, serve hot with naan, paratha or any Indian bread of your choice. For making chicken tikka paratha wrap Ingredients: • Wheat dough balls • Ghee as required • Salt as required • Mint mayonnaise as required • Chaat masala as required • Chicken tikka as required Methods: • Coat the dough balls with dry flour and flatten it into thin chapati, spread ghee over the chapati and sprinkle a pinch salt, further make pleats, stretch and roll to make a laccha paratha, further roll it with a rolling pin. • Set a tawa on medium high heat and cook the paratha on both the sides until light golden brown. Make these half-cooked parathas as many as you want and keep them aside, you can cook them again while making the rolls. • Apply any dip of your choice, you can apply mint mayonnaise dip (simply mix the mint chutney with mayonnaise) and sprinkle some chaat masala, further add the chicken tikkas and some onion rings and fold it in to half. • Set a tawa on medium heat and apply some ghee and cook again on both the sides until crisp and golden brown. • Your chicken tikka paratha wrap is ready to be served. Cut into 2 or 3 pieces and serve them hot. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ