Pakistani Chicken Tikka is a popular dish that originated in the northern regions of Pakistan and India. It is a delicious and flavorful appetizer or main course that is loved by people all over the world. The dish is made by marinating chicken in a mixture of yogurt and a blend of Indian spices and then grilling it until it is tender and juicy. The result is a dish that is bursting with flavor and is perfect for anyone who loves spicy food.
The dish typically consists of bite-sized pieces of chicken that are marinated in a mixture of yogurt, ginger-garlic paste, and a blend of spices such as paprika, cumin, coriander, turmeric, and red chili powder. The marinade helps to tenderize the chicken and infuse it with flavor. The marinated chicken is then skewered and grilled until it is cooked through and slightly charred on the outside.
Pakistani Chicken Tikka is often served with naan bread, raita (a yogurt-based condiment), and a side salad or rice. The dish can also be served as a standalone appetizer or as a main course with a side of vegetables. The dish is typically spicy and has a complex flavor profile that is sure to tantalize your taste buds.
One of the best things about Pakistani Chicken Tikka is that it is easy to prepare and can be made in a variety of settings. It can be cooked in an oven, on a grill, or even on a stovetop griddle. This versatility makes it a perfect dish for home cooks who want to impress their guests with a flavorful and exotic meal.
In conclusion, Pakistani Chicken Tikka is a delicious and flavorful dish that is perfect for anyone who loves spicy food. It is easy to prepare and can be served as an appetizer or a main course. With its complex flavor profile and tender, juicy texture, it is sure to become a favorite in your home.
Try also Chicken Seekh Kabab Recipe
Pakistani Chicken Tikka Recipe
- Large mixing bowl (to mix the marinade)
- Skewers (to thread the chicken pieces)
- Baking sheet (to bake the chicken)
- Oven (to bake the chicken)
- 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons paprika
- 2 tablespoons cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon salt
- 1/4 cup oil
- In a large mixing bowl, combine yogurt, lemon juice, ginger paste, garlic paste, paprika, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Add chicken pieces to the marinade, and coat them well with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 450°F (230°C). Thread the chicken pieces onto skewers.
- Place the skewers on a greased baking sheet and brush them with oil.
- Bake the chicken for 20-25 minutes or until cooked through, flipping the skewers halfway through.
Nutrition Facts (per serving):
- Calories: 240
- Fat: 13g
- Carbohydrates: 3g
- Protein: 26g
Yield:The yield for this recipe is 16-20 pieces of chicken tikka.
Dish Originating from:Pakistani Chicken Tikka originated in Pakistan.
Mostly Eating Country or Countries:Pakistan, India, Bangladesh, and other South Asian countries.
Cuisine:South Asian cuisine.
Categories/Courses:Appetizer or main course.
How to Store it?Store the leftover chicken tikka in an airtight container in the refrigerator for up to 3-4 days.
How Long Does Last this Dish?The dish lasts for up to 3-4 days in the refrigerator.
Can it Freeze?Yes, you can freeze the cooked chicken tikka in an airtight container for up to 2-3 months.
Estimated Cost:The estimated cost of this recipe is moderate.
Cook it at Home or Outside or Cook both sides:You can cook Pakistani Chicken Tikka at home in an oven or tandoor.
What are Other Food or Drink with this Dish?Pakistani Chicken Tikka is usually served with naan bread, raita, and salad. It can also be served with rice and other side dishes.
Community Tips and Praise:
- You can add more or less spice according to your taste.
- Make sure to marinate the chicken for at least 2 hours to allow the flavors to develop.
- Soaking the skewers in water for at least 30 minutes before threading the chicken helps prevent them from burning.
- You can also use boneless, skinless chicken thighs instead of chicken breasts.
- To make the chicken tikka spicier, increase the amount of red chili powder.
- If you don't have an oven or tandoor, you can also cook the chicken tikka on a grill or stovetop griddle.
- You can also add vegetables like onions, bell peppers, and tomatoes to the skewers for added flavor and nutrition.