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BBQ Tangy Chicken Tikka Masala

International Barbecue: Indian Cuisine

Tangy Chicken Tikka is basically chicken thighs/breasts marinated in tangy and spicy mixture of yogurt with unique spices, grilled until succulent and juicy. With only a teaspoon of oil, this recipe serves you a healthy and delicious snack. Enjoy it with your favorite chutney.

 

INGREDIENTS: 

  • Chicken breast/thighs                              –           850gm
  • Melted butter                                              –           for basting

BBQ Tangy Chicken Tikka Masala Free Cooking and BBQ Magazine

First Marination (Brine)

  • Lemon juice                                                 –           2 tsp
  • Salt                                                                 –           to taste
  • Ginger garlic paste                                     –           1 tbsp
  • Black pepper                                               –            Dash

BBQ Tangy Chicken Tikka Masala Free Cooking and BBQ Magazine

Second Marination

  • Hung curd                                                  –           300 gm
  • Roasted gram flour                                  –           3 tbsp
  • Kashmiri red chilli powder                    –           1 tsp
  • Achari/ Tangy masala                             –           1 tbsp
  • Garam masala                                           –           1 tsp
  • Meat masala                                              –           1 tsp
  • Cumin powder                                          –           1 tsp
  • Dried fenugreek leaves                           –            1 tsp
  • Black salt                                                   –            ½ tsp
  • Salt                                                              –           to taste
  • Mustard oil                                                –           1 tsp

BBQ Tangy Chicken Tikka Masala Free Cooking and BBQ Magazine

FOR TANGY MASALA –

  • Dry mango powder                                   –         2 tsp
  • Mustard seeds                                            –         1 tsp
  • Coriander seeds                                          –        1 tsp
  • Cumin seeds                                                –        1 tsp
  • Fennel seeds                                                –        1 tsp
  • Fenugreek seeds                                        –         ¼ tsp
  • Nigella seeds                                                –       ½ tsp
  • Carom seeds                                                –        ¼ tsp
  • Whole red chilies                                        –        3-4

BBQ Tangy Chicken Tikka Masala Free Cooking and BBQ Magazine

METHOD OF PREPARATION

    1. Clean and wash the chicken pieces and cut them in small pieces for kebobs or leave whole. Make sure that you pat dry the chicken with a muslin cloth.
    2. To prepare the tangy masala, dry roast all the ingredients for 1 – 2 minutes, until it leaves an aroma. Make sure that the ingredients are not browned as this could leave the masala taste bitter. Roast until it leaves a slight fragrance. Grind them finely.
    3. Now to prepare the chicken for the first marination, apply the ginger garlic paste and salt over the chicken pieces. Add in the lemon juice and put aside for an hour.
    4. After the first marination process has been completed, prepare the chicken for the second marination.
    5. Take a bowl, add in the hung curd/yogurt and the rest of the ingredients under the second marination category and mix well. You could add more lemon juice for the tikka to taste tangier. It is optional.
    6. Add in the marinated chicken pieces and cover the bowl for 2 hours. After 2 hours, you will notice the marinade is completely absorbed by the chicken.
    7. For kebobs – Take a skewer, skew the marinated chicken pieces and keep a tray underneath to collect all the drippings. You could either roast the chicken in a hot pan with refined oil, or you could Barbecue it over a charcoal grill until internal temp reaches 165*F.
    8. Remove and hang the skewer to let the excess moisture drip out entirely and baste with melted butter.

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