When we come to the point of choosing which type of tikka you want to eat then we just have one option in mind which is the basic red style tikka, just to tell you how many types of tikka’s are available here are some list with how they look alike.
- Classic Tandoori Chicken Tikka
- Kali Mirch Murgh Tikka (Black Pepper)
- Kandhari Murgh Tikka (Pomegranate Spiced)
- Malai Tikka (Creamy, Mild)
- Hariyali Tikka (Herb-Infused Green)
- Reshmi Tikka (Silky, Butter-Marinated)
- Achari Tikka (Pickled-Flavored)
- Lahori Tikka (Spicy and Tangy from Lahore)
- Tikka Masala Chicken (In a Creamy Tomato-Based Sauce)
- Angara Tikka (Charcoal-Grilled Smoky)
- Methi Tikka (Fenugreek-Flavored)
- Kashmiri Tikka (Saffron and Spice-Infused)
- Tandoori Lemon Tikka (Lemon-Marinated)
- Ginger Garlic Tikka (Strongly Infused with Ginger and Garlic)
- Spicy Hyderabadi Tikka (Fiery Andhra-Style)
We only have one choice in mind when it comes to selecting the kind of chicken tikka you want to consume, and that is the traditional red form. There are several recipes and twisted recipes that you have created in the globe where chicken meets its tikkas. To give you an idea of the variety of chicken tikkas that are accessible, below is a list of some of their similar looks. Please let us know which recipe you would make this weekend and which is your fave.
The colour of the tikka’s are usually from paprika and chilli power which is used. To enhance the taste we use a small bit of saffron to the marination. Well here we like the thighs to be more cut so that it soaks the flavours in
Personal review for you to eat, I believe that Socials has the best chicken tikka in the Tier 1 city. Socials is more than just a restaurant, it’s a place where you can let go of your bad thoughts and emerge as a different person. With its delicious food and beverages, you might not want to pass up the chicken tikka they serve, which melts in your mouth. I’m yearning it just by writing it for you.
Recipe
Our Suggested Recipe
In a wet grinder, combine the ginger, garlic, and green chillies and ground until a smooth mixture is achieved. In a bowl, combine the yoghurt and gramme flour, removing any lumps, until the mixture becomes a thick paste. Add the garam masala, coriander powder, ginger, garlic chilli paste, paprika, and chilli powder. Add the salt, saffron, and ground cinnamon as well. Coat the chicken pieces with the rich marinade by tossing them in and stirring thoroughly. Let it marinade for a few of hours, or overnight if you’d like.
Use water to soak wooden skewers. Set the grill’s temperature to medium. Place the chicken pieces on a wire rack after shaking off any extra marinade and threading them onto skewers. Cook for 15 to 20 minutes on the grill. Using melted butter, baste the skewers every five minutes until it seems juicy clear and golden brown, with a hint of char around the edges.
Serve it with salad and chutney, either with roti or parathas, indian style or desi style with chat masala and a glass of wiskey
Experts Recipe
1. First we cut the breast in small pieces and mix it in a bowl (any size). Here we are using 500GM of breast. Alternately we can use thigh for less chew pieces. Wash and drain the chicken and then dry it using towel/paper tissue.
2. Add the following spices and herbs
- 1 tbps of salt (any type according to flavour)
- 2 tbps of kashmiri red chilli powder (use less if you want less spicy)
- 1/4 tbps of haldi (turmeric)
- 3/4 tbps of cumin power (google it if you dont know)
- 2 tbps of coriander power (dhaniya power)
- 1.5 rbps of garam masala (homemade prefered)
- 1 tbps of chaat masala (if you want the tangy chat pata)
- 1.5 tbps of power of black pepper (kali mirch)
3. Add kasuri methi 1tbs and 1 tbs of lemon extract
4.Mix it well and let it rest for 10-15 min, rush into things
5. Add 1.5 tbps of ginger garlic past and 1 tbps of oil (any type)
6. Add 1.5 tbps of hunged curd, try not to use a sour curd
7. Mix everything well and it will turn into a thick mixture and not a runny one
8. Cover the top and then refrigerate it for at least 8-10 hours.
9. When making the chicken tikka, add 2 cups of bell pepper (shimla Mirch any color), 1 medium size onion (small pieces). Green onion & green chilly for flavour
10. Mix everything well and then your marination is ready
11. Add everything on skewers making it a row of chicken bell pepper and onion alternatively
12. Pre-heat the oven at 240 degree C and then bake the tikkas for like 9-10 minutes until they are golden crisp
13. Sever it on a plate and add chutney and coriander on the top for garnish, you can eat it raw or turn this into roll, taco, rice bowl etc.