Inside look

Inside look

Inside look

Inside look

WHISKAFFAIR'S

TANDOORI CHICKEN TIKKA

Green Curved Line
Green Curved Line

STEP 1

Add chicken cubes, salt, ginger garlic paste, lime juice to a large mixing bowl and mix well.

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STEP 2

Cover the bowl with a lid or plastic wrap and refrigerate the chicken for 3-4 hours or overnight.

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STEP 3

Take out the bowl from the refrigerator. Add yogurt, cornstarch, mustard oil, tandoori masala powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and black pepper powder to the bowl and mix well to coat the chicken pieces.

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STEP 4

Keep the marinated chicken in the refrigerator for at least 30 minutes or up to 2 days.

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STEP 5

Heat charcoal over a direct flame until it is red hot. Keep a small bowl in the center of the marinated chicken and place the heated charcoal on the bowl.

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STEP 6

Drizzle ghee over the charcoal and immediately close the bowl’s lid.

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STEP 7

Let the chicken absorb the smoke for 10 minutes and become smoky in flavor.

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STEP 8

Remove the lid, and discard the bowl with the charcoal. Mix well.

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STEP 9

Preheat the oven to 400 degrees F (200 degrees C). Thread the marinated chicken in the skewers along with onions and green peppers. Line the skewers on a foil-lined baking tray.

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STEP 10

Grill for 10-12 minutes. Pull the tray from the oven and baste the skewers generously with butter. Flip and baste with butter on the other side as well.

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STEP 11

Return the tray to the oven and grill for another 10-12 minutes. Increase the oven temperature to 420 Degrees F and broil the skewers for 3-4 minutes until they are slightly charred. Remove the tikka from the oven and serve hot.

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TANDOORI CHICKEN TIKKA IS READY!