Yummy Chicken Tikka taste amazing, and is quick and easy. It usually has a tangy and creamy taste that lingers with a little heat . This is an all time favorite that is easy to make and your family will ask for over and over again.
You can prep all the items and store them in the refrigerator until you get home and then it is on! Everyone is hungry and this is a piece of cake to make! Purchase grocery items below. Precut the vegetables and marinade the chicken. Store in the refrigerator overnight until you are ready to assemble for dinner.
Grocery List for Chicken Marinade
- 1.5 lb chicken breast boneless skinless
- 2 tangerine or 1 orange
- 1/2 tsp salt
- 1 tsp tikka powder
- 1 Tbsp olive oil
- 2 Tbsp low fat yogurt
Grocery List for Tikka Curry Sauce
- 2 Tbsp avocado oil or olive oil
- 2 Tbsp butter
- 8 curry leaves
- 1 tsp mustard seeds
- 2 large onion chopped fine
- 1 serrano chili (optional) deseeded and sliced in to 4 pieces
- 1 Tbsp garlic crushed
- 3/4 Tbsp ginger minced
- 1 tsp cumin roasted and slightly crushed
- 1 Tbsp MTR Rasam Powder
- 2 Tbsp PIYMF Tikka Powder
- 4 medium tomatoes diced small
- if not in season use 1 can Rotel Original + 1 can diced tomatoes
- 2 cups water
- 1 tsp cumin roasted and slightly crushed.
- salt to taste
- fresh chopped cilantro for garnish
Instructions for marinading chicken:
Rinse chicken in cold water and dry well, cut into one inch cubes and then place in a bowl. Sprinkle salt over chicken and squeeze tangerine over chicken pieces. Set chicken to marinade for 30 minutes up to a couple hours and even overnight. Mix together the remainder of marinade ingredients in a bowl separate from chicken. 30 minutes before cooking chicken add marinade to the chicken and combine to coat all pieces. Use a grill pan on the stovetop or an out door barbecue grill with flame on medium high to seer chicken and then cover lightly with tin foil for 3 minutes. Turn chicken and cover lightly with tin foil for an additional 2-3 minutes. Remove chicken from flame and set aside in a bowl.
Instructions for Tikka sauce:
Melt butter in large sauce pan with olive oil. Once oil is hot add mustard seeds using a lid to make sure the oil does not pop on you. Once popping stops, add onions, chilis and curry leaves. Lower heat and cook until onions are slightly translucent. Stir in garlic and ginger. Cook 1-2 minutes. Add Rasam and Tikka powder and mix into the onion oil mixture cooking for 3-4 minutes until oil exudes from mixture. Add diced tomatoes or canned tomatoes and 2 cups water. Simmer for 15 minutes. Add cooked chicken and juices and simmer for an additional 5 minutes. Stir in cumin and cilantro. Add salt to taste.
Number of Serving: 6
Serve: With Rice and Raita, Sour Cream, Plane Yogurt or Fresh Curds