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Quick Chicken Tikka

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A quick and jhatpat Indian chicken recipe.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 3.30-4 hour

Cooking time : 16-20 minutes

Servings : 4

Quick Chicken Tikka

Main Ingredients

Boneless chicken breasts,

Cuisine

Punjabi

Course

Main Course-Chicken

Level Of Cooking

Medium

Calories

460

Carbohydrates

14.9

Protein

19.2

Fat

76.5

Ingredients

  • Boneless chicken breasts cut into 1/2 inch pieces
    400 grams
  • Red chilli paste
    1 teaspoon
  • Salt
    to taste
  • Ginger-garlic paste
    1 tablespoon
  • Yogurt
    4 tablespoons
  • Garam masala powder
    1/2 teaspoon
  • Lemon
    1
  • Extra virgin olive oil
    6 tablespoons
  • Orange juice
    1 cup
  • Green capsicums cut into 1/2 inch pieces
    2 medium
  • Cooked rice
    2 cups
  • Black pepper powder
    1/2 teaspoon
  • Sugar
    1 teaspoon
  • Butter
    2 tablespoons

Method

Step 1


Marinate chicken pieces with red chilli paste, salt, ginger-garlic paste, yogurt, garam masala powder and juice of lemon and mix. Add 2 tbsps extra virgin olive oil and mix and marinate for a few hours in the refrigerator.

Step 2


Heat a non stick pan and pour orange juice into it. String the chicken pieces and capsicum pieces alternately onto skewers. Heat a non stick tawa, drizzle a little oil and place the skewers on it. Pack rice into a mould, unmould it on a serving plate and drizzle 1 tbsp extra virgin oil over it. Add salt, pepper powder and sugar to the orange juice and cook.

Step 3


Turn the skewers so that the chicken gets cooked evenly all around. When the sauce thickens a little, take it off the heat. Add butter and mix well. Place the skewers over the rice, drizzle the sauce over the chicken and rice and serve immediately. Use up the remaining chicken and rice similarly.

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