How to make Quick Chicken Tikka - A quick and jhatpat Indian chicken recipe.

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

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट),

Cuisine : Punjabi

Course : Snacks and Starters

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Quick Chicken Tikka

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Quick Chicken Tikka checkout Chicken Tikka Burger, Salt And Pepper Chicken, Chicken Pops, Chicken Popcorns . You can also find more Snacks and Starters recipes like Eggless Chocolate Chip Muffins, Babycorn Salt And Pepper, Broccoli Bites, Palak Ke Kebab.

Quick Chicken Tikka Recipe Card

Quick Chicken Tikka

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Quick Chicken Tikka Recipe

  • 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.