The history of Tandoori Chicken Tikka can be traced back to the Mughal era in India, which spanned from the 16th to the 19th centuries. The Mughals, who were known for their extravagant and sophisticated cuisine, introduced many Persian and Central Asian dishes to India. Tandoori cooking was one such culinary tradition that was brought to the region by the Mughals.

Prep Time30 minsCook Time30 minsTotal Time1 hr

AuthorPeterYields4 ServingsCategoryBarbecue, Meat, Poultry

Ingredients

Name: Tandoori Chicken Tikka
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: First Marinade; 1 kg chicken Breast; 1 tbsp garlic powder; 1 tbsp ginger powder; 65 ml lemon juice; ½ tbsp salt; Second Marinade; 4 garlic cloves; 1 tsp salt; 1 tsp sambar / chili; 1 tbsp fenugreek / methi; 1 tbsp garam masala; 1 tbsp cumin powder; 6 tbsp peanut oil; 6 tbsp yogurt; 15 ml lemon juice

First Marinade

1 kg chicken Breast

1 tbsp garlic powder

1 tbsp ginger powder

65 ml lemon juice

½ tbsp salt

Second Marinade

4 garlic cloves

1 tsp salt

1 tsp sambar / chili

1 tbsp fenugreek / methi

1 tbsp garam masala

1 tbsp cumin powder

6 tbsp peanut oil(or any neutral oil)

6 tbsp yogurt

15 ml lemon juice

Tandoori Chicken Tikka Kuřecí Tikka z Tandooru

The Mughal emperors and their nobles were known for their love of rich and flavorful food. They developed a method of cooking meat in a tandoor, which is a cylindrical clay oven heated by charcoal or wood fire. This cooking technique allowed for the intense heat to seal in the flavors and juices of the meat while giving it a distinct smoky flavor.

Tandoori Chicken Tikka was created by marinating small pieces of chicken in a mixture of yogurt and spices such as cumin, coriander, turmeric, ginger, garlic, and chili powder. The marinated chicken was then skewered and placed in the tandoor to be cooked until tender and slightly charred on the outside.

Directions

First Marination

Cut meat in to bigger chunks so it can be put on the metal skewer.
Place meat in to the fist marinade and keep aside for 10-15 minutes.
While marinating prepare second marinade.

Second Marination

Now transfer meat in to the second marinade and incorporate well.
Coat all meat and then set aside for at least 2-3 hours.
Afterwards put meat on the skewers.

Cooking

Cook over very high temperature, I use outdoor oven ooni heated up to at least 475F or 400C.
I rotate chicken so it doesn’t burn. Pull the meat out after it reach 165F or 74C.