New Year’s resolutions fall right into place when it comes to Tikkas…eat healthy and you don’t have to go and spend a bundle on eating out! Make this wonderful, quick and easy dish that will have you looking good and yes, keep the money where it is supposed to be - in your wallet. We have provided the Chicken Tikka recipe for the die-hard-chicken-lovers and no, we have not forgotten our vegetarians - try the protein-packed Paneer tikkas as a wonderful alternative perfect for everyone. And before you ask…yes, this is the very same ‘tikka’ that goes into the ever popular dish - Chicken/Paneer Tikka Masala!
Ingredients:
Boneless, skinless Chicken Thighs – 1 lb, cut to bite size pieces
OR
Paneer – 14oz block, cut into 1” cubes
Marinade:
Lemon Juice - 1 tbsp
Red Chili Powder - to taste
Salt - to taste
Yogurt - 1/2 cup
Ginger & Garlic Paste - 4 tsp
Tandoori Masala - 2 tsp
Green Chilies – to taste, minced
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Oil - 1 tbsp
Method:
1. Chicken - wash, clean and cut to bite size pieces. Paneer - Cut to bite size pieces.
2. Put the Chicken/Paneer in a bowl and add lemon juice to it.
3. Allow it to rest for 5 minutes.
4. Mix the marinade ingredients in a zip lock. Mix well.
5. Check for salt and other spices.
6. Add Chicken/Paneer to the marinade and mix well.
7. Let the Chicken/Paneer marinate for 4-5 hours in the refrigerator.
8. Thread the Chicken/Paneer on pre-soaked bamboo skewers.
9. Broil the Chicken/Paneer in the oven on high.
10.Cook the Chicken for 10 minutes on each side and the Paneer 10 minutes one side and 7 minutes on the other…or till the Chicken/Paneer are slightly brown.
11.Once fully cooked, remove from the oven and garnish with onions and lemon wedges and serve with Mint Chutney.
Tips:
1. The Paneer and the Tandoori Masala can be made at home or can bought at any Indian grocery store.
2. This recipe works very well for the barbeque as well…makes for great appetizers and snacks.
3. Every oven is different and vary…so do keep an eye on the Chicken/Paneer, so it does not burn.
4. We prefer mixing and marinating the Paneer in a bowl, as it is very soft and can break very easily.
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Last 5 posts in Appetizers
- How to make Fish Cutlets - Indian Appetizer Recipe - September 22nd, 2008
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- Crispy Seasoned Arbi (Taro Root) - Indian Snack Recipe - September 1st, 2008
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January 26th, 2008 at 12:08 am
hi,
thanks for ur wonderful recipes…I tried out a few and they turned out awesome …I always had this question and never tried actually..what is the difference between baking and broiling…and i have this regular oven..can u tell me how to use the broil setting on my oven..
thanks
vasantha..
January 29th, 2008 at 12:29 am
Hi Vasantha, thanks for your feedback and kind words. Baking and broiling are very different. When we bake, the oven is at an even temperature and the food is cooked at an even heat from all directions. When broiling, the heat is usually a lot higher and from 1 or 2 direction(s). Hence, when we use the broil feature in the tikka recipe…we cook one side and then flip and cook the other. It gives the same effect as a tandoor.
Most but not all ovens have a ‘broil’ feature…you will have to look at the instruction book to see how to use it.
Hope this helps and Happy Cooking!
February 12th, 2008 at 12:39 am
Hi Hetal and Anuja,
I tried out your Paneer Tikka recipe and it turned out great!!! I have linked this recipe in my blog to your website. I hope you do not mind!
Keep cooking
Sangeetha
February 28th, 2008 at 11:25 am
hii!!!!!!!!!ur recipes r gr8 n really help us alot in our kitchen…but i wanted to ask u about how to present or serve paneer tikkas…
March 9th, 2008 at 6:31 am
Hi
Hetal and Anuja.your recipe is mouth watering & awsome.plz clarify my doubt we have to preheat the oven or directely ,can we on 200degree heat
March 12th, 2008 at 2:29 am
Broiling is a bit different than baking, in that there is no temperature setting besides high and low. Broiling means that the heat comes from the top of the oven. You can turn the broil feature on and preheat the oven for a few minutes if you want, but it is not necessary.
June 29th, 2008 at 9:42 pm
stupid recepie
July 16th, 2008 at 9:16 pm
HI Hetal and Anuja
.I have a doubt.is it oki to preheat oven in broil for 350 degree?thanks in advance
July 17th, 2008 at 3:55 am
Hi Gaja,
When you broil there is no temperature setting, usually it’s just high or low. For this recipe, you can broil on high - just keep an eye on it. You can only set the temperature when you use the oven for baking, not for broiling.
Hope this helps!
Hetal
July 23rd, 2008 at 10:52 am
hey ! never knew u guys are from north texas! kewl! great job guys ! - yet another newbie benefiting from ur website.
July 28th, 2008 at 9:13 pm
I made two big plates of these last night for a party and they were the gone in minutes! Thanks so much for making life easier!!
September 14th, 2008 at 8:36 am
Hi Anuja & Hetal,
The chicken Tikkas look absolutly yummy and I want to get it right the first time around so could you please let me know the best tandoori masala I can get from the Indian market??
Thanks
September 15th, 2008 at 2:20 am
Hi Dennis,
We like ‘Raja’ brand of Tandoori Masala. It is available at most Indian Grocery stores. Hope you can find it.
September 15th, 2008 at 2:57 am
Hey Hetal & Anuja!
I just wanted to drop you a note to say thank you for helping so many people out there create something realy amazing. I live way over in Toronto, Canada. I’m a pretty accomplished cook but always looking to try new things. I got hooked onto your videos one day and made dhoklas and mini kulfi’s (I used shooter cups) for a dinner party at my house. They were both so easy to follow!
P.S. I could be wrong, but I think you mention using eno in your recipe for the dhoklas but you don’t actually show when to out it it. I made it twice and figured, it goes at the end after the sitting period!
September 25th, 2008 at 10:57 pm
could you give us a recipe for chille chicken. Thanks!