Chicken (or Shrimp) Tikka
By Petrina Verma Sarkar, indianfood.about.com

 

This delicious dish originated in the Indian state of Punjab and has become one of the most favorite starters ordered in Indian restaurants and is also one of the most popular dishes outside of India. Chicken tikka is like Tandoori Chicken except Tandoori Chicken is made from chicken pieces with the bone in. Chicken tikka is made from small pieces of chicken without the bone. The word Tikka means bits, pieces or chunks.

Chicken Tikka is an easy-to-cook dish in which chicken pieces are marinated in yogurt and special spices overnight and then grilled on skewers. Tikkas are usually eaten with green coriander chutney or green mint chutney, tamarind chutney and onion salad with lemon. The dish is garnished with fresh coriander leaves and pinch of chat masala.

This dish is also good made with shrimp instead of chicken. Chicken Tikka can be made into Chicken Tikka Masala, a tasty tomato-cream gravy dish.

Difference Between Tandoori Chicken, Chicken Tikka, Chicken Tikka Marsala and Butter Chicken

1 cup fresh yoghurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring (optional)
1 kg (2.2 lbs.) chicken breast or thigh, skinless and cut into 2" chunks
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
1 tsp Chaat Masala (spice mixture available at most Indian groceries)

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor. Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken onto skewers and keep ready.

Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.

Remove from skewers and put the chicken in a plate.

Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated. Garnish the Chicken Tikka with these onion rings and serve.