Скачать или смотреть Smoky & Juicy (Tandoori Style) Chicken Tikka Recipe | Oven and Pan Cooking

Learn to make this flavorful, smoky & juicy Chicken Tikka recipe. This recipe brings you tandoori-style cooking, whether you’re using an oven or a tawa (pan). This smoky and juicy version is beginner-friendly and full of authentic Indian flavour. Whether you roast it in the oven or sizzle it on a tawa, this recipe delivers restaurant-style results at home!

 Includes step-by-step marination process, skewering, flame-roasting, and more!

What You’ll Learn:
How to make the perfect hung curd for marinade
Pre-marination tips for juicy chicken tikka
How to marinate chicken for a smoky, tender texture
How to cook chicken tikka in the oven
How to make chicken tikka on tawa (pan version)
Rotisserie & direct flame tricks for extra smokiness
Kitchen blooper moment included!

Tikka that’s soft inside, smoky outside — ready in minutes!

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Ingredients
For Hung Curd
Fresh curd/yogurt - 1 cup

For Chicken & Pre-Marination
Chicken breast - 500 grams
Salt - ½ tsp
Ginger-garlic paste - 1½ tbsp
Lemon juice - 1 tbsp

For the Main Marinade
Hung curd - prepared earlier
Mustard oil (slightly warmed) - 1½ tbsp
Kashmiri red chilli powder - 2 tsp
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Cumin powder - ½ tsp
Garam masala powder - 1 tsp
Chaat masala - ½ tsp
Black pepper powder - ½ tsp
Black salt - ½ tsp
Salt - ½ tsp (adjust to taste)
Asafoetida (Hing) - a pinch
Baking soda - a pinch (for extra tenderness)
Gram flour (besan) - 1 tbsp
Lemon juice - 1 tbsp
Kasoori methi - 1 tsp (crushed)
Melted butter - for basting while cooking
Fresh coriander leaves - for garnish
Lemon wedges for serving

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𝐂𝐮𝐩 & 𝐒𝐩𝐨𝐨𝐧 𝐦𝐞𝐚𝐬𝐮𝐫𝐞𝐦𝐞𝐧𝐭𝐬:
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• 𝟏 𝐜𝐮𝐩 = 𝟐𝟒𝟎 𝐦𝐥, 𝟏 𝐭𝐛𝐬𝐩 = 𝟏𝟓 𝐦𝐥, 𝟏 𝐭𝐬𝐩 = 𝟓 𝐦𝐥

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My social media links:
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Music used: https://www.epidemicsound.com/
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#ChickenTikka #TawaTikka #OvenTikka #NoTandoor #juicytikka

Chapters:
00:00 - Intro & Final Tikka Preview
00:08 - Skewer Drop Blooper
00:21 - How to Make Hung Curd
00:45 - Chicken Cutting
01:04 - Pre-Marinate the Chicken
01:25 - Drain Excess Water After Pre-Marination
01:38 - Make the Main Marinade
02:39 - Coat Chicken in Marinade
02:51 - Refrigerate for 6–8 Hours or Overnight
02:54 - Bring Chicken to Room Temperature
03:01 - Skewering the Chicken Pieces
03:15 - Oven Method – Bake, Baste & Grill
03:36 - Optional Flame Roast
03:51 - Tawa Method – Roast on Pan
04:20 - Final Plating & Outro