Today, I’m excited to share a delicious and easy recipe for homemade chicken tikka, cooked right in a pan. Yes, you read that right, no grill is needed! This method brings all the mouthwatering flavor of traditional tikka, without requiring any special equipment. Trust me, it’s tasty and worth every minute of your time. Plus, the ingredients are staples you’ll likely already have in your kitchen.
I’ll admit, I was a bit unsure at first whether the chicken would turn out tender enough, but it exceeded my expectations. The meat was perfectly cooked, and my family loved it. I encourage you to give this recipe a try and share your feedback with me.
INGREDIANTS:
4 pieces = chicken
1/2 cup = yogurt
1 tablespoon = red chili powder
1 tablespoon = coriander powder
1 teaspoon = crushed red peppers
1 teaspoon = cumin powder
1 teaspoon = chaat masala
1 teaspoon = salt
1/2 teaspoon = garam masala
1 piece = coal
1/4 teaspoon = turmeric powder
1/4 teaspoon = orange food color
1 tablespoon = kachri/wild melon powder
1 teaspoon = ginger paste
1 teaspoon = garlic paste
1 teaspoon = chili paste
2 lemons = lime juice
6 tablespoons = oil
METHOD
1. Place the chicken legs and wings on a tray.
2. Using a sharp knife, make deep cuts into the chicken legs and wings to allow the spices to penetrate and infuse the meat with flavor.
3. Let's add 1/2 cup of yoghurt in a bowl.
4. Next, add the following spices to the chicken:
- 1 tablespoon of red chili powder
- 1 tablespoon of coriander powder
- 1 teaspoon of crushed red peppers
- 1 teaspoon of cumin powder
- 1 teaspoon of chaat masala
- 1 teaspoon of salt
- 1/2 teaspoon of garam masala
- 1/4 teaspoon of turmeric powder
- 1/4 teaspoon of orange food color
- 1 tablespoon of kachri powder
5. Next, add
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of chili paste
6. Combine all the spices and pastes with the yogurt in a bowl, mixing well to create a smooth, flavorful marinade.
7. Next, take 4 tablespoons of oil.
8. Combine all the spices, pastes, and oil with the yogurt in a bowl, mixing thoroughly to create a well-blended marinade.
9. Now it’s time for a chicken massage!
In all seriousness, coat the chicken pieces thoroughly with the marinade we prepared, ensuring each piece is well-covered.
10. Coat the chicken pieces thoroughly with the marinade on all sides. For the best results, refrigerate the coated chicken overnight. Before cooking, remove the marinated chicken from the fridge at least two hours in advance to allow it to reach room temperature.
11. Now it's time to cook. Heat a fry pan or pot over high flame and add 2 tablespoons of oil. Once the oil is hot, you’re ready to start cooking the chicken.
12. Place the chicken pieces in the pot, arranging them based on the available space. Be sure not to overcrowd the pot to ensure even cooking.
13. Do not cover the pot; let the chicken cook uncovered for at least five minutes to allow it to sear properly.
14. After five minutes, turn the chicken pieces over to cook the other side evenly.
15. Cover the pot and reduce the heat to medium. Let the chicken cook for 5 to 6 minutes, allowing the flavors to meld and the chicken to cook through.
16. After 6 minutes, remove the cover and increase the heat to high. Cook for an additional 3 to 5 minutes to allow any remaining moisture to evaporate and the chicken to develop a nice, crispy exterior.
17. Using a brush, coat the chicken pieces with the marinade once more.
18. Coat all the chicken pieces with the marinade, making sure to turn them to ensure each side is evenly covered.
19. Finally, place a hot coal in the pot to infuse the chicken with a smoky flavor. Cover the pot for 1 minute to let the smoke permeate the chicken.
20. Our homemade, grill-free tikka is ready! Serve it with your favorite sides, such as naan, rice, or a fresh salad, and enjoy the delicious flavors.
I hope you enjoyed the recipe. Whenever we have a birthday at home, we usually order tikka or broast from a restaurant. I made this tikka for my sister’s birthday and surprised everyone because I personally love Zinger. Even when we order tikka at home, I always get a Zinger for myself. To make my sister’s birthday special, I preferred to make this recipe as a birthday gift rather than ordering from a restaurant. Please let me know how you liked the recipe!
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