Juicy chunks of boneless chicken marinated and cooked in tandoor with a prominent ginger flavour. Main focus of this delectable dish is the marinade. This is one of India’s most popular dishes. Adraki Murgh (Chicken) Tikka can also be made into Murgh (Chicken) Tikka Masala, a tasty gravy dish.
Preparation Time 2 – 2.5 hours
Cooking Time 15-17 minutes
Main Ingredients Boneless Chicken & Ginger Paste
Main Equipment Gas Oven Tandoor
Level Of Cooking Medium
- Boneless Chicken 600 grams
- Diced Capsicums (Bell Peppers) 1 Big (preferably, 1/2 & 1/2 of two different colours)
- Diced Onion 1 large
- Natural Yogurt 1 cup
- Kashmiri Red Chilli Powder 2 teaspoons
- Lemon Juice 2 tablespoons
- Ginger Paste 2 tablespoons
- Garlic Paste 1 tablespoons
- Garam masala Powder 1 teaspoon
- Mustard Oil (alternative, Olive Oil) 2 tablespoon
- Salted Butter 2 tablespoons
- Tandoori Masala (if available) 2 teaspoons
- Chat Masala 1/2 teaspoon
- Black Salt 1/2 teaspoon
- Salt to taste
Cut chicken into 1 1/2 inch pieces. Make slits/cuts on the chicken pieces with a knife and keep aside.
First marinade, apply salt, one teaspoon Kashmiri red chilli powder, half teaspoon garam masala, one tablespoon ginger paste, half tablespoon garlic paste and two tablespoons lemon juice over the chicken pieces and mix well. Set aside for half an hour.
Second marinade, tie up yogurt in a piece of muslin or thin kerchief-size cloth and hang over a bowl for at least
30 minutes. After 30 minutes, drain out the excess water and remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, garam masala powder, half teaspoon black salt (or chat masala), tandoori masala (if available) and two tablespoons of mustard oil. Whisk until well-mixed. A nice natural orangish-red colour marinade is ready.
Then, rub this mixture well over the chicken piece by piece, diced onions and capsicums (bell peppers). Ensure the mixture goes inside the slits on chicken. Marinate for 1.5 hours in a refrigerator (for best results marinate the chicken atleast 4-5 hours before cooking).
Remove the chicken, onions and capsicums (bell peppers) from the refrigerator. Arrange the marinated pieces on skewers. Set aside for fifteen minutes before roasting.
Pre-heat the Gas-Oven Tandoor for 5-7 minutes before cooking (very essential to get a nice smoky flavour). Once it’s nice and hot place the skewers and cover it up for 8-10 minutes.
Alternative to Gas Oven Tandoor – Heat a non-stick pan with 2-3 tablespoons of olive oil (or cooking oil) and grill the skewers till cooked and golden brown from all sides.
After 5 minutes remove the lid and turn the skewers top-side down. Cover and cook for another 5 minutes. Then, remove the lid and brush it with salted butter and let it cook for a minute to get a nice smoky flavour. After 2-3 minutes, check if the chicken is well cooked.
Take it out, brush it with little salted butter on top and sprinkle some chat masala. Serve hot with Green Chutney and Lemon Wedges.
Your delicious Adraki Murgh Tikka is ready. A perfect starter for your party.
Relish your palate!