Recipe For An Amazing Tikka Friday

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This one is for all our non-veg foodies!

While I was complaining to my mom about quarantine temporarily shutting down my favorite Tikka place, she gave me the idea of making my Friday Tikka Friday. With some leftover chicken and a lot of hope in our hearts we set out to make this dish, and it was delicious!

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You may need a little help from an elder, but I promise you, it’s an easy recipe.

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Ingredients (SERVES 4)

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1 cup yogurt/ Dahi

1 tbsp lemon juice

2 tsp fresh ground cumin

1 tsp ground cinnamon

2 tsp cayenne pepper/ red chili flakes

2 tsp freshly ground black pepper/ freshly ground red chili

1 tsp minced fresh ginger

1 tsp salt, or to taste

3 boneless chicken breasts, cut into bite-sized pieces

4 long skewers

1 tbsp butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped (optional)

2 tbsp ground cumin

2 tbsp paprika/ red chili power

Salt to taste

1 cup tomato sauce

1 cup heavy cream

¼ cup chopped fresh coriander leaves

 Procedure

(With griller)

  1. In a large bowl, combine fresh yogurt, lemon juice, 2 tsp cumin, cinnamon, red chili flakes, red chili, ginger, and salt. Mix and marinate the chicken with the same. Rest in refrigerator for one hour.
  2. Preheat a grill for high heat.
  3.  Lightly oil the grilling grate. Put chicken onto the skewers, and discard the leftover marinade. Grill both for around 5 minutes
  4. Melt butter in a large pan. Saute garlic a minute. Season it with 2 tsp cumin, paprika, and 1 tsp salt. Add in tomato sauce and cream while constantly stirring.
  5. Simmer on low flame until the sauce starts to thicken. This will take about 20 minutes. Add grilled chicken, and let it simmer for 10 minutes.
  6. And your dish is ready, just garnish it with some fresh coriander.

(Without griller)

  1. In a large bowl, combine fresh yogurt, lemon juice, 2 tsp cumin, cinnamon, red chili flakes, red chili, ginger, and salt. Mix and marinate the chicken with the same. Let it rest in the refrigerator for one hour.
  2. Preheat a pan for high heat.
  3. Lightly oil the pan. Put the chicken into the pan, and discard the leftover marinade. Let it cook on low flame until soft and tender.
  4. Melt butter in another large pan. Saute garlic for a minute. Season it with 2 tsp cumin, paprika, and 1 tsp salt. Add in tomato sauce and cream while constantly stirring.
  5. Simmer on low flame until the sauce starts to thicken. This will take about 20 minutes. Add cooked chicken, and let it simmer for 10 minutes.
  6. Your dish is ready, just garnish it with some fresh coriander.

Serve it for dinner or have it for lunch. You can eat chicken tikka masala as many ways as you like. Rice, bread, Indian bread are its best friends though. So, come on, go on and try this easy recipe and satisfy all your quarantine cravings!

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Anamika Ghai
I'm from Chandigarh, currently settled in Delhi, for my university. The pollution got the best of me, but I try.

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