HAZARI CHICKEN TIKKA / HAZARI MURGH TIKKA

Hazari Chicken Tikka is one of  he best among the variety of tikkas that I have ever tasted. It is our family favourite. These soft and succulent tikkas soaked in the creamy marinade for hours, skewered together in bamboo sticks and then baked to perfection are surely going to win your hearts too.
 Traditionally they are made in a tandoor. But when we don't have that option we can always bake them in the oven. Finally the charred look can be done on the direct flame holding the skewer above the flame.

Ingredients:
Boneless chicken .... 250 gms  (preferably leg and thigh portion)
Egg ........................ 1
Green chilli paste ... 1 tsp
Mustard oil ............   1 + 1 tbsps
Cheese .................. 2 tbsps
Cream .................... 2 tbsps
Ginger paste ........... 1 tsp
Garlic paste ............ 1 tsp
Gram flour / besan ... 1 tbsp
Garam masala powder ... 1/2 tsp
Salt ............................. 1/2 tsp
Lemon ................... to squeeze on top
Chaat masala powder ... 1/2 tsp to sprinkle on top (optional)
Bamboo skewers ........... 2-3 as needed (soaked in water for 2-3 hours)

Method:
1. Soak the bamboo skewers in water for a 2-3 hours. This prevents them from burning in the oven .
2. Clean and cut the chicken pieces into big cubes for tikkas. Leg and thigh portion works better in tikkas.
3. Marinate them with egg, green chilli paste, grated cheese, cream, ginger and garlic pastes, garam masala powder,besan, salt and 1 tbsp of mustard oil . You may use any oil but mustard oil gives a better taste. Keep it refrigerated for minimum 4-5 hours or more.
4. Now take the soaked bamboo sticks and insert the marinated chicken pieces into them. If some marinade is left keep it for coating the chicken again while baking.
5. Place them in a baking tray lined with foil paper brushed with little oil.
6. Bake the chicken at 200 C for about 25 to 30 minutes turning the side once or twice. While turning the side spoon the remaining marinade on top and also some mustard oil.
7. Once the chicken is done remove from the oven. Roast it directly on the gas flame to give the charred look.
8. If you like chaat masala flavour you can sprinkle a little and squeeze some lemon juice over the pieces before serving.
9. Serve hot.

Notes:
1. Boneless leg and thigh pieces are better for tikkas
2. Mustard oil should preferably be used for this recipe. It gives the best results.
3. Besan can be replaced with little corn flour / corn starch also.

4. Baking time may vary a little depending on the sizeof the oven and the chicken pieces. Keep a check on that.

 

Watch the recipe video

Pin for later

You may also like:

Achari Murgh Tikka 

Hariyali Murgh Tikka

Malai Murgh Tikka