“You can take Amritsari out of Amritsar but not Amritsar out Amritsari”, that’s what I am. Believe that kind of food is hard to find anywhere bringing a very simple Amritsari tikka recipe to you, go ahead and try, I promise, you’ll be satisfied coz in this quarantined time you won’t get it anywhere and what better than bringing out our inner chef to work.
- Chicken boneless medium size pieces -500g
- Sour Curd -200g
- Besan 1 large tbsp
- Mustard oil -100 ml Salt to taste
- Red chilli powder -1tsp
- Orange food colour a pinch
- Garam masala powder -1/2 tsp
- Haldi -1/2 tsp
- Ginger/garlic paste – 1 tsp
- Ajwain – 1tsp
- Coal – 1 medium size pc
Wash and clean chicken pieces well and drain. In a bowl mix sour curd, mustard oil, salt, red chilli powder, garam masala, orange colour, haldi, ginger garlic paste, ajwain, besan and blend well. Marinate chicken pieces in the above mixture at least 8 hours (preferably 1 day) to make the pieces succulent.
Heat oven on grill option at 180 degrees. Smear an aluminium tray with some oil and place chicken pieces on it and grill for about 25 mts Keep basting it with the leftover marinade, it has maximum flavour, but make sure the last basting should be with oil as it will give some glaze.
Meanwhile, heat coal over open burner directly till the edges start to burn and you can see red ember around it. Once tikka pieces are cooked put in a serving plate, in a small calorie, with a tong put the burning coal in it and pour little oil. Smoke will rise, cover with a wider lid to cover the
serving plate fully, blocking the smoke inside for a while, open and serve with lachha pyaz and green chutney.
- You can smoke the chicken tikka pieces
- before grilling too.
- This recipe can be made in the pan also
- I use air fryer and it comes out real good
- Try serving with some nice dips, fusion
- gives a zing to the dish
- You can use paneer, vegetables, fish
- instead of chicken
- Add kasuri methi, it tastes good too
- This can be used in red gravy to make
- chicken tikka masala