Mughlai Chicken Tikka
A tasty and fragrant meal, Mughlai Chicken Tikka is influenced by the extensive culinary traditions of Mughlai cuisine. Marinating chicken pieces with a medley of spices—ginger-garlic, red chili, turmeric, and garam masala—imparts strong tastes to the meat.
After marinated the chicken cooked to perfection on the stove or on the grill or in the oven, giving it a deliciously charred outside and juicy, succulent within. This meal, which is typically served with onions and fresh coriander sauce , is excellent as an appetizer or main course with rice and naan. Mughlai Chicken Tikka is a delicious dish that is perfect for any occasion because of its rich tastes and brilliant colors!
Mughlai Chicken Tikka
Mughlai Chicken Tikka, cooked in a pan, is a delicious adaptation of the traditional dish that maintains its rich flavors while being accessible for home cooks. This version features marinated chicken pieces that are pan-seared to achieve a perfect balance of tenderness and a slightly charred exterior.The marinade, made from yogurt and a mix of fragrant spices such as cumin, coriander, garam masala, and ginger-garlic paste, infuses the chicken with aromatic flavors. The use of yogurt not only enhances the taste but also helps in tenderizing the meat, resulting in juicy, succulent pieces.Cooking in a pan allows for a quicker preparation, making it ideal for weeknight meals or when you want to enjoy this indulgent dish without the need for a grill. Mughlai Chicken Tikka is typically served with mint chutney and fresh salad, providing a refreshing contrast to the spiced chicken.
Ingredients
- 1 kg Chicken cut into pieces
- 6 tbsp Oil
- 1 tsp Red Chilli Powder
- 2 tsp Crushed Pepper
- 1 tsp Coriander Powder
- 2 tsp Cumin Roasted & Crushed
- 1 tsp Black pepper
- 1 tsp Onion powder
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1 tsp Salt or to taste
- 2 tbsp Vinegar
- 2 tbsp Soya sauce
- 1 Onion cut into rounds
Instructions
Prepare the Marinade
- In a large bowl, oil, ginger-garlic paste, red chili powder, cumin powder, crushed pepper, , coriander powder, black pepper, onion powder and salt. Mix well to form a smooth marinade.
Marinate the chicken
- Add the chicken pieces to the marinade, mix well cover and refrigerate for at least 2-4 hours (or overnight for better flavor).
Cook the chicken
- Heat the pan, add marinated chicken along with any remaining marinade.
- Cook on medium heat for about 15 minutes and cover.
- After 15 minutes open the cover, stir well and cook for another 5 minutes or until chicken done.
Coal Smoking
- While the chicken is cooking, heat the piece of charcoal on an open flame until it is red hot.
- Once the chicken is cooked, place it in a heatproof bowl or tray.n
- In a small pan, heat ghee or oil until hot, then carefully pour it over the hot charcoal.
- Immediately cover the bowl with a lid to trap the smoke. Let it sit for about 5-10 minutes to infuse the smoky flavor.
Serve
- Remove the chicken from the bowl and serve hot and garnished with onions, and lemons.
