Boneless Chicken Tikka | DesPardes.com

Ingredients

1. Boneless chicken pieces 2 lbs
2. Garam Masala powder 1 Tblspn
3. Red Pepper powder 1 Tblspn or according to taste
4. Lemon juice 1 Tblspn
5. Yogurt (whipped) 2 cups
6. Salt 1 tsp or according to taste
7. Egg shade (color) 1 Tblspn

Direction
Mix all ingredients together and leave the boneless chicken pieces marinated for at least 2 to 4 hours.

Charcoal grill the chicken pieces in skewers for best results. Add extra lime juice and Chat Masala powder to the grilled chicken for extra spice and taste.

Best served with sliced onion, chopped green pepper, chopped coriander leaves and Naan or paratha.

You may use same recipe for grilled chicken legs also.

Editor's Note; The above recipe has been provided exclusively to DesPardes.com by Aamir Khan thru Ms Falaknaz Iqbal of North Brunswick, New Jersey, USA.

About Chicken Tikka

Chicken tikka is a South Asian dish made by baking small pieces of chicken which has been marinated in spices and yogurt. It is traditionally made on skewers in a tandoor (clay oven) and is usually boneless. It is typically eaten with a green coriander chutney, or used in a Chicken Tikka Masala.

Chicken Tikka Masala is one of the most popular South Asian dishes in the world. So popular is it that British politician Robin Cook described it as "a true British national dish". Its popularity has proven so great that almost every Indian or Pakistani restaurant worldwide offers it. It has arguably replaced Tandoori Chicken as the flagship of South Asian cuisines. In India, though gaining popularity, it is not nearly as popular as it is outside the Indian subcontinent, specially in Pakistan.

So popular is Chicken Tikka Masala that its origins has gained legendary proportions. It is commonly believed that Chicken Tikka Masala originated from the kitchens of Bangladeshi chefs in the UK. The original is claimed by many establishments from London to Glasgow's Shish Mahal restaurant, but none of these claims have been convincingly established. There are many theories about how the dish originated, probably around the seventies, the late sixties, or even earlier. Some say the chef tossed together a tomato gravy when a diner returned a dry tikka; some think it was a way to recycle yesterday's leftover kebabs, and others say it was just an inventive adaptation of Indian and Bangladeshi techniques to both South Asian and British palates.

Some claim that its birth came from British India (which included modern Pakistan and Bangladesh). The necessity to adapt food from the Indian subcontinent to the British palate was the impetus of its creation, some allege. Some also claim that Chicken Tikka Masala originated from Punjab due to the region having a dish simiarly prepared with tomato gravy, the popular Murgh Makhni (butter chicken). Though a large proportion of Asians that came to Britain were from the Punjab region, the vast majority of "Indian" restaurants in the UK were in fact run by Bangladeshi chefs, with as many of 85% of them being run by Bangladeshis until 1998, hence it is more likely that it originated from Bangladeshi chefs in Britain.

(Content sourced from Wikipedia)

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