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HOW TO MAKE TANDOORI CHICKEN TIKKA WITHOUT THE TANDOORI OVEN | MY SECRET RECIPE GIVEN AWAY!
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Overview
This video demonstrates how to make authentic-tasting Tandoori Chicken Tikka at home, without a traditional tandoor oven. The creator emphasizes achieving a smoky, charred exterior and a juicy interior by using a combination of spices, yogurt, lemon juice, and specific cooking techniques under a grill. The recipe highlights a secret ingredient, a tikka paste, often used in British Indian restaurants, and explains the importance of marination time and proper grilling for flavor and texture. The video aims to empower home cooks to replicate restaurant-quality tandoori chicken tikka.
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Chapters
- The goal is to recreate the taste and texture of restaurant tandoori chicken tikka at home.
- Traditional tandoor ovens create a distinct charred exterior and juicy interior.
- The creator aims to achieve this by using specific ingredients and grilling methods.
Understanding the desired outcome helps in appreciating the techniques and ingredient choices throughout the recipe.
The creator describes restaurant tandoori chicken as 'charred on the outside and very succulent and juicy on the inside.'
- Use chicken breast pieces cut into 2-3 inch cubes for optimal juiciness.
- The base marinade involves mixing spices directly into a bowl.
- Key spices include salt, turmeric, coriander, cumin, and a homemade garam masala for aromatic flavor.
Properly cut chicken and a well-balanced spice blend are foundational for the tikka's flavor profile.
Chicken breast pieces are cut into 2-inch by 2-inch or 3-inch by 2-inch cubes.
- Paprika and tomato puree are added for color and flavor.
- Freshly squeezed lemon juice acts as a tenderizer and adds tang.
- A controversial 'tikka paste' is introduced, crucial for achieving the British Indian restaurant taste, containing a blend of spices and food coloring.
These ingredients, especially the tikka paste, are key to replicating the specific flavor profile associated with popular Indian restaurants.
The creator uses 2 teaspoons of a tikka paste, noting that it contains food coloring and is a common ingredient in many British Indian restaurants.
- Mustard oil is used for its distinct flavor and to provide necessary fat.
- Greek yogurt is added to help the marinade penetrate the chicken and further tenderize the meat.
- The combination of yogurt and spices creates a vibrant marinade.
Yogurt and mustard oil play critical roles in both tenderizing the chicken and infusing it with characteristic flavors.
2 tablespoons of Greek yogurt are added for approximately 1kg of chicken.
- The marinated chicken needs to chill in the refrigerator for at least a couple of hours, or preferably overnight.
- Before grilling, the oven and grill should be preheated for at least half an hour.
- The grilling tray should be lightly oiled to prevent sticking.
Adequate marination time allows flavors to deeply penetrate the chicken, while proper preheating ensures efficient and even cooking.
The chicken is placed in the fridge for 'at least a couple of hours or overnight'.
- Chicken pieces should be spaced out on the grill tray to allow heat circulation.
- Grilling involves cooking for 5-7 minutes per side, aiming for a charred effect.
- Brushing with oil (or ghee) during cooking enhances browning and flavor.
- The goal is to achieve a 'flame grilled char grilled' effect without overcrowding.
This stage is crucial for developing the signature tandoori char and ensuring the chicken is cooked through while remaining juicy.
The chicken is grilled for approximately 5-7 minutes per side, with an additional few minutes for thorough cooking.
- Once cooked, the chicken tikka should be white and fully cooked inside, with a lovely char.
- A drizzle of ghee or lemon juice can be added to finish.
- Serving with sizzling onions and mustard oil enhances the overall experience.
These final steps elevate the dish, balancing flavors and presenting it attractively.
A drizzle of lemon juice is added over the finished chicken tikka.
Key takeaways
- Achieving restaurant-quality tandoori chicken tikka at home requires careful attention to spice balance, marination, and grilling technique.
- Lemon juice and yogurt are essential for tenderizing the chicken and allowing marinade penetration.
- A specific tikka paste, though controversial due to coloring, is key to replicating the authentic British Indian restaurant flavor.
- Proper preheating of the grill and adequate spacing of chicken pieces are vital for achieving a good char without overcooking.
- Mustard oil contributes a unique flavor profile often found in authentic tandoori dishes.
- The visual cues of charring and juiciness are indicators of successful tandoori chicken tikka preparation.
Key terms
Tandoori Chicken TikkaTandoor OvenMarinadeGaram MasalaTurmericCorianderCuminPaprikaTikka PasteMustard OilGreek YogurtCharred Effect
Test your understanding
- What are the key ingredients that contribute to the tenderization of the chicken in this recipe?
- Why is adequate marination time considered crucial for tandoori chicken tikka?
- How does the creator suggest replicating the specific flavor of British Indian restaurant tandoori chicken?
- What visual cues indicate that the chicken tikka is properly cooked and has achieved the desired tandoori effect?
- Explain the role of yogurt and mustard oil in the chicken tikka marinade.