Craving a flavour explosion that's both easy and incredibly delicious? Look no further than our succulent Chicken Tikka Kebabs, marinated to perfection and grilled to juicy tenderness. This recipe delivers the vibrant tastes of India, bringing the restaurant experience right to your kitchen. Forget complicated techniques – our straightforward method uses readily available ingredients and is adaptable to your preferred spice level, guaranteeing a crowd-pleasing dish every time. The accompanying homemade mint chutney adds a refreshing zing, balancing the rich, smoky chicken perfectly.
Imagine sinking your teeth into perfectly charred chicken, bursting with aromatic spices, complemented by the cool, vibrant mint chutney. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below to create your own unforgettable Chicken Tikka Kebabs and Mint Chutney.
Tools Needed
- Philips OTG Oven
- Skewers (wooden or steel)
- Mixing bowls
- Blender
Ingredients
Step-by-Step Instructions
Step 1. Marinate and Prepare the Chicken
- Marinate the chicken with salt and lemon juice for 10 minutes.
- Add ginger-garlic paste, red chili powder, garam masala, black pepper, chicken tikka masala, chaat masala, and kasuri methi to the chicken. Mix well.
- Incorporate hung curd, mustard oil, and butter into the marinade. Mix thoroughly. Ensure the mixture is dry, without excess water.
- Marinate the chicken for at least 30 minutes, preferably refrigerating for an additional 30 minutes.
Step 2. Bake the Chicken Tikka Kebabs
- Heat charcoal and add it to a bowl with ghee for a smoky flavor.
- Preheat the OTG oven to 180°C (356°F). Select the "Tikka" mode and the convection function.
- Thread the marinated chicken onto skewers, leaving a small gap between each piece.
- Place the skewers on the middle rack of the preheated OTG oven and bake for 30 minutes.
- After 20 minutes, move the skewers to the top rack for even roasting.
Step 3. Make the Mint Chutney
- Blend mint leaves, green chilies, garlic cloves, coriander leaves, curd, water, and black salt until smooth.
- Add lemon juice to the chutney.
Step 4. Serve
- Serve the hot chicken tikka kebabs with the mint chutney.
Read more: Vegan Roasted Cauliflower Sabji: Easy & Delicious Indian Recipe
Tips
- Using hung curd helps bind the spices together in the marinade.
- Ensure the chicken marinade is dry to prevent excessive steam during baking.
- Preheating the oven is crucial for evenly cooked kebabs.
- Always wear oven mitts when handling hot skewers and trays.
- Adjust cooking time based on your oven and desired level of doneness.
Nutrition
- N/A
FAQs
1. Can I use bone-in chicken for the kebabs?
It's best to use boneless, skinless chicken thighs or breasts for even cooking and easier skewering. Bone-in chicken will take longer to cook and might become dry.
2. What if I don't have an OTG (oven toaster grill)?
You can absolutely cook these kebabs on a grill pan on your stovetop, or even broil them in your oven. Adjust cooking time as needed.
3. Can I make the chutney ahead of time?
Yes! The mint chutney tastes even better the next day, so feel free to prepare it a day or two in advance. Store it in an airtight container in the refrigerator.
Enjoy your homemade Chicken Tikka Kebabs – the perfect blend of smoky char and vibrant spices, perfectly complemented by the cooling mint chutney. This recipe is sure to become a family favorite, bringing a taste of India to your dinner table with minimal effort. Impress your friends and family with this delicious and relatively simple dish!