Chicken Tikka (Tawa fry)

Chicken tikka is one of the most popular Indian starter. In this dish small pieces of boneless chicken are marinated with spices and thick yogurt and grilled in an oven or baked in tandoor. The word tikka means 'bits' or 'pieces'

Marinating the chicken pieces in yogurt with spices gives the dish a unique flavor. It is also important to marinate it for at least five hours to so that the spices get absorbed in the chicken pieces and also it helps in softening the chicken pieces.

In this Chicken tikka (Tawa fry) I have added dry mango powder but if you wish to add lemon juice you can (which is usually added) . I just wanted to give it a try with dry mango powder and it worked well.

Ingredients -

1. Boneless chicken - 350 gms
2. Hung curd - 1 cup
3. Coriander powder - 3/4 Tb spoon
4. Cumin powder - 3/4 Tb spoon
5. Kashmiri red chilly powder -  3/4 Tb spoon
6. Tandoori masala or garam masala powder - 1 Tb spoon
7. Turmeric powder - 1/2 tea spoon
8. Ginger garlic paste - 1 Tb spoon
9. Dry mango powder / Lemon juice - 1 tea spoon
10. Pepper powder - 3/4 tea spoon
11. Oil - 3 Tb spoon

Procedure -

1. Chop boneless chicken into cubes.

2. In a bowl add curd, coriander powder, cumin powder, kashmiri red chilly powder, tandoori masala, turmeric powder, ginger garlic paste, dry mango powder or lemon juice, pepper powder and salt. Mix well.

3. Now add boneless chicken cubes and mix well.

4. Cover with a lid and refrigerate overnight or at least for 5 hours.

5.  In a non stick pan add 2 Tb spoon oil and once the oil turns hot add chicken pieces one by one keeping the flame on medium.

6. After a minute turn the chicken pieces to another side and and add 1 Tb spoon oil. Let it cook for another minute on low to medium flame.

7. Now turn the flame to high and flip the chicken pieces again. Keep stirring for 30 seconds on high flame. Turn the flame to low and cover with a lid for a minute.

8. Open the lid and turn the chicken pieces and cover for another minute.

9. Now you chicken tikka is cooked properly and ready to serve.

10. Serve hot with a piece of lemon and sliced onions.