Chicken Tikka Flaming Sizzler चिकन टिक्का सिज़लर Chicken Tikka no tandoor
For all the Chicken Tikka lovers out there, here's a bumper offer - Chicken Tikka, vo bhi Sizzler style. A flaming Sizzler at that!! And for the recipe, like I say, Dhaniya thok ke, Jeera rok ke. But ingredients ki kami, not OK. I am very particular about what goes into my marination and chutneys.
Ingredients
For First Marination
700 gms Chicken thigh, boneless, cut into medium size
Salt to taste
1 tsp Ginger Garlic paste
½ Lemon juice
1 tbsp Mustard oil
For Second Marination
2 tbsp Mustard oil
1 cup Hung curd
Salt to taste
1 tsp Prepared Masala
2 ½ tsp Degi red chilli powder
½ Lemon juice
¼ tsp Dry fenugreek leaves, crushed
1 tbsp fresh Coriander steam, chopped
½ tbsp roasted Gram flour
For Vegetables
1 medium size Onion, cut into cubes
1 medium size Green bell pepper, cut into cube
1 medium size Red bell pepper, cut into cube
1 medium size Yellow bell pepper, cut into cube
1 medium size Tomato, cut into cube
½ tbsp Mustard oil
Salt to taste
1 heaped tsp Degi red chilli powder
A pinch of asafoetida
1 tsp Ginger Garlic paste
For Masala
2 Black cardamom
6-7 Green cardamom
½ tbsp Black peppercorns
¼ tsp Fennel seeds
1 tsp Coriander seeds
few Fenugreek seeds
few Mustard seeds
2 Cloves
Salt to taste
For Mint Chutney
2 heaped tbsp Mayonnaise
½ inch Ginger, slice
½ cup Mint leaves
¼ cup Coriander leaves
1 Green chilli
1 tsp Mustard oil
Salt to taste
2 tbsp Curd, beaten
½ tsp Prepared Masala
Other Ingredients
1 tsp Oil
Ghee for bursting
Coal for cooking
For Masala Pyaaz
1 medium size Onion, rings
Salt to taste
Mustard oil
A pinch of degi red chilli powder
For Assembling
Cabbage leaves
Butter rice
Prepared Masala
Prepared Mint Chutney
Masala Pyaaz
Brandy for flambe
For Garnish
Coriander sprig
Lemon, wedge
Green chilli
Process
For First Marination
- In a bowl, add chicken thigh, salt to taste, ginger garlic paste, lemon juice.
- Add mustard and marinate well and keep it aside for 5 minutes.
For Second Marination
- In a bowl, add mustard oil, hung curd, salt to taste, prepared masala, and degi red chilli powder.
- Add lemon juice, dry fenugreek leaves, fresh coriander steam, and roasted gram flour.
- Mix everything well and keep it aside for a minute.
- Now, add the first marinated chicken into the second marinade and mix everything well.
- Take skewers and put the marinated chicken in it along with vegetables. Place them alternately.
- Heat a grilled pan, add oil and place the skewer chicken and grill them properly from all sides until golden brown. Or else you can place the skewer on hot coal and cook from all the sides.
- Brush with ghee and cook until well done.
- Remove it on a plate, sprinkle some prepared masala and keep aside for further use.
For Vegetables
- In a bowl, add onion, green bell pepper, red bell pepper, yellow bell pepper.
- Add tomato, mustard oil, salt to taste, degi red chilli powder, asafoetida.
- Add ginger garlic paste and mix everything well and keep aside for further use.
For Mint Chutney
- In a bowl, add mayonnaise, ginger, mint leaves, and coriander leaves.
- Add green chilli, mustard oil and salt to taste.
- Transfer this into a grinder jar and grind it into a smooth paste.
- Transfer it into a bowl, add curd, prepared masala and mix well. Keep aside for further use.
For Masala Pyaaz
- In a bowl, add onion rings, salt to taste, and mustard oil.
- Add a pinch of degi red chilli powder and mix it well.
- Keep aside for further use.
For Assembling Chicken Tikka Flambe
- Take a super hot sizzler plate and place some cabbage leaves, butter rice.
- Sprinkle some prepared masala, pour the mint chutney on top of it.
- Place the masala pyaaz, now place the chicken tikka.
- Flambe it with brandy. Garnish it with coriander sprig, lemon wedge and green chilli.
- Serve hot.
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