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Chicken Tikka Flaming Sizzler चिकन टिक्का सिज़लर Chicken Tikka no tandoor

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.

Prep Time: 10-15 minutes Cook Time: 15-20 minutes

Total Time 25-35 minutes

Servings: 2

Cuisine: Indian

Chicken Tikka Flaming Sizzler चिकन टिक्का सिज़लर Chicken Tikka no tandoor Recipe - Ranveer Brar

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.