For the simple fact that the Chicken Tikka is generally cooked in Tandoor, it should not to be confused with Tandoori Chicken. Luckily you can make a good Chicken Tikka without the Tandoor. Simply using the oven at home, if possible (and who does not have it) with the grill. Another good alternative is to cook it on the barbeque. The Indian continent is huge and who knows how many variations exist for this recipe. Even scrolling through your Indian cookbooks maybe you will find differences in the ingredients or preparation of chicken tikka.
1 kg chicken
1 cup yogurt
2 dry red chilies
4 garlic cloves
2 tbsp ginger paste
1 tsp cinnamon
1 tsp ground cumin
1 tsp ground cloves
3 tbsp lime juice
1 cup coriander leaves
Salt to taste
Wash the chicken and cut it up into cubes. Dry the pieces.
Grind the chopped coriander and all other ingredients except yogurt, onion and lime juice to a smooth paste.
Mix the marinade and add yogurt and the chicken and leave it overnight in the fridge.
Thread the chicken onto skewers and keep ready.
Preheat your oven or grill to a medium high temperature of 200 ° C.
Place the skewers on the grill racks in your oven with a tray underneath. Roast open till the chicken is browned on all sides and tender. Remove from skewers and put the chicken on a plate.
Put the onion rings in a separate bowl and squeeze lime juice over them. Garnish the Chicken Tikka with these onion rings and serve.