Chicken tikka is a chicken dish from the Punjab region of the Indian. The dish is popular in both India and Pakistan and definitely in the UK. It includes small pieces of boneless chicken baked using skewers after marinating in spices and yogurt—essentially a boneless version of tandoori chicken The word tikka means “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, is grilled over red-hot coals, and does not always contain boneless pieces. Repeatedly brush the chicken with ghee to increase its flavour. It is served with green coriander and tamarind chutney, onion rings and lemon.
- Cut each chicken breast crosswise into 3 pieces and place in a mixing bowl.
- Combine the remaining ingredients in an electric blender or food processor and process until smooth.
- Pour over the chicken and toss to coat thoroughly.
- Let stand at room temperature for 1 to 2 hours.
- Sauté the chicken pieces in small batches in a heavy skillet over high heat until golden brown on all sides, about 10 minutes, adding more marinade to the skillet to prevent sticking if necessary.
- Serve immediately