JUICY TENDER CHICKEN TIKKA ON TAWA
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- Ingredients
- 500 gm Boneless Chicken
- 100 gm Hung Curd
- 3 tbps Ginger garlic chilli paste
- 3 tbps Mustard Oil
- 1/2 tbps Chilli powder
- 1/2 tbps Garam Masala
- 1/2 tbps Coriander powder
- 1/2 tbps Turmeric powder
- 1/2 tbps Black pepper
- 1/2 tbps White pepper
- 1/2 tbps Black Salt
- Salt as per taste
Method:
- Take boneless chicken in a bowl and add hung curd.
- Add it to a mixing bowl along with ginger garlic chilli paste, chilli powder, garam masala, coriander powder, turmeric powder, black pepper, white pepper. Add salt and lemon as per taste.
- Mix all ingredients well by adding mustard oil in to it.
- The key to a mouth melting, juicy tender chicken tikka is proper marinating. Keep it for 3 hours for marinating.
- Heat tawa and brush it with butter.
- Greece the skewers sticks and align the marinated boneless chicken pieces in the skewer sticks (Seekh).
- Next is turning the skewer sticks and basting regularly with applying oil.
- Cook the chicken till is tender and charred grill marks appear.
To serve:
- Serve the chicken with onion rings and lime wedges with tinch of lemon juice.
- Add cherry on top, serve with green mint chutney.
About Chef Sunil Bohat:
Chef Sunil Bohat is currentlyworking as Executive Chef at Shandar Hotel, Pune. Prior to joining Shandar Hotel, he was working as Kohinoor Banquets (vows) at Prabhadevi in Mumbai. He recently started his YouTube channel named as Chef Sunil Bohat, to engage and guide his viewers with authentic cuisines, the channel is getting popular day by day with more and more viewers are joining.
Chef Sunil has vast experience working in leading hotels. After working at Kamat Club as Commis 1, he moved to The Millenium Club and The Club. His experience lead him to many top hotels to work with that included Intercontinental The lalit Mumbai, Park Plaza Royal Palms, Orchid, The Eco Hotel, The Leela Mumbai, Carnival Foods and Kohinoor Banquets(vows).
It may be noted that there are very few in Indian hospitality industry who have begun there career as Commis but have reached on top position; Chef Sunil is one of them. His culinary journey began two decades ago as Commis 1, at Kamat Hotels (Kamat Club), specializing in Cold Kitchen, Continental and Artistist.
He discovered his passion for exclusive food, excellent carvings of fruit, vegetables and Ice carving early in the life. His show recipes are not a standardized method manual to follow. Rather, he believes in driving his subordinates on the journey of the recipe — from narrating about the era in which the food was conceptualized to using traditional cooking and simple techniques.
Editor in Chief : Mewati SItaram
