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Tandoori Chicken Tikka

This document provides a recipe for Tandoori Chicken Tikka that serves 10 people. It lists the 17 ingredients and their quantities needed for the first and second marinades. The chicken thighs are first marinated for 3-4 hours or overnight in a mixture of salt, ginger garlic paste, and lemon juice. They are then marinated for 30 minutes in a mixture including hung curd, cornstarch, mustard oil, and various spices. The marinated chicken and vegetables are threaded onto skewers and baked in the oven until slightly charred for maximum flavor.

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Bharat Bhusan
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273 views4 pages

Tandoori Chicken Tikka

This document provides a recipe for Tandoori Chicken Tikka that serves 10 people. It lists the 17 ingredients and their quantities needed for the first and second marinades. The chicken thighs are first marinated for 3-4 hours or overnight in a mixture of salt, ginger garlic paste, and lemon juice. They are then marinated for 30 minutes in a mixture including hung curd, cornstarch, mustard oil, and various spices. The marinated chicken and vegetables are threaded onto skewers and baked in the oven until slightly charred for maximum flavor.

Uploaded by

Bharat Bhusan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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RECIPE-:TANDOORI CHICKEN TIKKA

Batch Size 10

S. No. INGRIDENTS PROCESS/SPECIFICATION Batch Qty (Kg)


1 CHICKEN BONELESS (THIGH) 6.364
1st MARINADE
2 SALT 0.045
3 GINGER GARLIC PASTE 0.091
4 LEMON JUICE 0.273
2st MARINADE
5 CURD HUNG 0.409
6 CORNSTARCH 0.136
7 MUSTARD OIL 0.545
8 TANDOORI MASALA POWDER 0.136
9 KASHMIRI RED CHILLI POWDER 0.409
10 TURMERIC POWDER 0.027
11 GARAM MASALA POWDER 0.027
12 BLACKPEPPER POWDER 0.027
13 FOR DUNGAR 0.000
14 CHARCOAL BLOCK 0.000
15 GHEE 0.045
16 ASSEMBLY 0.000
17 SKEWERS 10 NUMBERS 0.000
18 ONION CUBES 2.182
19 GREEN BELL PEPPER CUBES 2.182
Total 12.900
YIELD 10.000

METHOD
Add the ingredients for the first marinade in a bowl and mix well.

Cover the bowl and refrigerate for 3-4 hours or overnight.

Add the ingredients for the second marinade in the bowl and mix well.
Keep the marinated chicken aside for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Thread the marinated chicken in the skewers along with onion and capsicum.
Line the skewers on a foil lined baking tray.
Grill for 10-12 minutes and then rotate the skewers.
Grill for another 10-12 minutes.
Increase the oven temperature to 420 Degrees F and broil the skewers for 3-4
minutes until they are slightly charred.
Remove the tikka from the oven.
If you want the smoky flavour, heat the coal over direct heat until red hot.
Keep the tikka in a shallow bowl.
Keep a piece of aluminium foil over the tikka and keep the hot coal over the foil.
Drizzle ghee over the coal and cover the lid of the bowl immediately.
Let the tikka absorb the smoke for 10-15 minutes.
Remove the lid and discard the coal piece and foil. Serve the tikka hot.
A

Percentage
Input %
49.331 0.0007 0.350
0 0.045
0.352 0.000005 0.120
0.705 0.00001 0.005
2.114 0.00003 0.005

3.171
1.057
4.228
1.057
3.171
0.211
0.211 0.000003 0.400
0.211 0.000003 0.010
0.000
0.000
0.352
0.000
0.000 0 0.400
16.913 0.00024 0.020
16.913 0.00024 0.015
100.000 0.001419
77.519

mix well.

ht.

wl and mix well.

h onion and capsicum.

oil the skewers for 3-4


heat until red hot.

he hot coal over the foil.


immediately.

e the tikka hot.

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