Sure! Making Chicken Tikka Boti at home without a tandoor is totally achievable and can be delicious! Here’s a recipe for a restaurant-style Chicken Tikka Boti that you can cook using your oven or stovetop.
Chicken Tikka Boti Recipe
Ingredients:
For the Marinade:
- 500 grams boneless chicken (cut into bite-sized pieces)
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika (for color)
- 2 tablespoons mustard oil (or any cooking oil)
- Salt to taste
- 1 tablespoon besan (gram flour) (optional, helps in crispiness)
For the Tikka Boti:
- 1 tablespoon oil (for basting)
- Lemon wedges (for garnish)
- Fresh coriander leaves (for garnish)
- Sliced onions (for garnish)
Instructions:
1. Prepare the Marinade:
- In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, paprika, mustard oil, and salt.
- Mix well to form a smooth marinade.
2. Marinate the Chicken:
- Add the chicken pieces to the marinade and coat them thoroughly.
- Cover and refrigerate for at least 2 hours, preferably overnight, for best results.
3. Preheat Your Oven (if using):
- Preheat your oven to 200°C (400°F).
4. Skewer the Chicken:
- Thread the marinated chicken pieces onto skewers. If you don’t have skewers, you can arrange them on a baking tray or in an oven-safe dish.
- Optionally, sprinkle a bit of besan (gram flour) over the chicken pieces for extra crispiness.
5. Cooking Methods:
Oven Method:
- Place the skewers on a baking rack or tray lined with aluminum foil.
- Bake in the preheated oven for 20-25 minutes, turning halfway through.
- Brush with oil and bake for an additional 5-10 minutes or until the chicken is cooked through and has a nice char. Stovetop Method:
- Heat a grill pan or a non-stick skillet over medium-high heat.
- Brush with a little oil.
- Cook the chicken pieces in batches, turning occasionally, until cooked through and slightly charred on all sides (about 10-15 minutes).
6. Baste and Garnish:
- While cooking, baste the chicken with a little oil to keep it moist.
- Once done, remove from heat and let it rest for a few minutes.
7. Serve:
- Garnish with fresh coriander leaves, lemon wedges, and sliced onions.
- Serve hot with naan, raita, or your favorite chutney.
Enjoy your homemade Chicken Tikka Boti! It should be juicy, flavourful, and have a nice char even without a tandoor.
