PAKISTANI CHICKEN TIKKA RECIPE | STOVE

Ready for a smokey succulent authentic Pakistani chicken tikka? It tastes just like a restaurant and as if just coming off the barbecue pit. This is one of the most tested recipes on the blog. The tandoori chicken is often referred to as Chicken Tikka Thigh or Breast in Pakistan.

So if a bone in a version of tandoori chicken is called chicken tikka in Pakistan then what is the boneless chicken tikka version called? It is called Chicken tikka boti or Chicken tikka kabab.

Pakistani grilled chicken tikka is so dear to us that compromising on authentic taste was a crime. Most homemade cooks depend on chicken tikka spice mix for making tandoori chicken and the job is really easy like that.

When I decided to post this recipe, I wanted to include a tikka spice mix recipe too. Because many followers are skeptical about store-bought spices. So you can get the tikka spice mix if you want authentic taste hassle-free. The spice mixes often have MSG and artificial flavors for kicking taste.

The below recipe has a very authentic taste very much restaurant without spice mix but you can substitute red chili flakes with spice mix if you want a sharper taste. 

INGREDIENTS OF CHICKEN TIKKA, PAKISTANI STYLE:

Chicken: Use medium-sized chicken pieces that weigh 750 grams. (Live chicken weighs 1-1.25 kg) Smaller chicken has tender meat. The bigger bird would require longer marination of at least 8 hours.

Wet spices: The wet spices are ginger, garlic, green chili, and papaya paste on the round plate. Papaya paste is used as a meat tenderizer.

Yogurt: Yogurt adds a little tanginess and is also a meat tenderizer.

Common Pakistani spices: The dry spices are common Indian spices like cumin, coriander, turmeric, garam masala, salt, red chili flakes, and Kashmiri chili powder. Kashmiri chili has a bright red color and a moderately spicy taste. You can substitute Kashmiri chili powder with paprika, and extra chili powder.

WHY THIS RECIPE WORKS?

While you feel like there should be a secret combo of whole Indian Garam masala that gives out tikka robust tikka flavor, the reality is staying from whole spices and undermining whole spices flavors to bring out tikka flavor. 

The smoking does a great job here. And you get a very delicious tikka flavor without excessive thirst or heartburn that comes with too much use of commercial spice mixes.

WHAT TO SERVE WITH TANDOORI CHICKEN TIKKA?

Chicken tikka Thigh tastes best with accompaniments like sliced and washed onions, Green chutney, Imli chutney, Garlic yogurt, Paratha, or chapati flatbreads.

CHICKEN TIKKA ON STOVE TOP :

1. Soak chicken in vinegar and salt solution for 20 minutes. Pro Tip: This helps clean the chicken and removes the blood in the chicken leg. You can read more about washing chicken on Cookist.com.
2. Wash the chicken thoroughly after soaking and pat dry. Then insert deep cuts across the grain. The cuts should be deep and the knife should touch the bone of the chicken.
3. Mix all the ingredients of marination in a bowl.
4. Apply all over the chicken and marinate overnight in the fridge. Or keep for 4-6 hours outside. Cover the pot with mesh or thin cloth to allow air circulation if kept outside.
5. Cook tikka in a wide pot on medium-high heat for 10-15 minutes. Cover the pot while cooking. Then burn excess water on high heat.

Pro Tip 1: Do not overcook tikka, the meat shouldn't come off the bones. If the tikka is fully cooked and there is still water left in the masala. Remove chicken pieces and keep them on a separate plate. Then burn excess water on high heat. Apply the dry masala over the chicken but do not overdo it.

Pro Tip: You can place the grill on the flame and grill 2-3 tikka together.