Chicken Tikka

There are  lot of chicken tikka recipes out there. This recipe is really a flavorful one and the texture is soft and juicy. Got the idea from a friend who is an excellent cook. The chicken can be marinated over the night or few hours in the fridge. You can freeze up to a week but completely thaw and adjust salt before baking. These tikkas can be cooked in a grill or over stove-top too.  Tikkas are best cooked at high temperatures, so 425-450 F is essential depending on your oven. I have made countless times and this recipe has never let me down. You can also use store bought tikka masala (just replace the spice powders given in the recipe) but add other ingredients given here and follow this method. The lighting wasn't really good that the picture didn't come out good. Will update picture when possible.

INGREDIENTS :

1 Medium whole chicken
1 Lemon for serving
Extra oil for basting

Marinade:
1 Tbsp ginger garlic paste
2 Tbsp yogurt
1 Tbsp lemon juice
2 Tsp red chili powder
1 Tsp fennel powder
1 Tsp garam masala powder
1/2 Tsp black pepper powder
1/2 Cup chopped coriander leaves
1 Tblsp olive oil
Salt to taste
 

METHOD :

Pre-heat oven to 425 degrees F.
 Clean and cut the chicken into medium sized pieces or 12 equal sized pieces. In a chopper mix together all the ingredients given under the marinade.
Pat dry the chicken pieces and poke them with a fork. This helps the chicken pieces absorb and get  well soaked in the marinade.
Coat the chicken pieces with the marinade and leave it for at least 30 minutes.
Arrange the chicken pieces in a cookie sheet lined with aluminum foil  and bake for about 20 minutes, 10 minutes on each side basting with olive oil in between.
Serve with sliced lemon wedges.