Chicken Cheesy Tikka

Chicken Tikka has always been my go to recipe whether I have to make quick kebabs for the family or friends or even if we decide late in the evening to have a barb-e-cue dinner, Chicken Tikka is always the easiest, safest and yummiest recipe to go to. The flavors can be any which way you want. The boneless chicken pieces easily absorb the flavors quickly and the result always comes out delicious, unless you are determined to mess it up, otherwise its hard to mess up the chicken marination.

This recipe is a chef’s fluke or should I say determination of make sure I make something using shredded cheese, making sure the kebabs are soft, but also making sure that the boys taste no cheese. Isn’t it funny, life as a mom who loves to cook but is restricted by the weird taste buds that won’t allow her to experiment with flavors stressing on the fact that their peculiar taste buds won’t allow them to enjoy their favorite tikka. Therefore, this recipe was a challenge, and if you are sailing in the same boat as me, this recipe is for you.

The chicken I used is boneless chicken breast and Chicken breast tends to go a little dry and cheese helps it stay moist and juicy. I love kebabs that have that crunch top and is super moist inside.

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Chicken Cheesy Tikka

Chicken Kebabs made with spice and cheese

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Cuisine

Indian, Mughlai

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 2 lb Chicken [ Boneless] breast or thigh
• 1/2 tsp black pepper powder
• 1 tsp Tandoori Masala Powder
• 1/2 tsp Red chili powder
• 1/2 tsp Salt
• 1/2 tsp Cumin powder
• 1 tbsp Ginger garlic paste
• 2 tbsp Lemon juice
• 1 tbsp Dry red chili flakes
• 1/4 cup Greek Yogurt
• 1 cup Shredded cheese Mozarella Preferred
• 1/2 cup Salted Butter For Basting

Cuisine Indian, Mughlai Prep Time 5 minutes Cook Time 30 minutes Passive Time 1 hour Servings people MetricUS Imperial Ingredients 2 lb Chicken [ Boneless] breast or thigh 1/2 tsp black pepper powder 1 tsp Tandoori Masala Powder 1/2 tsp Red chili powder 1/2 tsp Salt 1/2 tsp Cumin powder 1 tbsp Ginger garlic paste 2 tbsp Lemon juice 1 tbsp Dry red chili flakes 1/4 cup Greek Yogurt 1 cup Shredded cheese Mozarella Preferred 1/2 cup Salted Butter For Basting

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Instructions

1. Add Black pepper powder, Red chili powder, Turmeric Powder, Tandoori Masala Powder, Cumin Powder, Salt and Lemon Juice.

   
2. Add shredded cheese, yogurt, ginger garlic paste and Red chili flakes.

   
3. Mix everything well and keep it aside for 45 minutes to an hour.

   
4. Preheat the oven to 400 F. Put the chicken pieces in the skewer. Always feel free to add some bell peppers to the skewers alongside the chicken pieces if you wish to. Baste the chicken with some butter. Place them in the oven for 30 minutes, turning them around every 10 minutes.

   
5. Take them out, baste them with a little butter again.

   
6. Serve with a side of onions and lemon.