Chicken Tikka

This is one of the most famous Indian Cusine dishes. A number of my colleagues from abroad are so familiar with Chicken Tikka and they even count it along with their fav dishes. I rememeber reading an artcile which said that this humble punjabi dish is amongst the top 5 favorite foods globally ( well Indian population itself is 1/6 of the global, so u know from where the votes have come in ).
Recently there has been some legal tussle going on to proclaim that tikka masla curry originates from Glasgow and should be given " the protected geographical status by the EU" . There are also some English officials who claim it as the true " British National Dish).


Here is my recipe :

Chicken Breast Boneless - 250 gms

Marination -

Ginger Garlic Paste - 1 tbsp

Thick Curd - 1 tbsp

Chilli powder - 1 tsp

Turmeric Powder - 1 tsp

Coriander Powder - 1 tsp

Salt - 1 tbsp

Presentation - Chat Masala - 1 tsp, Onions - Cut as rings,Lime - 1 piece

Cut Chicken into small cubes, marinate and refrigerate for 1/2 an hour atleast. Heat a pan, place these cubes side by side and cook covered for about 10 minutes ( no oil is required, the chicken will get cooked in the spices and the fat from the chicken itself).Take off  the lid and cook for another 10 mins. Toss it once in a while to brown all sides.

Sprinkle some chat masala and serve hot with cut onion rings and squeezed lemon.

The good thing about this dish is that the leftovers can be converted into a curry ( chicken tikka masala) or more simple, just cut more onions, roll into a chapati and have it as chicken tikka roll. It  can also be used as a filler for bread sandwiches.

Instead of red chilli, if pepper is used then the dish will not have the typical spicy red color. I guess paneer tikka also can be made similarly. Another variant is malai tikka where cream and cheese is added to the marination.