Preparation Time
    30 Mins
    Spice Level  

Spicy Tawa Chicken Tikkaby Julia Carmen Desa

Rs. 500 Serves 2
2 (Servings)

Chicken tikka or Murgh tikka is a chicken dish originating in South Asia where it remains popular in India and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers in a clay oven called a tandoor after marinating in spices and yogurt- essentially a boneless version of tandoori chicken. The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine.

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Rs. 500Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories653


    Non Stick Wok
    Salt & Pepper

INGREDIENTSPortion for 2

    400g boneless chicken thigh
    1 whole red bell pepper
    4 thai red chilies
    1/2 cup thick yogurt
    1/2 cup grated cheddar cheese
    2 tbsp coriander leaves
    2 tbsp ginger garlic paste
    Dry spice
    1/4 cup oil
    4 rumali rotis

    Julia Carmen Desa

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      Marinate the chicken in ginger garlic paste Empty the chicken pieces into a bowl and add ginger garlic paste along with 1/2 tsp salt (not provided). Use your hands to mix well and keep aside for 10 minutes. Meanwhile, roast the bell pepper.


      Roast bell pepper Place the whole bell pepper on a gas stove on high flame. Keep turning sides so that the skin becomes charred (black) on the outside. After 5-6 minutes take off heat, place in a bowl and cover with a lid immediately. Let it sit for 5 minutes.


      Make a paste with roasted bell pepper and red chili eel the charred skin off the bell pepper (do not wash it) and chop it up. Place in a food processor along with the red chili and blend to a fine paste.


      Marinate the chicken with more flavors In a bowl, mix together yogurt, cheese, dry spice mix and roasted bell pepper paste. Add the chicken marinating in ginger garlic to this new mixture and toss well. Marinate for another 10 minutes (If you want to marinate longer, you can).


      Fry the chicken Heat oil in a non-stick wok for 2 minutes on high flame; add half the chicken into the wok leaving out the excess marinade. Fry for 6-7 minutes turning once after every 2 minutes. Take out on a plate and repeat the same process for the next batch.


      Dry off the marinade and serve Take all the chicken out of the wok; add the leftover marinade to the oil and dry it off on high flame for 2-3 minutes (you will see that all the oil in left behind and the marinade is now in clusters). Take the marinade out and add it to the cooked chicken. Garnish with coriander and serve with warm rumali roti. (Throw the excess oil in the wok).

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