Tikka Masala

Description

The Secret to Perfect Tandoori Tikka (Marination Guide)

To get that authentic, juicy restaurant-style flavor using 35g of Masalay Wala Tikka Boti Masala per 1 kg of chicken, follow these simple steps:

What You’ll Need:

• Chicken: 1 kg (Boneless cubes or bone-in pieces)

• Masalay Wala Tikka Boti Masala: 35g (approx. 2.5 to 3 tablespoons)

• Yogurt (Dahi): ½ cup (whisked)

• Ginger Garlic Paste: 1 tablespoon

• Oil/Melted Butter: 2–3 tablespoons

• Lemon Juice: 2 tablespoons (optional for extra tang)

3 Simple Steps to Perfection:

1. The Mix: In a large bowl, whisk the yogurt, ginger-garlic paste, oil, and 35g of Masalay Wala Tikka Boti Masala until it forms a smooth, vibrant paste.

2. The Marination: Add the chicken pieces and coat them thoroughly. For the best Tandoori Style results, cover and refrigerate for at least 4 hours (overnight is best for maximum tenderness).

3. The Cook: * Grill: Thread onto skewers and cook over hot coals, basting with butter.

   • Oven/Air Fryer: Bake at 200°C for 20–25 minutes until charred at the edges.

   • Pan: Cook on medium-high heat until the water dries and the oil separates.