Chilli Honey Chicken Tikka

After being prescribed chicken thrice a week to take care of my protein needs,I have started giving it new dimensions to suit my palate and this version is one of my favourites! Its spicy and a little sweet and absolutely melt in the mouth!Plus its made in 2 tsp oil and grilled to perfection with a beautiful,golden glaze on top!What more can be said about these lip smacking morsels,except that you try them and get drooling at the taste!

This recipe is a dedication to my co-passenger on the flight from Korea to Zurich who told me this recipe was his favourite! He used to fry the chicken pieces in tons of oil as he loved his deep fried delights. I prefer to grill the chicken instead and make the most of it.Its absolutely delicious and all who have tasted it say so too!

I have used boneless chicken,but you can use drumsticks,thighs or even other meats like Turkey,Pork or Beef. You can also use Paneer,Tofu,Soya Nuggets or Seitan (the vegetarian meat derived from gluten – wheat protein) for vegetarian options! Do try this out for a fabulous new snack for the rains or when you feel down or when you feel up or whenever you feel like eating something delicious!I have also made the Tikka in a non stick tava (griddle) which helps to cook the chicken faster,easier and without cooking to the tava.

This recipe was entered for the 159th FoodieMondayBloghop where the theme was Grilled Recipes!

Preparation Time : 30 minutes

Marinating time : 7 hours to overnight

Makes : 15 pieces

INGREDIENTS

3 boneless Chicken breasts

2 tsp Oil

For the marinade :

1/2 cup thick yogurt

1 tbsp salt

2 tsp red chilli powder

2 tsp coriander powder

2 tsp cardamom powder

1 tsp cinnamon powder

1/2 tsp nutmeg powder

1 – 2 drops yellow colour (optional)

For glazing :

1 tsp red chilli powder

4 tbsp honey (use according to sweetness you prefer)

For garnish :

Coriander Leaves

Chopped Onion dices

1 tbsp cream (optional)

METHOD

Mix the ingredients for the marinade in a large bowl and whisk well. Add the Chicken pieces and mix again.Cover the bowl and refrigerate,preferably overnight or if you are in a hurry then at least for 7 hours.

Take the chicken out an hour before cooking. This makes it soft and melt in the mouth. Smear the tava with 1 tsp oil with a kitchen towel or a cotton ball and heat it.

Arrange the marinated chicken pieces on the tava and cook on medium-low heat for 15 minutes per side or till the chicken changes colour.The marinade dries up giving a beautiful golden colour to the chicken pieces.

Mix the glaze ingredients and spoon on top of the now almost finished chicken and toss well. Cook for 4 – 5 minutes and take off heat.

Garnish with coriander leaves and diced onion. Drizzle with the cream. Serve immediately.