For Chicken Tikka
Yogurt -1/2 cup
Kashmiri Chilli powder-1tsp
Kasuri methi(Dry fenugreek leaves)-1tsp
Chicken tikka masala -1/2tsp(opt)
Orange-Red Food colour-(opt)
Oil or butter -
Wash chicken thoroughly and cut into medium pieces and mix well with salt and lemon juice ..
Then keep this chicken in a strainer and allow the excess water to drain out ..
Same time put curd in a muslin cloth and squeeze excess water and keep aside..
After 30 minutes take chicken out and still u feel there is excess water in the pieces wipe chicken pieces with kitchen towel ..
Mix cumin powder,chilli powder,coriander powder,garam masala ,ginger-garlic paste ,chicken tikka masala,kasurimethi and colour and blend into a fine paste .
Then add this curd and mix well..
Add this paste to the chicken pieces and mix well ..Check the salt .. Add if needed ..”The spices & sourness can be adjusted to your taste”
..That purely depends up on each person ..So add the amount of masalas according to ur taste .. Keep it in the fridge at least for 3 hours ..Preferably overnight ..
Then grill in the oven..
Preheat oven at 200 degree for 15 minutes .. Soak bamboo skewers in cold water for about 30 minutes ..
Then insert chicken in the skewer ..Brush butter or oil on top of the chicken pieces ..
Bake each side about 10 minutes ,brushing oil in between 5 minutes interval ..
U can see brown spots here and there ..
Then take one piece and cut in the middle and check whether the chicken is cooked well or not ..If not cook for another few minutes doing the same thing …
Dont overcook them ,then chicken will get hard and it wont taste good..
And those who dont oven dont worry u can also make chicken tikka but not that perfect as oven ,but the taste will be similar .. .
For that take a deep bottomed kadai , add the chicken and cook in medium flame by covering the kadai ..
Check in between u can see plenty of water coming out from the chicken ..
Let the chicken cook well in that water ..
When u see there is very less amount of water left then add half cup of boiled water to this and cook well ..
Then open the kadai and cook till all the water get evaporates ..
Check the chicken … Chicken should be well cooked and juicy ..
Then to this add hot oil or butter (3tbsp ) and shallow fry them in medium flame (keep on turning the sides ,otherwise the masala will get burn )
Fry till u can see brown spots …
If u want restaurant style smoky flavour ,we can use coal ..
For that burn a golf ball-sized lump of coal till red hot. Place this piece of coal in the foil ‘bowl’ (make a small bowl out of aluminum foil) and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil ‘bowl’..
Its not at all necessary ..
So keep aside the chicken tikka ..
For the filling
Cabbage or lettuce-few strips
Green chilli-1or 2(slits)
Cut the onion,cabbage and tomato into thin long stripes ..
Mix onion,vinegar,water ,salt,green chilli and sugar..
Knead well with ur hand .. Then add deseeded tomato stripes and mix well ..Keep aside for 15 minutes .. Check the salt and sourness ..Adjust the taste ..
For making roti
All purpose flour-1cup
Make a dough with the above ingredients by adding little water and apply oil on top of the dough. Keep it aside for 20 minutes ..
Beat one egg and add salt ..mix well d keep aside
Again knead well and divide the dough into big balls ..Dust the dough ..
Roll each ball into thin big rounds ..
Place on the hot Tawa and allow it to cook till you see the dough color change and bubbles start to appear.Flip the Roti and brush some oil and pour 1 tbsp of beaten Egg on the Roti and spread well..
Then carefully flip roti very carefully d cook for a minute in low flame ..
Spread some oil in the outside of the roti too..
Both side of the roti should be cooked well
Then remove from the tawa and keep it in a plate..
Assembly of the roll
Divide the chicken into equal parts ..If u want u can sprinkle more lemon juice .. (Make small pieces with the help of a fork if the chicken pieces are big)
Then place some chicken pieces on the roti ,add the onion -tomato mix (squeeze the excess water),fresh coriander leaves and cabbage or lettuce ..
Roll the Roti with the chicken away from you to form a tight roll.
Wrap with foil to keep warm or put in a toothpick to keep it from unwrapping.
Note : If the chicken has cooled down ,heat them before wrapping ..