Ingredients [Tikka]
- Leg pieces: 4 [1 kg]
- Pissi laal mirchen (Red chilli powder): 2 tsp
- Kutti laal mirchen (Chilli flakes): ½ tsp
- Namak (Salt):1¼ tsp [to taste]
- Haldi (Turmeric powder): ¼ tsp
- Zeera (Cumin) powder: 1 tsp
- Dhaniya (Coriander) powder: 1 tsp
- Zardy ka rung (Yellow food colour): ¼ tsp
- Chicken powder: 1 tsp
- Garm masala (Whole spices) powder: ¼ tsp
- Sirka (Vinegar): 4-5 tbs
- Lehsan (Garlic) paste: 2 tsp
- Oil: 2-3 tbs
Method
Step 1: Add Pissi laal mirchen (Red chilli powder), Kutti laal mirchen Chilli flakes), Namak (Salt), Haldi (Turmeric powder), Zeera (Cumin) powder, Dhaniya (Coriander) powder, Zarday ka rung (Yellow food colour), Chicken powder, Garm masala (Whole spices) powder, Sirka (Vinegar) and Lehsan (Garlic) paste in a bowl and mix well. Make cuts on both sides of the Chicken pieces and marinate for 2 hours.
Step 2: Add Oil to a pan. Place Chicken pieces with their marinade, cover and cook at low flame for 7-8 minutes.
Step 3: After that, flip the sides, cover and cook at medium-low flame for 10-12 minutes. Flip the sides again, cover and cook for 5 minutes.
Step 4: Cook at medium flame till water evaporates.
Ingredients
- Oil: almost ½ cup
- Piyaz (Onion): 1 small [chopped]
- Zeera (Cumin seeds): ½ tsp
- Sabut kali mirchen (Whole black pepper): ½ tsp
- Badiyan ka phool (Star anise): 1
- Dar cheeni (Cinnamon stick): 1
- Sabz elaichi (Green cardamom): 5
- Sabz mirchen (Green chillies): 5-6 [chopped]
- Namak (Salt): 2 tsp
- Pani (Water): 2¾ glasses
- Chawal (Rice): 2 glasses [soaked for 2 hours]
- Coal
Method
Step 1: Fry Piyaz (Onion) in Oil till it becomes translucent. Add Sabut kali mirchen (Whole black pepper), Zeera (Cumin seeds), Badiyan ka phool (Star anise), Dar cheeni (Cinnamon stick), Sabz elaichi (Green cardamom), mix and cook till Piyaz becomes golden.
Step 2: Add Sabz mirchen (Green chillies) and give it a good mix. Add Pani (Water), Namak (Salt), mix, cover and cook at medium-high flame till water starts boiling.
Step 3: Add soaked Chawal (Rice), mix and cook at high flame till half of the water is reduced. After that, cover and cook at low flame for 10-12 minutes.
Step 4: Place Tikka on rice and give it some coal dum.
Serve with Green Raita.