My oven baked methi chicken tikka is a pleasant change from regular tikkas.
It’s delicious and you need a handful of ingredients to start. The marination of the tikka is the main things and if you follow this recipe to the T you will end up with the exact same result.
Methi is simply fenugreek leaves and here we are using dry leaves. They are packed with flavor when dries and a bit pungent in taste. Don’t worry we are not using a lot and after baking it will give a nice aroma. Just a taste and not overpower your tikka. You can also taste ginger garlic easily. If you like you can also increase their quantity as per your taste.
Directions to make Oven Baked Methi Chicken Tikka-
2 tbsp thick yogurt/curd/dahi
1 tsp ginger garlic paste
1 tbsp coriander powder
3/4 tsp cumin powder
Salt to taste
1/2 tsp turmeric powder
1/2 tsp dry fenugreek leaves/ kasturi methi
1&1/2 tsp Kashmiri red chili powder(which give more color that heat)
2 tbsp oil
750 gm cleaned chicken
Wash and clean the chicken thoroughly with plenty of water.
Now pay dry the chicken with a paper towel or a clean tea towel.
Prick the chicken all over with a fork.
In a large bowl mix all the marinate excluding the chicken.
Mix well. Check seasoning. Adjust as per your taste.
Mix in the Chicken and let it rest for minimum four hours up to overnight in refrigeration.
Before baking take out the chicken at least one hour before.
Now preheat the oven at 180°C for 10 mins.
Skewers the chicken and place on the rack.
Bake for 30 to 40 mins.
The baking time may vary as per the size of your chicken peices.
Also I like to crank up the temperature to 220°C in the last 10-15 min. This gives a nice char and smoky flavor to it.
After taking it out of the oven let it rest for 5 mins.
Serve with onion rings and lemon wedges.
You can use these tikkas to add to any tomato or cream based sauce to make a wholesome meal. Like👇
Or if you are adventurous you should definitely go for 👇
Can’t make it now..
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