Chicken Tikka Jaipuri Recipe

Prepare marinade

In a large bowl combine yogurt, ginger-garlic paste, salt, red chili powder, ground coriander, ground cumin, garam masala, turmeric, lemon juice and mustard oil. Mix until smooth and homogeneous.

Marinate chicken

Add the chicken pieces to the marinade and coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Initial sear / roast

Preheat oven to 220°C (425°F) if roasting, or preheat a heavy skillet/grill pan over medium-high heat. Remove excess marinade from chicken and brush lightly with 1 tablespoon oil. If using oven: place chicken on a rack over a baking tray and roast 20–25 minutes until edges char slightly and internal temperature reaches 75°C (165°F). If using stovetop/grill: sear chicken in batches 5–7 minutes per side until cooked through with good color. Transfer cooked pieces to a plate.

Optional smoky flavor (dhungar)

For a smoky aroma, heat a small piece of charcoal until red hot. Place the hot charcoal in a small metal bowl, set the bowl in the plate with cooked chicken, drizzle a teaspoon of ghee/ oil onto the coal and immediately cover the plate tightly with foil for 5 minutes to capture smoke. Remove foil and discard coal carefully.

Make masala

In a wide skillet heat 3 tablespoons oil over medium heat. Add the thinly sliced onions and a pinch of salt and sauté, stirring frequently, until translucent then lightly golden, about 8–10 minutes. Add julienned ginger and slit green chilies and sauté 1–2 minutes until fragrant.

Add tomatoes and spices

Add the chopped tomatoes, coriander powder and cumin powder. Cook, stirring occasionally, until tomatoes break down and oil begins to separate from the masala, about 6–8 minutes. Adjust salt to about 1/2 tsp total for the sauce.

Combine chicken with masala

Return the cooked chicken pieces to the skillet, tossing gently to coat with the masala. Add crushed kasuri methi, amchur or chaat masala, and chopped cilantro and mint. If the mixture seems dry, add 2–3 tablespoons water to create a loose gravy that coats the chicken.

Finish

Stir in cream or 3 tablespoons thick yogurt (optional) for a richer finish. Taste and adjust seasoning. Simmer gently 3–4 minutes to marry flavors. If using butter, dot with 1 tablespoon butter and let it melt into the sauce before removing from heat.

Transfer Chicken Tikka Jaipuri to a serving platter. Garnish with chopped cilantro, sliced onion rings and lemon wedges. Serve hot with naan, roti or steamed basmati rice.