White Tandoori Chicken Tikka (Afghani tikka) with Aioli

White Tandoori Chicken Tikka  (Afghani tikka) with Aioli

 Without an Oven without Tandoor

             *Ramadan Special*

Tandoori chicken tikka is very delicious and mouth watering tikka . And also rich in taste. So let's start making.

Ingredients : 

For Marination:

1. Hung yogurt (Dahi) - 3 tbsp

2. Cashew paste - 1 tbsp

3. Fresh cream or malai - 1 tbsp 

4. Green chilly paste - 1 tbsp

5. Salt - 1/4 tbsp or as per taste

6. Kasuri methi - 1/2 tbsp

7. Chicken masala - 1/2 tbsp 

8. Vineger or lemon juice - 1/2 tsp

For chicken tikka :

9. Boneless chicken clean and washed - 1/2kg

10. Butter  or oil - for roasting chicken tikka
11. Coal - for smoky flavour
12. Coriander leaves , onion , kasuri methi , lemon  piece . And Aioli - for garnishing.

For Aioli ( Garlic Mayonnaise ) :

1. Egg white - from 1 egg

2. Suger - 1 tsp

3. Salt - 1/2 tsp

4. Garlic - 1 clove chopped

5. Vineger - 1/2 tsp

6. Oil 3 to tbsp or as required. 

How to make : 

1. In bowl add marination ingredients mix well. Add chicken pieces mix well,  close lid and rest it for 1 hr.

2. Now make the Aioli  for these add Aioli ingridients in mixy Jaar add little by little oil and grind till thick mayo is ready.

3. After 1 hr , open lid mix tikka marination once again. Now skewer it. 

4. In pan add 1 tbsp butter melt and spread, now place the skewers in pan.

5. Close the lid and cook on low to medium heat till water reduce. Open lid turn skewers and close the lid and cook till water reduce from other side.

6. Open lid turn in roast till golden brown in colour. Don't close lid.

7. Turn and roast from other side till golden brown in colour don't close lid.

8. When it's done take out in plate .

9. Heat the coal on gas.

10. Place the coal in pan with tikka skewers add little bit oil on it close lid immediately when smoke is coming out.

11. Open lid when smoke is over. Remove the coal close lid till serve.

12. Serve the white tandoori chicken Tikka with Aioli dip. Onion and lemon.