Garlic Lemon Chicken Tikka recipe, a great starter that is simply mouth watering. It is so delicious and drooling that you will never have enough of it.
For more similar recipes try the following
Homemade Chicken Nuggets Recipe
The garlic lemon chicken tikka recipe will leave you satisfied and full yet so light. It is not heavy like the other dishes that are on the blog. The last step of brushing with butter is purely optional if you are healthy conscious. You can add olive oil instead of the butter.
Always remember to freshly crush the garlic as the flavor is best with it. I somehow do not like the store bought garlic paste. The pungent smell from the store bought ginger or garlic pastes totally puts me off.
You can try this any variety of the chicken cut. The boneless chicken thighs work best, but as my kids prefer the chicken breasts, I have made with it. But you can use the boneless chicken thighs or even use the whole chicken breast.
Making this garlic lemon chicken tikka is so easy. You can simply marinate the chicken with all the ingredients and refrigerate it. Simply pop it into the oven an hour before serving.
There are not many ingredients that go into making this awesome dish. The ingredients that are used in this recipe are either right in your pantry or a quick trip to the grocery store would do the trick.
So let’s get started with the Garlic Lemon Chicken Tikka, Lehsun Nimbu Murg Tikka
Garlic Lemon Chicken Tikka, Lehsun Nimbu Murg Tikka
What You Need:
- 500 gms boneless chicken, cut into cubes
- 4 lemon, juice squeezed
- 2 tbsp red chilli flakes
- 2 tbsp mint leaves, finely chopped
- 2 tbsp garlic, freshly crushed
- salt to taste
- butter , for basting
How To Make:
- Take a bowl and add the chicken, lemon juice, red chilli flakes, mint leaves, garlic, and salt.
- Marinate this in a refrigerator overnight or for 4 hours.
- Preheat the oven to 200 C. Line the chicken in a baking sheet. Bake for about 30 minutes or till done.
- Turn over the chicken once in between.
- Remove from the oven. Apply butter before serving hot.
Signing off until next time,
Fareeha.
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