Chicken tikka what is the proper recipe for it?

ive tried many diffrent ways and alll are nice but only the outside of the chicken seems to be flavoured


i make slits in the meat i marinade overnight but it still seems tasteless inside i use chicken breasts without skinChicken tikka what is the proper recipe for it?
Try this recipe -








Ingredients





* Groundnut oil


* 1 large onion, peeled


* 2 fresh green chillies


* 1'; piece of ginger, peeled


* 3 garlic cloves, peeled


* 陆 tsp red chilli powder


* 1 tsp turmeric


* 2 tsp garam masala


* 1 tbsp soft brown sugar


* 1 tbsp tomato puree


* 400g tinned chopped tomatoes


* 4 boneless chicken breasts (approx 150g each), cubed


* 10 dried curry leaves


* 4-6 tbsp natural yoghurt


* Handful of fresh coriander leaves, chopped





For the steamed rice





* 400g basmati rice, rinsed


* 600ml cold water


* Salt and pepper


* 3 cardamom pods, lightly crushed


* 2 star anise








Method





1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.





2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.





3. Transfer the sauce to a food processor and blend until smooth.





4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.





5. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.





6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.Chicken tikka what is the proper recipe for it?
Chicken Tikka Masala


INGREDIENTS





* 1 cup yogurt


* 1 tablespoon lemon juice


* 2 teaspoons ground cumin


* 1 teaspoon ground cinnamon


* 2 teaspoons cayenne pepper


* 2 teaspoons freshly ground black pepper


* 1 tablespoon minced fresh ginger


* 4 teaspoons salt, or to taste


* 3 boneless skinless chicken breasts, cut into bite-size pieces


* 4 long skewers


*


* 1 tablespoon butter


* 1 clove garlic, minced


* 1 jalapeno pepper, finely chopped


* 2 teaspoons ground cumin


* 2 teaspoons paprika


* 3 teaspoons salt, or to taste


* 1 (8 ounce) can tomato sauce


* 1 cup heavy cream


* 1/4 cup chopped fresh cilantro


DIRECTIONS





1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.


2. Preheat a grill for high heat.


3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.


4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
CHICKEN TIKKA


1 lb. boned chicken breasts


2 lg. onions


3 cloves garlic


2 tbsp. sesame seed oil


8 oz. plain yogurt


Juice from 1/2 of a lemon


3 tsp. ground coriander


1 tsp. ground turmeric


1 tsp. chili powder


1 tsp. ground ginger


1 tsp. salt


1 tsp. cayenne


Skin chicken and remove all fat. Cut chicken into cubes. Chop one onion in food processor. Add sesame seed oil, yogurt, minced garlic, lemon juice and all spices to food processor. Blend together for 1 1/2 minutes.


Pour marinade into covered dish or bowl. Add chicken pieces and cover bowl. Marinate for at least 24 hours and preferably 48 hours in refrigerator.





Take an onion, peel it, and cut it into quarters. Remove each individual piece of onion and use these to separate each piece of chicken on skewers. Put chicken and onion pieces on skewers. Cook slowly on a grill until they are cooked to your specifications.
we make it regularly and you don't have to only marinate it overnight to get the full flavour. Cook it for a while with all the spices and the sauce will penetrate the meat, giving it flavour. Hopefully.