Introduction: Chicken Breast Tikka ( Smoke Technique)
- Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process,
- The original technique is cooking using smoke at low temperatures and long cooking times (several hours).
- Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat.
If I was to make something that tasted like barbeque, I needed to keep these things in mind.
- I need indirect heat and smoke for flavour.
- low temprature.
- several hours
- dry heat charboiling.
so my experiment begun.....
Step 1: Trying It on Malai Tikka
I tried it on chicken tikka ( the usual one) but my tikka ingredients didn't mach the flavour I was looking for, I was missing somthing in it ( more to it later on)
I did a second experiment on malai tikka.
And IT WAS A HITTTT..
Step 2: The Ingredients for Perfect Chicken Malai Tikka.
for every 500 grams of chicken breast. use
- 4 tb thick hung yogurt ( not the greek type) you need the curd not yogurt ( sweet one)
- 4 tb cream ( fresh cream, box cream , as long as it's dairy one)
- 1 tb lemon juice ( it needs to be 1 tablespoon please)
- 1 tb sroon garlic ginger paste. ( make your homemade one or grab thr premade ones) fresh always work grate but please avoid water.
- 1 tsp salt
- 1/2 tb black pepper ( more less ur choice)
- 2 green chilis ( for mild hotness , use more if desired)
- 1 tb oil.
All it all to chicken breast pieces. now for the most moist chicken try to cut chicken with less height and more surface area.
Step 3: Magic Smoke
coal my friend is the best idea here. please don't do the mistake that I did. use a fresh coal, a big one. and burn it over stove untill it's brght red
Step 4: Place It Over Your Chicken
place it over your chicken and pour a teaspoon of oil/ghee over it. it will begun to smoke. place the airtight lid on top of the box and let it smoke for 20 min-to an hour.. remove the coal and replace the airtight back on .. keep in the fridge on lowest setting area if it's too hot outside or on room temprature for 2 hours min and 8 hours max.
adding the coal in the raw meat actually gives it that perfect flavour.
Step 5: Cook.
cook it over bamboo skewers and over medium heat on nonstick pan or grill pan,
use same ingredients as gravy but double them up.
place it in hot pot. as soon as your tikka are cooked. dipped them inside that gravy or simply surve the gravy as a sauce with mayo on the side.
garnish with onion rings and cucumber.
you won't know the difference btw the restaurant ones and this home made without barbecue one.