Chicken Tikka - Karachi Bundoo Khan Chicken Tikka 

Chicken tikka is a chicken dish that has its roots in the Mughal era of the Indian subcontinent. In Pakistan, Bangladesh, and India, the dish is well-liked. Pieces of chicken that have been marinated in Indian spices and yogurt are typically roasted using skewers on an angeethi or over charcoal. The pieces are continuously fanned while being cooked on red-hot charcoal, occasionally being brushed with ghee (clarified butter), or oil, to enhance flavor. It is often consumed with tamarind chutney, onion rings, and lemon along with green coriander.


Chicken Tikka
Chicken Tikka


ingredients For the Chicken tikka

  • Chicken Breast with bone: 3
  • Chicken Legs: 3
  • Ginger paste: 1-1/2 Tablespoon 
  • Garlic Paste: 1 Tablespoon 
  • Yogurt: 1 cup
  • Green Paste: 2 Tablespoon ( 2 large Green chili + 1/2 Bunch green coriander)
  • Lemon Juice: 4 Tablespoon 
  • Oil: 2 Tablespoon 
  • Turmeric Powder: 1 Teaspoon 
  • Garam Masala: 1 Tablespoon 
  • Salt: 2 Teaspoon 
  • Red Chili Powder: 1-1/2 Tablespoon 
  • Kashmiri red chili powder: 1 Tablespoon 
  • Orange food color: 1/4 Teaspoon 
  • Black pepper powder: 1 Teaspoon 
  • Chaat Masala: 1 Tablespoon 
  • Kabab Chini: 1 Teaspoon 
  • Cumin ( roasted and crushed): 2 Teaspoon 

Ingredients for salad

  • Carrot: 1 medium-sized 
  • Onion: 1 medium-sized 
  • Cucumber: 1 medium-sized 
  • Tomato: 1 medium-sized 
  • Radish: 1 medium-sized
  • Green chili: 2 to 3
  • Lettuce leaves: 2
  • Lemon juice: 1-1/2 Tablespoon 
  • Salt: As per your taste
  • Tamarind sauce: 1 cup

Making Chicken Tikka

  1. In a bowl take 2 liters of water and add 1/4 cup of water and 1 tablespoon of salt. Dip all the chicken pieces into the water and keep them for 10 minutes. now take out all the chicken pieces and wash them with normal tap water.
  2. With the help of a knife make deep cuts on one side of the chicken pieces and set them aside.
  3. In a large bowl add ginger garlic paste, yogurt, green paste, lemon juice, turmeric powder, salt, red chili powder, Kashmiri red chili powder, cumin, chat masala, black paper powder, allspice powder (kabab chini powder), orange food color, lemon on juice, and oil. whisk all of them very nicely.
  4. Now add chicken tikka pieces and mix very well and cover all pieces with this paste nicely then cover and marinate them in the refrigerator for at least six hours and for better results leave them in the refrigerator overnight.
  5. Now thread chicken tikka pieces on BBQ skewers one by one. 
  6. Burn the charcoal well. cook well for about 10 to 12 minutes by keeping the pieces a little bit away from the burning charcoal. meanwhile, apply oil on tikka pieces with the help of a brush. when pieces get a nice golden color turn the side.
  7. Similarly, cook the other side of the tikka as described. now chicken tikka is ready

Cooking Cicken Tikka
Cooking Chicken Tikka


Preparation of salad

Peel carrots, radishes, and onion. Cut and slice all salad ingredients except lettuce leaves. 
Put all sliced ingredients in a bowl, add salt and lemon juice, and mix thoroughly.

Serve chicken tikka with prepared salad and tamarind sauce.