Chicken Tikka Sticks. Marinate drumsticks with tikka masala, garlic paste; Add garlic powder, paprika, yogurt and vinegar; Leave it for few hours. Switch your chicken routine up and go with the bold flavors of Dennis the Prescott's Chicken Tikka Drumsticks. These bad boys take an overnight bath in a marinade before going directly on the grill. Chicken Tikka Sticks

You can cook Chicken Tikka Sticks using 20 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Chicken Tikka Sticks
  1. It’s of Chicken Tikka.
  2. You need 12 of boneless skinless chicken thighs.
  3. You need of tandoori marinade recipe below.
  4. Prepare 1/2 cup of lemon juice.
  5. It’s of Tandoori marinade.
  6. It’s 1 Tbsp of cumin powder.
  7. Prepare 1 Tbsp of coriander powder.
  8. You need 2 tsp of madras curry powder.
  9. Prepare 1 tsp of turmeric powder.
  10. It’s 1 tsp of mint sauce.
  11. It’s 2 tsp of kashmiri chili powder.
  12. You need 1 Tbsp of coriander stems/leaves chopped.
  13. You need 2 tsp of salt.
  14. Prepare 1 Tbsp of kasoor methi - dried fenugreek leaves.
  15. You need 1 Tbsp of tandoori masala.
  16. It’s 1 Tbsp of garlic ginger paste.
  17. Prepare 3 Tbsp of vegetable oil.
  18. It’s 1/4 cup of Yoghurt.
  19. You need 1/2 cup of Bell peppers diced in cubes.
  20. It’s 1/2 cup of Onions diced in cubes.

The name comes from the cylindrical clay oven — or tandoor — in which the dish is traditionally prepared. This is my favorite version: the chicken is deliciously spiced with super-crispy skin, and the mango chutney served alongside adds fruity, tangy flavor. Butter Chicken vs Chicken Tikka Masala has always cultivated curiosity among foodies. Here's a detailed guide citing all the key differences and history.

Chicken Tikka Sticks instructions

  1. Combine all the ingredients for the tandoori marinade in a stain proof bowl. Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces..

  2. Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours..

  3. Soak skewers in water for 30 minutes..

  4. Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour..

  5. Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas..

  6. Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce..

  7. Grill the chicken over indirect heat until almost done - around 10-15 minutes..

  8. You want an internal temperature of about 150 F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs..

  9. Move chicken over direct (high) heat and grill an additional 2-4 minutes, turning every minute. You want a bit of char but you don't want it to burn or dry out..

  10. Add the diced bell peppers and onion in the leftover marinade and mix to coat. Now add the coated veggies on the grill/Tawa and cook till slightly charred..

  11. Skewer the chicken and grilled veggies and serve on a bed of salad or along with some onion and mint dip..

  12. Tag @appetizing.adventure on Instagram if you try this recipe!.

Mild chunks of tikka seasoned chicken threaded on a stick make a great addition to any party food table, or served up with a simple salad and some dips for a light lunch. If you want to liven up chicken breasts, try these Chicken Tikka Kebabs this week. Clean the chicken drumsticks and pat them dry on a kitchen towel. Combine all the ingredients listed under marinade and transfer to a large food-safe zip lock bag. Add the chicken legs to the bag and seal the bag.