How to Cook Tasty Boneless chicken tikka in fry pan

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Boneless chicken tikka in fry pan

Before you jump to Boneless chicken tikka in fry pan recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart decisions when grocery shopping. When you make good decisions at the grocery store, your meals will get healthier immediately. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You want to get home immediately and eat something great. Your house should be filled with healthy foods and ingredients. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let’s go back to boneless chicken tikka in fry pan recipe. To cook boneless chicken tikka in fry pan you only need 13 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to make Boneless chicken tikka in fry pan:

  1. Take of Chicken – 300g, boneless.
  2. You need 150 g of Curd -.
  3. Take 2 tsp of Chickpeas flour -.
  4. Take 1 tbsp of Ginger-garlic paste -.
  5. Prepare 1/2 tbsp of Red chilli powder -.
  6. You need 1/2 tbsp of Garam masala powder -.
  7. Provide of Fenugreek leaves – 1 tsp.
  8. Get to taste of Salt.
  9. Get 1 tbsp of Lemon juice -.
  10. Take 1/2 tsp of Turmeric powder -.
  11. Get 2 tablespoon of Oil -.
  12. Take Pinch of yellow colour.
  13. Use 1 tablespoon of tikka masala.

Instructions to make Boneless chicken tikka in fry pan:

  1. Marinate the chicken with mentioned ingredients except oil and keep into the refrigerator for 1 hour..
  2. Heat the oil in a pan put chicken pieces one by one and fry it till golden brown and also nicely tendered..
  3. Turn another side to cook it properly. When it become nicely tendered take out from the pan..
  4. Serve with salad and potato wedges.

Use whatever boneless chicken you prefer for the tikka. For this recipe you will need a Heat a large, dry frying pan with a tightly-fitting lid over a medium heat. Transfer one circle of dough to the pan and cover securely with the lid. I use canola oil cause it was around and I marinated it in mojo and added some extra. Boneless chicken breast is the most popular choice for chicken tikka masala – very few recipes seem to use thigh.

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