A tasty take on the traditional chicken tikka, Black Mustard Oil Chicken Tikka is enhanced by the strong, fragrant flavour of black mustard oil. This meal blends the unique pungency of mustard oil with soft chicken marinated in a spicy yoghurt sauce that contains a blend of turmeric, garam masala, and red chili powder. 

The outcome is a smoky, tart, and fragrant chicken tikka that is ideal for any get-together or special occasion, whether it is pan-fried, baked, or grilled. With each mouthful, the combination of strong tastes will entice your taste senses!

Ingredients:

For the Marinade:

• 500g boneless chicken (cut into chunks)
• 3 tbsp black mustard oil
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp ground black pepper
• Salt to taste
• 1 tbsp kasuri methi (dried fenugreek leaves) (optional)
• 1 tbsp fresh cilantro (finely chopped, optional)

For Cooking:

• 1-2 tbsp black mustard oil (for grilling or pan-frying)
• 1 tbsp fresh lemon juice (for drizzling on cooked chicken)
• Fresh cilantro (for garnish)
• Onion rings (for serving, optional)

Step 1: Let the chicken marinate

Get the chicken ready: Chop the boneless chicken into bits or portions that are manageable.

Prepare the marinade: Add all the dry spices (turmeric, red chilli powder, garam masala, coriander powder, cumin powder, black pepper, and salt) to a large mixing bowl along with the yoghurt, black mustard oil, ginger-garlic paste, and lemon juice. Add chopped cilantro and kasuri methi, if using.

Put the chicken pieces in the marinade to marinate them. Make sure the marinade coats the chicken completely. Keep the bowl covered and marinate it in the refrigerator for at least two to four hours (overnight is recommended for optimal flavor).

Step 2: Prepare the chicken.

Depending on your preference, you may pan-fry, bake, or grill the chicken.

About grilling:

Set the grill’s temperature to medium-high. To keep the grill from sticking, lightly coat it with black mustard oil. After marinating, skewer the pieces of chicken and put them on the grill. Grill until the chicken is cooked through and has a little sear on the edges, approximately 10 to 12 minutes, flipping periodically.

For baking:

Set the oven’s temperature to 200°C (392°F). Line a baking pan with foil or parchment paper and arrange the marinated chicken pieces on it. The chicken should be cooked through and have a little crunch on the edges after 15 to 20 minutes of baking, with the pieces turned over halfway through.

For frying in a pan:

In a heavy skillet, heat 1 to 2 teaspoons of black mustard oil over medium heat. Add the marinated chicken pieces and cook for 7 to 10 minutes, flipping regularly, until golden and cooked through.

Step 3: Complete and Present

Take the chicken out of the pan, oven, or grill when it’s done. Garnish with fresh cilantro and drizzle the chicken with fresh lemon juice. Serve the Black Mustard Oil Chicken Tikka hot, along with rice or naan and onion rings.

Savour the rich, tangy, and smokey aromas of this chicken tikka with black mustard oil!

At VIE we produce 100% pure Black Mustard oil which is a high-quality, versatile oil that is extracted from mustard seeds using traditional methods. It is free from any chemical additives, preservatives, or artificial colours. Your best step towards good health starts now, Buy VIE Oils.