Chicken Tikka, specifically Keto Chicken Tikka, has been high on the list of requests I get from you guys every day. These kebabs are a staple in Indian restaurants and also the key ingredient in Chicken Tikka Masala. They’re easy to make and it’s also a super keto recipe. I cooked it up two ways, pan-fried and in the oven. Which one was better? Watch and find out. Also find out what not to do as I generally wreak some havoc in this episode. Hope you enjoy it!
So what’s the verdict? I personally preferred the pan fried version as it keeps the meat more moist and it really allows the mean to cook and caramelize in it’s own juices. The pieces in the pan were also able to get a better colour on them and the marinade really cooks well and forms these crusty bits on the meat. In the oven I feel it doesn’t work quite the same especially because kebabs are cooked in a tandoor oven which has a much higher temperature than your conventional oven. Also remember if you choose to use chicken breast for this recipe, it cooks very quickly so I would recommend using leg and thigh meat oven breast meat.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.