Ketchup Chicken Recipe (Tikka Flavor)

5 from 12 votes

This chicken is usually served before biryani or pulao in bohra cuisine. Taste yummy every time. T

Course Main Course

Cuisine Bohra Cuisine, Bohra Recipes

Keyword Bohra chicken, Red chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 553kcal

Wash and dry chicken with a napkin. Make deep cuts and poke chicken all around with fork.
Mix all ingredients of marination and cover the chicken thoroughly with it.
Marinate overnight in the fridge.

Next day cook chicken for 20 minutes or until done. Sear (bhunna) the chicken for few minutes on high flame. Your chicken is ready.
Mix all ingredient of sauce in a bowl. Pour the sauce on the chicken and mix. You may add pasta if using. Cover the chicken cook for a few minutes.
Steam vegetables and add to the chicken. You can also smoke this chicken at this stage with a piece of red-hot coal and few drops of oil.
Heat oil in a pan, add cumin, and red chilli. Let red chillies turn dark then pour tempering over the chicken.
Serve with garnishing of your choice.

Chicken: 1 kg to 1.25 kg skinless whole chicken works best for ketchup Chicken. Because the flesh of a smaller bird is tender and cooks quickly. If getting a live hen from the slaughterhouse, a chicken weighing around 1.5 kg to 1.75 kg.
Tikka masala: This is an Indian spice mix that is easily available online and in Indian stores. You can substitute it with tandoori masala or even Indian curry powder.
Ketchup: This ingredient bring a lot of flavor. Use Heiz or Knorr ketchup.
Chili garlic sauce: It is a spicier garlicky version of ketchup. You can substitute it with more ketchup and extra garlic.
Ingredients of tempering are whole cumin and button red chilies. But you may use any dried red chili.
Veggies to accompany: Most common veggies that are added are boiled potato, carrot, capsicum.
The chicken is almost always served on the bed of salad leaves.
Pasta of any shape also makes an attractive addition for kids.