Ingredients:

For the Chicken Tikka:

Water (as required)
Himalayan pink salt: ½ tbs
Sirka (Vinegar): 3 tbs
Chicken tikka pieces: 5
Cooking oil: ½ Cup (or as required)
Dahi (Yogurt): 1 Cup
Adrak Lehsan Paste (Ginger Garlic Paste): 2 tbs
Lemon juice: 2 tbs
Lal Mirch Powder (Red Chilli Powder): 1 tbs (or to taste)
Zeera (Cumin Seeds), roasted & crushed: 1 tbs
Garam Masala Powder: 1 tsp
Haldi Powder (Turmeric Powder): 1 tsp
Chaat Masala: 1 tbs
Sabut Dhania (Coriander Seeds), crushed: 2 tbs
Lal Mirch (Red Chilli), crushed: 2 tsp
Tatri (Citric Acid): ¼ tsp (optional)
Zarda ka Rang (Orange Food Color): ¼ tsp
Himalayan Pink Salt: ½ tsp (or to taste)
Water (as required)
Darchini (Cinnamon Sticks): 3-4
Laung (Cloves): 4-5
Kali Mirch (Black Peppercorns): ½ tsp

For the Tamarind Green Sauce (Imli ki Hari Chutney):

Podina (Mint Leaves): Handful
Hara Dhania (Fresh Coriander): Handful
Lehsan (Garlic) Cloves: 6-7
Hari Mirch (Green Chillies): 3-4
Zeera (Cumin Seeds): 1 tsp
Himalayan Pink Salt: ½ tsp (or to taste)
Sugar: 1 tsp
Kala Namak (Black Salt): 1 tsp
Imli Pulp (Tamarind Pulp): 4 tbs
Water: 2-3 tbs (or as required)

Directions:

Prepare the Chicken Tikka:In a large dish, combine water, pink salt, and vinegar. Mix well.Make deep cuts in the chicken tikka pieces. Soak the chicken in the salty water for about 30 minutes. Then, strain the chicken and pat it dry. Set aside.In a frying pan, heat oil and fry the chicken tikka pieces on medium heat until lightly golden. Remove from the pan and set aside.
Prepare the Yogurt Marinade:In a separate bowl, add yogurt, ginger garlic paste, and lemon juice.In another bowl, combine red chilli powder, roasted cumin seeds, garam masala powder, turmeric powder, chaat masala, crushed coriander seeds, crushed red chilli, citric acid (optional), orange food color, and Himalayan pink salt. Mix everything well.Add the spice mixture to the yogurt and mix it thoroughly. Reserve 1-2 tbs of the spice mix for later use.Coat the fried chicken tikka pieces with the yogurt mixture. Cover with cling wrap and marinate for 2 hours.
Steam the Chicken Tikka:In a pot, add water and heat it. Add cinnamon sticks, cloves, and black peppercorns to the pot and mix well.Place a steamer inside the pot. Spread butter paper on the steamer and place the marinated chicken tikka pieces on it.Sprinkle the reserved spice mix over the chicken. Cover and steam cook the chicken on low flame for 40-50 minutes.
Prepare the Tamarind Green Sauce (Imli ki Hari Chutney):In a blender, combine mint leaves, fresh coriander, garlic, green chillies, cumin seeds, pink salt, sugar, black salt, tamarind pulp, and water. Blend until smooth.Adjust water to get the desired consistency. Taste and add more salt or sugar as needed.
Serve:Serve the steamed chicken tikka with rice, garlic naan, French fries, and the tangy Tamarind Green Sauce.

Tips:

You can adjust the level of spiciness by adding more or less red chilli powder and green chillies to the marinade and chutney.
The chicken tikka can be grilled or baked after marinating, but steaming gives it a tender, juicy texture.
This recipe can be paired with other sides like raita or a fresh cucumber salad for a complete meal.

Enjoy this flavorful and tangy Steamed Chicken Tikka with Tamarind Green Sauce as a special treat for your family or guests!

Spicy and Flavorful Steamed Chicken Tikka with Tamarind Green Sauce Recipe