Chicken Tikka
These succulent, charred morsels of chicken are marinated in a vibrant blend of Greek yogurt and aromatic spices, then grilled to smoky perfection. It's a classic Indian masterpiece that brings the authentic flavors of a traditional clay tandoor right into your home kitchen.
Prep
20m
Cook
15m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 lbs 680 g | Boneless chicken thighs or breast, cut into chunks |
| 0.5 cup 120 g | Greek yogurt |
| 2 tbsp 30 ml | Lemon juice |
| 1.5 tbsp 22 g | Ginger-garlic paste |
| 1 tbsp 8 g | Kashmiri red chili powder |
| 1 tsp 2 g | Garam masala |
| 1 tsp 2 g | Ground cumin |
| 0.5 tsp 1 g | Turmeric powder |
| 1 tbsp 15 ml | Mustard oil or melted butter |
| 1 tsp 6 g | Salt |
2 Method
Step 1. In a large bowl, combine the chicken pieces with lemon juice and salt. Let it rest for 15 minutes.
Step 2. In a separate bowl, whisk together the yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, cumin, turmeric, and mustard oil to create the marinade.
Step 3. Pour the marinade over the chicken and mix well until every piece is coated. Cover and refrigerate for at least 3 hours, or preferably overnight for the best flavor.
Step 4. Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand.
Step 5. Preheat your grill or oven (broil setting) to 450°F (230°C). Place the skewers on the grill rack.
Step 6. Cook for 12-15 minutes, turning halfway through, until the chicken is cooked through and has charred, slightly burnt edges.
Step 7. Garnish with fresh cilantro and serve hot with mint chutney and onion rings.
💡 Chef's Tips
-
·
Use Kashmiri red chili powder for that signature bright red color without excessive heat.
-
·
For a smoky flavor without a grill, place a small piece of burning charcoal in a metal bowl, put it in the marinade container, and pour a tsp of ghee on it before sealing the lid for 5 minutes.
-
·
Don't overcook the chicken; use a meat thermometer to ensure the internal temperature reaches exactly 165°F (74°C) to keep it juicy.
-
·
Mustard oil adds an authentic pungent kick that mimics the traditional tandoor flavor profile.
Be the first to leave a comment.