Indian
Indian - Regional Mains
Chicken Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 600g boneless chicken thighs, cubed
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1/2 tsp turmeric powder
- • 1 tsp garam masala
- • 2 tbsp mustard oil
- • 1 tbsp lemon juice
- • 2 tbsp melted butter
Preparation Steps
1
Phase 1
Whisk the yogurt with ginger-garlic paste, Kashmiri chili, turmeric, garam masala, mustard oil, lemon juice, and salt; coat the chicken and rest 4 hours.
2
Phase 2
Thread the cubes onto skewers, leaving small gaps between pieces.
3
Phase 3
Cook over high charcoal heat or under a hot grill, 10-12 minutes, turning occasionally.
4
Phase 4
Brush with melted butter halfway through and let the edges char slightly.
5
Phase 5
Rest 5 minutes, then serve with sliced onion and lemon wedges.