Indian
Indian - Tandoori and Kebabs
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
- • 700g boneless chicken thighs, cut into 2.5cm cubes
- • 3/4 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 1 tbsp tandoori masala
- • 1 tsp Kashmiri chili powder
- • 1/2 tsp turmeric powder
- • 1 tbsp lemon juice
- • 2 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Toss the chicken with lemon juice, salt, and half the ginger-garlic paste; rest 20 minutes.
2
Phase 2
Coat in a mix of yogurt, tandoori masala, Kashmiri chili powder, turmeric, remaining ginger-garlic paste, and 1 tbsp mustard oil; refrigerate 4 hours.
3
Phase 3
Thread the cubes onto skewers, leaving small gaps.
4
Phase 4
Cook over high charcoal heat or under a hot grill, basting with the remaining oil and turning.
5
Phase 5
Grill until charred at the edges and cooked through.
6
Phase 6
Serve with onion rings, lemon wedges, and mint chutney.