Indian
Indian - Tandoori and Kebabs
Kolkata Biryani 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
- • 750g boneless chicken thighs, cubed
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 1 tbsp raw papaya paste
- • 1 tsp Kashmiri chili powder
- • 1 tsp garam masala
- • 1 tbsp mustard oil
- • 1 lemon, juiced
- • 1 tsp salt
Preparation Steps
1
Phase 1
Coat the chicken with the raw papaya paste and half the salt; rest 20 minutes.
2
Phase 2
Whisk the yogurt with ginger-garlic paste, Kashmiri chili powder, garam masala, lemon juice, mustard oil, and remaining salt; coat the chicken and marinate 2 hours.
3
Phase 3
Thread the chicken pieces onto skewers, leaving small gaps.
4
Phase 4
Grill over hot coals, basting with mustard oil and turning, until charred at the edges and cooked through.
5
Phase 5
Serve hot with onion rings, lime wedges, and kasundi or green chutney.