Tandoori Chicken Tikka
Yoghurt and spice marinated Chicken cubes grilled in a tandoor
The chicken tikka, along with tandoori chicken, are dishes that have made Indian chicken popular all over the world. Boneless chicken pieces are marinated in yoghurt and spices and then grilled over a tandoor. In my version of this famous recipe, the mustard oil and the green chillies add a pungency that is unmatched. In the absence of a tandoor, these can be grilled in the Oven at a high temperature or over a grill as well. Most important to remember is to baste it with butter or oil to ensure it stays juicy inside and crisp outside.
- 500 g Boneless Chicken (preferably thigh)
- 1 tsp Cumin Seeds
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tbsp Mustard Oil
- 2 tbsp fresh Lime Juice
- 1 tsp Salt
- ¾ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- ½ tsp Black Pepper Powder
- 2 tsp Kashmiri Red Chilli Powder
- 2 Green Chillies
- handful of Chopped Coriander Leaves
- 250 ml hung Yoghurt
- Oil to baste
- To get 250 g hung yoghurt, put 500 g yoghurt in a clean muslin cloth. Tie all the four ends of the cloth together. Pass a skewer through the knot and hang the yoghurt for 7-8 hours (preferably overnight) in the refrigerator.
- Whisk the yoghurt.
- Purée all the ingredients, except chicken and yoghurt, in a blender to make a fine smooth paste.
- Cut the chicken into 2” cubes.
- Put the chicken in a large bowl. Add yoghurt and spice mixture.
- Rub the marinade well and the chicken pieces and marinate for at least 4 hours in the refrigerator.
- Divide chicken among skewers leaving 1 cm space between the cubes.
- Cook the chicken in a hot tandoor or arrange the skewers across a grill. The chicken should be about 4 inches from heat, being turned regularly for 9–12 minutes, or until just cooked through.
- Baste with oil at intervals to retain the juiciness of the chicken.
- Alternatively, you could grill the chicken on an open grill basting with oil at regular intervals.
- Serve hot with onion rings and lemon wedges.