Chicken Tikka
Serves 4
Chicken Tikka — made with 500 gram boneless chicken thighs, cut into bite-sized chunks, 0.5 cup thick Greek yogurt, or hung curd, 1 tbsp ginger paste, or ginger-garlic paste mix, 1 tbsp garlic paste, or ginger-garlic paste mix, 2 tbsp fresh lemon juice, 1 tbsp oil or melted butter, plus extra for br
Ingredients
- 500 gram boneless chicken thighs, cut into bite-sized chunks
- 0.5 cup thick Greek yogurt, or hung curd
- 1 tbsp ginger paste, or ginger-garlic paste mix
- 1 tbsp garlic paste, or ginger-garlic paste mix
- 2 tbsp fresh lemon juice
- 1 tbsp oil or melted butter, plus extra for brushing at the end
- 1.5 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 0.5 tsp Garam Masala, homemade
- 0.5 tsp turmeric powder
- 1 tsp salt
- 0.75 tsp ground black pepper, standard
Instructions
- Make the Marinade: In a large bowl, whisk together the 1/2 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp oil/butter, ginger-garlic paste, and your Tikka Spice Powder.
- Marinate: Toss the chicken chunks in the marinade until completely coated. Cover and refrigerate for at least 30 minutes (ideally 3+ hours).
- Prep Skewers: If using wooden skewers, submerge them completely in water now so they do not burn in the oven.
- Preheat: Set your oven as high as it goes—between 220°C to 240°C (425°F to 475°F).