Chicken Tikka
A classic Indian dish, Chicken Tikka features juicy, tender chicken marinated in a blend of spices and grilled to perfection, offering a delightful culinary experience.
Ingredients
For the Marinade
- 1/2 piece lemon – juiced
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 2 teaspoons madras curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon mint sauce
- 2 teaspoons Kashmiri chili powder
- 1 tablespoon chopped coriander stems/leaves
- 2 teaspoons salt
- 1 tablespoon kasoor methi – dried fenugreek leaves
- 1 tablespoon Patak’s tandoori marinade (optional)
- 1 tablespoon garlic ginger paste
- 3 tablespoons vegetable oil
- 1/4 cup water
For the Chicken
- 12 pieces boneless skinless chicken thighs Cut into manageable pieces
Instructions
Preparation
- Gather a large mixing bowl. In this bowl, combine the cumin powder, coriander powder, madras curry powder, turmeric powder, mint sauce, Kashmiri chili powder, chopped coriander, salt, kasoor methi, garlic ginger paste, and vegetable oil. Stir these ingredients together until they form a thick paste.
- Add the cut chicken thighs to the marinade, mixing well to coat each piece. Squeeze the lemon juice into the mix.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably up to 12 hours.
- If using wooden skewers, soak them in water for 30 minutes before cooking.
Grilling
- Preheat the grill to set it up for indirect heat.
- Thread the marinated chicken pieces onto the soaked skewers, packing them closely but not too tight.
- Place the skewers on the grill over indirect heat. Cook the chicken for 15-20 minutes, turning occasionally until nearly done.
- Shift the skewers to direct heat for a few minutes to achieve the char.
- Check that the chicken reaches an internal temperature of 165°F for breasts and 175°F for thighs using a meat thermometer.
- Remove the chicken from the grill and let it rest for a few minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, marinate the chicken longer. Use bone-in thighs for more flavor and adjust the spice level according to preference. Always use a meat thermometer for perfect cooking.