Tandoori Chicken Tikka
Tandoori Chicken Tikka
Tandoori chicken tikka is the most well known food of all Indian cuisine. You will find this on just about every Indian menu. Tandoori chicken originated from the Indian state of Punjab, where skewers of marinated chicken are roasted in a cylindrical clay oven heated with charcoal or wood.You can use chicken breast or thighs with this recipe. I’m partial to using chicken thigh. The boneless skinless thighs I used happened to be ginormous, so I cut them into thirds. Marinate the chicken for 4 hours, preferably overnight. You can either broil or grill the skewers. First, cook them for 5 minutes a side. Then brush each side with melted butter, cooking for another 5 minutes on each side. You should have a nice char on your tandoori chicken. Serve the chicken with mint chutney and naan.
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs cut into large chunks
- butter melted for basting
Marinade
- 2 tbsp greek yogurt
- 2 tsp chickpea flour
- 1 tbsp ginger garlic paste
- 1 birds eye green chili finely chopped
- 1 tsp paprika
- 1/2 tsp kashmiri chili powder
- 1/2 tsp garam masala
- 1 tsp coriander powder
- pinch cinnamon
- pinch saffron crushed
- salt to taste
Instructions
- Mix all of the marinade ingredients together.
- Add in the chicken. Marinate for at least 4 hours, preferably overnight.
- Preheat your oven’s broiler. Place 2 pieces of the marinated chicken on metal skewers. Place on a rack on a baking sheet lined in foil.
- Broil for 5 minutes a side. Brush the top side with melted butter. Broil for 5 minutes. Flip the skewers, brushing the other side with butter. Broil for 5 more minutes.
- Squeeze a little lemon juice over the skewers.
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