This recipe is the closest you will get to a restaurant style chicken tikka without a tandoor oven. The chicken pieces were so succulent and melt in the mouth. The yoghurt and lemon really help tenderise the meat. My husband and I were supposed to have this for lunch, but the smell was just so irresistible that we ended up polishing them as a mid-morning snack-ish thing! For the intense red colour, it is best to use Kashmiri chilli powder. Let the meat marinate over night, that way all the beautiful flavours just seep in. You can serve this in a soft wrap with some sliced red onions, coriander leaves, mint chutney and a dash of lime! Even better, use a garlic naan! Red onions and garlic…hmmmmm…should I? Hell yes! I am not kissing anyone today! Oh boy! Office lunch couldn’t get better!
Chicken thigh fillet, boneless and skinless- 500gms, medium size cubes
Greek yoghurt, plain- 1/2 cup
Smoked paprika- 1 tsp
Kashmiri chilli powder- 1 tbsp
Garam masala- 1 tsp
Coriander powder- 1/2 tsp
Ginger paste-1 tsp
Garlic paste- 1tsp
Turmeric- 1 tsp
Mint leaves, dried- 1/2 tsp
Kasuri methi, dried- 1 tsp
Lemon juice- 1 tbsp
Salt- to taste
1) Combine all the ingredients in large bowl. Make sure that all the chicken pieces are coated evenly. Let this marinate overnight.
2) Skewer the chicken when you are ready to cook it. Make sure you soak the wooden skewers in water for at least an hour. This makes sure that the skewers don’t burn in the oven.
3) Broil for 10 mins or each side until done. The chicken has to be charred and cooked through all the way.
Alternately, you can place the chicken pieces on the grill instead of a skewer.
4) Optional: once the chicken is out of the oven just brush all sides with 2 tbsp of melted butter.