Photograph of the finished Chicken tikka

India · Gà nướng xiên Tikka ướp hai lần

Chicken tikka

40 min Hands-on time + 6 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 640 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 240 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 12 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Lime Lime 2
  • Photograph of Besan chickpea flour Besan chickpea flour 40 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Chaat masala powder Chaat masala powder 8 g
  • Photograph of Fennel seeds Fennel seeds 8 g

Method

  1. 1 Score the boneless chicken pieces and toss them with lemon juice, ginger, and salt, letting them marinate for 30 minutes — this first marination is just to allow the meat to absorb the salt.
  2. 2 For the second batch, mix the drained yogurt with roasted besan, Kashmiri chili powder, and garam masala, then marinate for another 5 hours in the refrigerator.
  3. 3 Skewer the chicken pieces 1 cm apart so that the heat can circulate between them.
  4. 4 Bake at 250 degrees for 14 minutes, turning twice and brushing with oil on the last turn.
  5. 5 Sprinkle chaat masala with crushed roasted cumin seeds and squeeze in some lime juice, then eat immediately while the edges of the meat are still crispy.

With an appliance

  • Air fryer 35 min

    Change to step 4: cook at 200 degrees for 12 minutes, flip at the 6th minute. The juices will drip down into the tray, causing the chicken pieces to dry out quickly, so you need to brush them with oil twice.

  • Charcoal grill 40 min

    Grill over charcoal for 10 minutes, placing the skewers 15 cm from the charcoal and turning every 2 minutes to allow the fat to drip down and prevent flare-ups.

Start cooking