Name: Chicken Tikka
Prep time: 20 min
Cook time: 15 min
Total time: 395 min
Ingredients: 1.5 kilograms chicken fillets (thighs or breasts, cut into 2-inch squares); 2 tablespoons rock salt; 1 tablespoon grated turmeric (or use 1 teaspoon powdered turmeric); ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground cardamom; ½ teaspoon ground cloves; ½ teaspoon ground black pepper; ½ teaspoon ground cinnamon; 2 thumb-sized knobs ginger (peeled and grated); 6 cloves garlic (peeled and grated); 3 to 4 bird's eye chilies (finely chopped, or 1 teaspoon cayenne powder); 1 cup yogurt; 1 tablespoon lemon or lime juice; ¼ cup butter or ghee (softened, for brushing)

Chicken Tikka

By Connie Veneracion

Popular in India, Bangladesh and Pakistan, chicken tikka is skewered marinated chicken pieces grilled over red-hot coals. Serve as an appetizer or a main dish.

Course Appetizer, Main Course

Cuisine Indian

Keyword Chicken skewers, Spicy

Prep Time 20 mins

Cook Time 15 mins

Marinating time 6 hrs

Total Time 6 hrs 35 mins

Servings 6 people

Author Connie Veneracion

Equipment

Bamboo skewers
Charcoal
Grill

Ingredients

1.5 kilograms chicken fillets thighs or breasts, cut into 2-inch squares
2 tablespoons rock salt
1 tablespoon grated turmeric or use 1 teaspoon powdered turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
2 thumb-sized knobs ginger peeled and grated
6 cloves garlic peeled and grated
3 to 4 bird's eye chilies finely chopped, or 1 teaspoon cayenne powder
1 cup yogurt
1 tablespoon lemon or lime juice
¼ cup butter or ghee softened, for brushing

Instructions

Place the chicken in a large bowl, add the rest of the ingredients (except the butter or ghee) and mix well.
Cover and marinate in the fridge for at least six hours.
At least 30 minutes before grilling, soak about 15 bamboo skewers in water to prevent them from burning while grilling.
Thread the chicken in the bamboo skewers, five to six pieces are a good number.
Grill the chicken over hot coals, at least six inches from the heat.
Turn over once the undersides are lightly charred.
Brush the charred sides with softened butter or ghee.
When the opposite sides lightly charred, turn over and brush the newly-charred sides with butter or ghee.
Turn the skewered chicken two to three more times, at 30-second intervals, brushing the tops with more butter and ghee each time.
Serve the chicken tikka immediately.