- Bamboo skewers
- 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
- 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.