Chicken Tandoori Tikka – Classic Staple
- 800 grams Chicken (boneless thigh cubes)
- 1.5 tablespoons Ginger
- 1.5 tablespoons Garlic
- 2 Green chilli
- 5 Kashmiri dried red chillies
- 1.5 teaspoons Salt
- 2 tablespoons Lime juice
- 100 grams Hung yogurt
- 1 tablespoon Kashmiri red chilli powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Chaat masala
- 1/2 teaspoons Special garam masala
- 1/4 teaspoons Dried fenugreek
- 2 tablespoons Ghee
- 2 tablespoons Ghee
- 4-6 Lime wedges
- 2 Onions
- 1/2 cups Mint and coriander chutney
Cut boneless chicken thighs into cubes, wash 3-4 pieces at a time and drain it. Make sure it's drained well, pat dry it with a chicken towel after washing.
Grind all the ingredients listed under first marinade to a coarse paste without adding any water. Rub generously over the chicken thighs and rest for 20 to 30 min.
In a bowl, mix hung yogurt with rest of the ingredients (except ghee) to a smooth paste. Rub over the chicken. Add ghee and mix. Let it marinate overnight in the fridge for best results. Or let it marinate for a minimum of 4 hours. Before cooking, bring to room temperature.
Place chicken in a bowl. Heat a small piece of charcoal until red hot. Place the chicken in a large bowl and in the middle, make space and place a small steel bowl inside the chicken bowl. Now place the charcoal in the steel bowl. Pour a few drops of ghee over the charcoal. Immediately cover lightly and let it sit for 20 min to give the smoky flavour.
- Skillet + Air Fryer
Heat a heavy skillet and add 2 tbsp ghee. Spread the chicken in a single layer. Cook on high heat for 3 to 4 min until lightly browned. Flip and cook the other side. Transfer to air fryer. Air fry at 160°C for 8 min. Then for extra browning, increase the temp to 180°C for 4 to 6 min.
- Pan grill only
Cook on medium high heat, turning occasionally until fully cooked and lightly charred on all sides.
Rest for few min and serve hot with lime wedges, mint-coriander chutney and sliced onions rubbed with salt and lemon juice.
Soak wooden skewers in water for 20 minutes, then insert the chicken onto the skewers.
Wash chicken leg pieces, pat dry, and make 3-4 deep cuts with a sharp knife. Marinate and grill in the same manner, it will take slightly longer due to the difference in size.
Chicken thighs are preferred as they are more soft and flavourful. I use organic chicken.
If you're using frozen chicken thighs, make sure you thaw it in the fridge overnight and then bring it to room temp by keeping it outside on the counter. Thaw it completely, do not soak the pieces in water, make sure 3-4 pieces are washed in a bowl full of water.