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
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 with red hot. Place it in a small steel bowl inside the chicken bowl. Pour a few drops of ghee over the charcoal. Immediately cover lightly and let it sit for 20 min.
- 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.