VegetarianLove Cake
70 min · 831 kcal · Indian
Chicken Tikka
Cubes of boneless chicken steeped in a yoghurt marinade sharp with ginger, garlic and Kashmiri chilli, then skewered and blasted in a tandoor until the edges char and the middle stays juicy. Basted with ghee and finished with chaat masala, sliced onion and lemon, it is the classic Lahori grill-house plate, a home oven grill gets you very close.
Instructions
- Pat 200 g of boneless chicken thigh dry and cut it into even 4 cm cubes so they cook at the same rate. Put them in a bowl with 2 tsp of lemon juice, 1 tsp of ginger-garlic paste and 0.5 tsp of salt, rub it well into the meat and leave for 15 minutes, this first, thin marinade seasons the chicken through before the yoghurt seals it.
- Dry-roast 1 tsp of gram flour in a small pan over low heat for 2 minutes until it smells nutty and turns a shade darker, then tip it out to cool. Whisk it into 60 g of hung yoghurt with 1 tsp of Kashmiri chilli powder, 0.5 tsp of ground cumin and 0.5 tsp of garam masala to a smooth, thick paste that will cling rather than run.
- Fold the spiced yoghurt through the chicken until every cube is coated, cover and refrigerate for at least 4 hours and preferably overnight. Bring it out 20 minutes before cooking so the meat is not fridge-cold going onto the heat.
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431kcal
46gprotein
17gcarbs
21gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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