VegetarianZarda
65 min · 958 kcal · Desserts · Indian
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.
Method
- 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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