Chicken Tikka | Spicy Grilled Chicken
It is traditionally prepared wherein small boneless pieces of chicken are grilled on a skewer and cooked in a hot clay oven called “tandoor” or sometimes even laid flat and cooked over a hot burning bed of charcoal.
Servings 4
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoon yogurt
- 1 piece of charcoal
- Ghee for basting
For Marinade ( Grind together to smooth paste)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon lemon juice
- ½ cup fried onion
- 1 tablespoon tomato puree
- 1 teaspoon mustard paste
- ½ teaspoon fenugreek powder
- 1 teaspoon kasoori methi dried fenugreek leaves
- 1 tablespoon red chili powder
- 1 tablespoon roasted cumin powder
- ½ teaspoon garam masala powder Allspice powder
- ½ teaspoon black pepper powder
- 1 tablespoon mustard oil
- Pinch of black salt
- Salt to taste
- 1 tablespoon yogurt
Instructions
- Wash the chicken pieces and pat them dry with help of a kitchen tissue. Put slight incisions on the chicken.
- Take the ground paste and add 2 tbsp of yogurt and mix well. Marinate the chicken pieces in it for about 4 hours.
- Preheat the oven to 250 deg. C.
- Also, keep a charcoal piece for burning on low flame. (burn it for 15 minutes)
- Take the bowl in which the chicken is marinating. Keep a small piece of foil and place a hot burning charcoal on it. Pour ghee over the charcoal and place a tight lid over the chicken for it to get fumigated. Don’t let the charcoal smoke escape through the lid. Leave the chicken in this way for about 30 minutes.
- Place the chicken pieces on a baking tray and grill in the oven close to the top flame for about 20 minutes. Slightly brush ghee over each piece and grill for another 5 minutes or till chicken is done.
- Sprinkle some chaat masala powder and serve hot.