Whenever I go to a BBQ restaurant, I have a difficult time choosing between chicken or beef. I usually lean toward chicken and save beef for special occasions. You really can’t go wrong with a spiced chicken on the BBQ.
Yield: 2 servings
Prep time: 60 minutes (up to overnight)
Cook time: 15 minutes
Equipment
- 2 metal or soaked bamboo skewers
- Heat safe basting brush
Ingredients
- 4 boneless chicken thighs, cubed
- 1 heaping spoonful chili powder
- 1 heaping spoonful Kashmiri red chili powder, optional (see Tips)
- 1 spoonful Garam Masala
- 1 spoonful dried fenugreek leaves
- ½ spoonful ajwain (carom seeds)
- 2 heaping spoonfuls salt, or to taste
- 3 heaping spoonfuls yogurt
- 2 splashes white vinegar
- 2 spoonfuls Ginger, turmeric and Garlic Paste
- 4 tablespoons unsalted butter, melted
Method
- In a large mixing bowl, add chicken; chili powder; Kashmiri red chili powder, if using; garam masala; fenugreek leaves; carom seeds; salt; yogurt; vinegar; and Ginger, Turmeric and Garlic Paste. Mix well to combine. Cover and transfer the bowl to the fridge to marinate for at least 1 hour or, preferably, overnight. (See Tips.)
- Remove the bowl from the fridge and place the chicken onto the skewers, evenly divided.
- Preheat your barbeque to high. Turn off one side of the barbeque or if using charcoal, move the briquettes to one side leaving half of the grill empty.
- Place chicken skewers directly over the heat and sear on all sides, about 1 to 2 minutes per side.
- Once the chicken is seared, liberally brush it with melted butter and transfer the skewers to indirect heat to finish the cooking process, about 7-10 minutes. Rotate the skewers frequently to ensure even cooking and brush with additional butter as needed.
- Remove chicken from the grill and carefully slide Chicken Tikka pieces off the skewers and onto a platter. Serve alongside naan and mint chutney.
Tips
- Kashmiri red chili powder is mainly used here for the colour. Feel free to omit it.
- To test chicken for seasoning, cook one cube of chicken on the stovetop until done. Adjust the seasoning if necessary.
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