Chicken Tikka

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

1. 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.)
2. Remove the bowl from the fridge and place the chicken onto the skewers, evenly divided.
3. 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.
4. Place chicken skewers directly over the heat and sear on all sides, about 1 to 2 minutes per side.
5. 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.
6. 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.