Boneless chicken pieces marinated in a vibrant mixture of yogurt, red chili, and aromatic spices, then grilled over intense charcoal heat until smoky and slightly charred while remaining succulent inside.
Ingredients
500g boneless chicken, cut into 2-inch cubes
1 cup yogurt
2 tablespoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon Kashmiri chili powder for color
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon salt
2 tablespoons oil
Instructions
1Combine yogurt, lemon juice, ginger-garlic paste, all spice powders, salt, and oil in a large bowl. Whisk until smooth and uniform in color.
2Add the chicken cubes to the marinade, turning each piece to coat completely. Cover and refrigerate for at least four hours, or preferably overnight, to allow the spices and yogurt to deeply penetrate the meat.
3Thread marinated chicken pieces onto metal skewers, leaving small gaps between pieces to ensure even cooking. Allow excess marinade to drip off.
4Grill over hot charcoal or in an oven preheated to the highest setting for twelve to fifteen minutes, turning the skewers every three minutes, until the chicken is charred at the edges and cooked through with juices running clear.
5Remove from skewers and serve immediately on a sizzling hot plate with green chutney, sliced onions, and lemon wedges.
Did You Know?
The distinctive red-orange color of chicken tikka comes from a combination of Kashmiri red chili and food coloring. Traditional recipes relied solely on Kashmiri chili which gives color without extreme heat.