📝 About This Recipe
Experience the soul of North Indian street food with this succulent Chicken Tikka, featuring tender chunks of chicken marinated in a vibrant, spiced yogurt blend. Traditionally cooked in a clay oven, this recipe uses a double-marination technique and a touch of mustard oil to achieve that authentic smoky char and melt-in-your-mouth texture. It is a perfect balance of tangy, spicy, and earthy flavors that will transport your kitchen to the heart of Old Delhi.
🥗 Ingredients
The Chicken
- 800 grams Boneless Chicken Thighs (cut into 1.5-inch uniform cubes)
First Marination
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Kashmiri Red Chili Powder (provides deep red color with mild heat)
- 1 teaspoon Salt (to taste)
Second Marination
- 1/2 cup Greek Yogurt (thick or hung curd is essential)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 2 tablespoons Mustard Oil (heated until smoking and then cooled slightly)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 teaspoon Roasted Cumin Powder
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 1 tablespoon Roasted Gram Flour (Besan) (helps the marinade stick to the chicken)
For Basting and Garnish
- 3 tablespoons Unsalted Butter (melted, for basting)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the chicken cubes completely dry with paper towels. In a large glass bowl, combine the chicken with lemon juice, salt, and Kashmiri chili powder. Mix well and let it rest for 20 minutes; this first marination tenderizes the meat and allows the salt to penetrate.
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2
While the chicken rests, prepare the second marinade. In a separate bowl, whisk the thick Greek yogurt until smooth. Ensure there is no excess water in the yogurt to prevent the marinade from becoming runny.
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3
Add the ginger-garlic paste, garam masala, roasted cumin powder, and crushed kasuri methi to the yogurt. Mix thoroughly.
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4
In a small pan, lightly toast the gram flour (besan) on low heat for 1-2 minutes until it smells nutty, then stir it into the yogurt mixture.
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5
Heat the mustard oil until it reaches its smoking point, let it cool for a minute, and then whisk it into the yogurt marinade. This provides a distinct, authentic pungent depth.
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6
Add the chicken (including any juices from the first marination) into the spiced yogurt. Coat every piece evenly. Cover and refrigerate for at least 4 hours, or ideally overnight.
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7
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your oven to its highest setting (usually 450-500°F/230-260°C) or prepare a charcoal grill.
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8
Thread the chicken pieces onto the skewers, leaving a tiny bit of space between each piece to ensure the heat circulates and chars the edges.
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9
Place the skewers on a baking rack over a foil-lined tray. Roast in the upper third of the oven for 10-12 minutes.
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10
Remove the tray, baste the chicken generously with melted butter, and turn the skewers over.
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11
Switch the oven to 'Broil' mode and cook for another 3-5 minutes until the chicken is cooked through and has developed dark, charred spots on the edges.
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12
Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute, ensuring every bite is moist.
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13
Slide the chicken off the skewers onto a serving platter. Sprinkle immediately with chaat masala and fresh cilantro. Serve hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy under high heat while breasts tend to dry out. If you don't have mustard oil, you can use vegetable oil with a pinch of wasabi powder, though mustard oil is highly recommended for authenticity. For a smoky flavor without a tandoor, use the 'Dhuan' method: place a red-hot piece of charcoal in a small metal bowl inside the marinade container, drop a tsp of ghee on it, and seal the lid for 5 minutes. Ensure the yogurt is very thick (hung curd); if the marinade is watery, it will slide off the chicken instead of forming a delicious crust.
🍽️ Serving Suggestions
Serve with a side of spicy Mint-Coriander Chutney for the perfect dip. Pair with 'Laccha Pyaz'—thinly sliced red onion rings tossed with lemon juice, salt, and green chilies. Serve alongside warm, buttered Garlic Naan or Roomali Roti to make it a full meal. A chilled glass of Mango Lassi or a salty Masala Chaas balances the spices perfectly.