📝 About This Recipe
Experience the soul of Northern India with this vibrant Chicken Tikka, defined by the legendary Kashmiri chili. Unlike standard heat-heavy tikkas, this version focuses on the deep, ruby-red hue and mild, fruity undertones that only authentic ground Kashmiri chili can provide. Marinated in a velvety yogurt base and charred to smoky perfection, this dish offers a sophisticated balance of spice, smoke, and succulent tenderness.
🥗 Ingredients
The Protein
- 800 grams Chicken Thighs (boneless and skinless, cut into 1.5-inch cubes)
First Marinade
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded for best flavor)
- 1 teaspoon Sea Salt (adjust to taste)
Second Marinade (The Spice Base)
- 1/2 cup Greek Yogurt (thick or hung curd)
- 3 tablespoons Kashmiri Red Chili Powder (the star ingredient for color and mild flavor)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 teaspoon Roasted Cumin Powder (freshly ground)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 2 tablespoons Mustard Oil (heated until smoking and then cooled)
- 1 tablespoon Gram Flour (Besan) (lightly toasted in a dry pan)
For Basting and Garnish
- 3 tablespoons Ghee (melted for basting)
- 1 teaspoon Chaat Masala (for sprinkling)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 small Red Onion (cut into thin rings)
👨🍳 Instructions
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1
Pat the chicken cubes dry with paper towels to ensure the marinade sticks properly. Place them in a large glass mixing bowl.
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2
Apply the 'First Marinade': Massage the lemon juice, ginger-garlic paste, and salt into the chicken. Cover and let it rest for 20 minutes; this tenderizes the fibers.
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3
Prepare the 'Second Marinade' by whisking the Greek yogurt in a separate bowl until smooth. Add the toasted gram flour, which acts as a binding agent.
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4
Stir in the Kashmiri chili powder, garam masala, roasted cumin, and crushed fenugreek leaves. The mixture should be a deep, vibrant red.
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5
Slowly drizzle in the cooled mustard oil. This adds a traditional pungent depth and a glossy sheen to the marinade.
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6
Pour this spiced yogurt mixture over the chicken. Ensure every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, though overnight is ideal for maximum flavor penetration.
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7
Preheat your oven to 450°F (230°C) or prepare a charcoal grill for medium-high heat. If using wooden skewers, soak them in water for 30 minutes.
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8
Thread the marinated chicken onto skewers, leaving a tiny bit of space between pieces to allow the heat to circulate and brown the edges.
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9
Place skewers on a baking rack set over a tray (to catch drippings) and bake for 12-15 minutes, turning once halfway through.
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10
Remove from the oven and generously brush the chicken with melted ghee. Switch the oven to 'Broil' mode.
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11
Broil the chicken for another 2-3 minutes until you see charred, 'burnt' edges appearing. This mimics the traditional tandoor effect.
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12
Check that the internal temperature has reached 165°F (74°C). Let the meat rest for 5 minutes before serving to lock in the juices.
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13
Slide the chicken off the skewers onto a serving platter. Sprinkle immediately with chaat masala and fresh cilantro.
💡 Chef's Tips
Always use authentic Kashmiri chili powder; standard cayenne or chili powder will be far too spicy and won't provide the signature red color. Roasting the gram flour (besan) is crucial as it removes the raw bean taste and helps the marinade cling to the meat. Don't skip the mustard oil; it provides an authentic 'dhaba' style smoky aroma that vegetable oils cannot replicate. If you want an extra smoky flavor, use the 'dhungar' method: place a hot piece of charcoal in a small bowl inside the marinade container, drizzle with ghee, and seal the lid for 5 minutes before cooking.
🍽️ Serving Suggestions
Serve with a side of cooling Mint-Yogurt Chutney to balance the spices. Pair with warm, buttery Garlic Naan or Laccha Paratha for a complete meal. Accompany with a crisp 'Kachumber' salad of diced cucumbers, tomatoes, and onions. A chilled glass of Mango Lassi or a crisp Pale Ale works beautifully to cleanse the palate. Serve atop a bed of fragrant Saffron Basmati Pilaf for an elegant presentation.