Description
Deliciously marinated chicken skewers grilled to perfection.
Ingredients
Scale
- 2 pounds skinless boneless chicken breasts or thighs
- 2 teaspoons salt
- 2 teaspoons ginger garlic paste
- 2 tablespoons lime juice
- 4 tablespoons thick yogurt (dahi, curd) or Greek yogurt
- 1 tablespoon cornstarch
- 4 tablespoons mustard oil or any other cooking oil
- 2 tablespoons tandoori masala powder
- 3 teaspoons Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon black pepper powder
- 1 piece of charcoal
- 1 teaspoon ghee or oil
- 1 cup onions (cut into ½ inch cubes and petals, separated)
- 1 cup green bell peppers (capsicum) (cut into ½ inch cubes)
- Salted butter (for basting)
Instructions
- Rinse chicken breasts with water and pat them dry using paper tissues.
- Cut them into ½-inch cubes.
- Add chicken cubes, salt, ginger garlic paste, lime juice to a large mixing bowl and mix well.
- Cover the bowl with a lid or plastic wrap and refrigerate the chicken for 3-4 hours or overnight.
- Tip: You can also add a pinch of baking soda in the first marinade for extra succulent chicken.
- Take out the bowl from the refrigerator.
- Add yogurt, cornstarch, mustard oil, tandoori masala powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and black pepper powder to the bowl and mix well to coat the chicken pieces.
- Keep the marinated chicken in the refrigerator for at least 30 minutes or up to 2 days.
- This step is optional but gives a restaurant-like smoky flavor to the chicken tikka (Dhungar method).
- Heat charcoal over a direct flame until it is red hot.
- Keep a small bowl in the center of the marinated chicken and place the heated charcoal on the bowl.
- Drizzle ghee over the charcoal and immediately close the bowl’s lid.
- Let the chicken absorb the smoke for 10 minutes and become smoky in flavor.
- Remove the lid, and discard the bowl with the charcoal. Mix well.
- Preheat the oven to 400℉ (200℃).
- Thread the marinated chicken in the skewers along with onions and green peppers.
- Line the skewers on a foil-lined baking tray and keep the tray in the middle rack of the preheated oven.
- Grill for 10-12 minutes.
- Pull the tray from the oven and brush the skewers generously with butter. Flip and brush with butter on the other side as well.
- Return the tray to the oven and grill for another 10-12 minutes.
- Change the oven setting to BROIL and broil the skewers for 3-4 minutes until they are slightly charred.
- Remove the chicken tikka from the oven and serve hot.
- Line the basket of the fryer with aluminum foil.
- Place the marinated chicken pieces in the basket in a single layer.
- Air fry at 400℉ (200℃) for 8-10 minutes.
- Brush with butter, flip, and brush with butter on the other side.
- Air fry for another 8-10 minutes until the chicken tikka is cooked and slightly charred.
- Add 2 tablespoons oil to the frying pan and place the skewers on it.
- Cook from one side for 4-5 minutes or till the chicken is nicely brown. Brush with butter, flip, and apply butter on the other side. Cook for 4-5 minutes until the chicken is cooked through.
- Now roast the skewers over direct heat for a few seconds on each side to get that slightly burned flavor. Sprinkle lemon juice and chaat masala over it and serve.
Notes
- For extra flavor, consider marinating the chicken overnight.
- You can use a grill pan instead of an oven for cooking.
- Adjust spice levels according to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg