Chicken tikka recipe
Tikka simply means piece or chunk – so this is chicken pieces, marinated then grilled. The marinade is based on sweet vinegar, not yogurt, and there’s no food colouring in sight. This recipe will serve four as a starter.
Note: this recipe requires 6 to 24 hours marinating time.
Ingredients
- 500 g boneless chicken thighs, with skin
- 17.6 oz boneless chicken thighs, with skin
- 17.6 oz boneless chicken thighs, with skin
- 30 g fresh root ginger
- 10 g garlic (2 to 3 cloves)
- 10 g green chillies (2 to 3)
- 30 ml rice vinegar
- 1 tsp deggi mirch chilli powder
- 1 tsp ground turmeric
- 1.5 tsp fine sea salt
- 2 tsp granulated sugar
- 1 tbsp vegetable oil
- 1.1 oz fresh root ginger
- 0.4 oz garlic (2 to 3 cloves)
- 0.4 oz green chillies (2 to 3)
- 1.1 fl oz rice vinegar
- 1 tsp deggi mirch chilli powder
- 1 tsp ground turmeric
- 1.5 tsp fine sea salt
- 2 tsp granulated sugar
- 1 tbsp vegetable oil
- 1.1 oz fresh root ginger
- 0.4 oz garlic (2 to 3 cloves)
- 0.4 oz green chillies (2 to 3)
- 0.1 cup rice vinegar
- 1 tsp deggi mirch chilli powder
- 1 tsp ground turmeric
- 1.5 tsp fine sea salt
- 2 tsp granulated sugar
- 1 tbsp vegetable oil
- 25 g unsalted butter, melted
- 4 lime wedges
- 0.9 oz unsalted butter, melted
- 4 lime wedges
- 0.9 oz unsalted butter, melted
- 4 lime wedges
Details
- Cuisine: Indian
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Cut each chicken thigh into three pieces and pat dry with kitchen paper. Place in a large bowl.
- For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
- Spoon the marinade over the chicken pieces and turn them to coat. Cover and leave to marinate in the fridge for 6–24 hours.
- Take the marinated chicken out of the fridge 20 minutes before cooking. If you are using wooden skewers, soak them now.
- Heat the grill to high. Thread the marinated chicken onto skewers, leaving enough space between the pieces for the heat to penetrate.
- Grill for 12–15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Check that the chicken pieces are cooked through.
- Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing.
This recipe is from Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar and Naved Nasir (Bloomsbury Publishing, £26). The cookbook is out now. Photography by Haarala Hamilton.
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