Spicy, smoky and succulent – you could hardly go wrong when these define the dish you make.Bites of chicken grilled to perfection and instantly sprinkled with chaat masala for that much-needed tang and served immediately.Â I cannot think of a better appetizer or a side to fragrant rice pilaf. If you think healthy, skip the carbs and serve over a bed of greens and you are good to go.
When cooking chicken, I make sure not to skip the marination part – it does wonders to the otherwise plain poultry.Â Hours of marination in yogurt and spices not only makes the chicken morsels tender but packs them with so much flavor. I always plan leftovers because these are excellent tucked inside a wrap with some green chutney (or hot sauce), mayo and few fresh veggies.
It would be false if I told you that I grew up eating home cooked chicken tikka. Every now and then when we had family dinners, tikkas of all sorts were ordered from a barbecue take out place near to our house. In India, home delivery is so common and free if you live in the same area as the restaurant. The tikkas came wrapped in layers of aluminum foil, still warm from the tandoor (clay oven).There used to be pink hued pickled pearl onions, lime wedges and chutney to go along the smokyÂ bites.At times,it did not matter to transfer the contents on to a dinner plate, just spread open the foil and everybody helped themselves – a really informal way of entertaining if you may think so.
Tikka (meaning chunks or pieces)Â is an extremely popular street food back home. All kinds of marinated vegetables, paneer as well as meat and poultry are available readily for a take away or a quick mid evening snack by the road side.
However, these are not to be confused with Chicken Tikka Masala, a spicy curry from the indian subcontinent which could definitely use a tikka like these simmered in sauce. You would find a lot of recipes of making tikka in India, each using almost the same spices in varying quantities.I am sharing what I make every now and then with all kinds of herbs & an essential dollop of ghee that goes into the marinade.
Morsels of chicken marinated in yogurt and fresh ground spices and then grilled to perfection. You could use the same marinade for paneer tofu or with vegetable chunks.
Ingredients (Serves 2-3)
- 1.5 lb boneless, skinless chicken thighsÂ
- 1 tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1/2 tsp minced fresh ginger
- 1/2 tsp salt
For the marinade
- 3 tbsp thick plain yogurt
- 1 green cardamom
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1/8 tsp fenugreek seeds
- 1/2″ cinnamon stick
- 2 cloves
- 1/4 tsp roasted cumin powder
- 1/2 tsp turmeric powder
- 1 tspÂ kashmiriÂ chili powder (this gives the color, not the heat)
- 3 tbsp chopped cilantro
- 2-3 green chillies, finely chopped (adjust to tolerance)
- 2 tbsp chopped fresh mint leaves
- 1 heaping tspÂ kasuri methi,Â crushed between palms(dried fenugreek leaves)
- 1 tbspÂ gheeÂ
- oil for brushing the grill top/skillet
- Â You could use chicken breast too in this recipe. But I find that thighs turn out much more juicy and succulent.
- If you don not have all the whole spices mentioned above, trust your favoriteÂ tandooriÂ spice powder & use it. Don’t skip the fresh herbs though.
Clean and pat dry the chicken thighs. Cut them into bite size pieces. Rub with lemon juice, minced garlic & ginger,1/2 tsp salt and keep aside for 15 minutes.
Meanwhile, tip in cardamom,coriander,black pepper, fenugreek, cinnamon & cloves into your coffee grinder and grind to a (not too fine) powder. Mix this powder in a bowl with yogurt,cumin powder, turmeric, chili, cilantro, green chili,Â kasuri methi, ghee & mint leaves. Marinate the chicken with this and keep refrigerated for at least 8 hours (overnight is best).
Take the marinated chicken out of the refrigerator 1 hour prior to cooking. Sprinkle salt to taste before ready to grill. I use my stove top grill to cook them, however you can skew them and cook over outdoor grill.These cook very well over a cast iron skillet/tava. Cook the chicken pieces to perfection flipping regularly to cook on all sides.
Serve hot along side onion rings &Â green chutney.
Enjoy & Thanks for stopping by!