Grilled Chicken Tikka

• •500 g Boneless Chicken (thighs or breast, cut into 2-inch cubes)
• •4 tbsp Thick Greek Yogurt (or hung curd)
• •2 tbsp Fresh Lemon Juice (or 1 tsp raw papaya paste)
• •1 tbsp Ginger Paste (freshly crushed is best)
• •1 tbsp Garlic Paste (freshly crushed is best)
• •1 tsp Kashmiri Red Chili Powder
• •0.5 tsp Turmeric Powder
• •1 tsp Roasted Cumin Powder
• •1 tsp Coriander Powder
• •0.5 tsp Garam Masala
• • to taste Salt
• •1 tsp Dried Fenugreek Leaves (Kasuri Methi) (optional, for restaurant aroma)
• •1 tbsp Olive Oil or Melted Ghee (for basting)
• •1 Small Piece of Charcoal (for optional Dhuan (smoke) effect)

Instructions

1. 1

   Begin with the First Marination: In a bowl, combine the chicken cubes with lemon juice (or papaya paste), ginger paste, garlic paste, and a pinch of salt. Toss well to coat and let it marinate for 15-20 minutes. This helps the aromatics penetrate the meat.

2. 2

   Prepare the Second Marination: In a separate bowl, whisk together the Greek yogurt with Kashmiri red chili powder, turmeric powder, roasted cumin powder, coriander powder, garam masala, and optional dried fenugreek leaves. Add salt to taste. Drain any excess liquid from the first marination, then add the chicken into the yogurt mixture. Ensure the chicken is thoroughly coated. Cover the bowl and refrigerate for at least 2 to 4 hours, or ideally overnight, for best flavor and tenderness.

3. 3

   Grilling or Baking: Thread the marinated chicken onto skewers. If using an outdoor grill, cook over medium-hot coals for 8-10 minutes, turning occasionally. If using an oven or air fryer, preheat to 200°C (400°F), place chicken on a wire rack over a baking tray, and bake for 12-15 minutes. Halfway through cooking, lightly brush (baste) the chicken with a tiny amount of olive oil or melted ghee to create a nice sear.

4. 4

   Achieve the 'Char' Effect (Optional Dhuan Technique): To mimic charcoal flavor indoors, heat a small piece of charcoal until it's red hot. Place it in a small foil cup in the middle of your cooked chicken container. Drop half a teaspoon of olive oil or ghee onto the hot coal, and quickly seal the lid of the container for 2 minutes. This infuses the chicken with a smoky aroma.

Chef's Tips

• 💡Serving Suggestion: For a complete and balanced meal, serve Grilled Chicken Tikka atop a bed of fresh Kachumbar Salad (diced cucumbers, tomatoes, and onions) with a side of cooling Mint Raita.
• 💡Meat Choice: While chicken thighs are more succulent due to their higher fat content, chicken breast works very well for a leaner, lower-fat option without sacrificing flavor thanks to the tenderizing marinade.
• 💡Health Note: The lactic acid in yogurt gently breaks down protein structures, preventing the rubbery texture often found in overcooked lean meats, while grilling significantly reduces calorie count compared to frying.