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Chicken Tikka

Boneless chicken in a double marinade of lemon, then spiced hung curd and mustard oil, grilled till smoky and charred. Juicy, bright red and perfect for a BBQ night.

Ingredients

• 600 g boneless chicken thigh, in 1.5-inch cubes
• 1 tbsp lemon juice
• 1 tsp kashmiri red chilli powder, for the first marinade
• ¾ cup hung curd
• 1½ tbsp ginger-garlic paste
• 2 tbsp mustard oil
• 1½ tsp kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• 1 tbsp kasuri methi, crushed
• 1 tbsp besan (gram flour), dry-roasted
• salt to taste
• 2 tbsp butter, melted, for basting
• 1 tsp chaat masala

Method

1. Mix the chicken with lemon juice, 1 tsp chilli powder and salt. Rest 20 minutes.
2. Heat the mustard oil till it smokes and let it cool. Whisk it into the hung curd with ginger-garlic paste, chilli powder, coriander, cumin, garam masala, kasuri methi and besan.
3. Add the chicken, coat well and marinate in the fridge for at least 2 hours, or overnight.
4. Charcoal: thread on skewers with small gaps and grill over hot coals for 12 to 15 minutes, turning every 3 minutes. Baste with butter in the last 3 minutes till charred in spots.
5. Oven: bake on a rack over a tray at 230°C for 18 to 20 minutes, turning once and basting with butter. Finish 2 minutes under the top grill.
6. Tawa: cook on a hot greased iron tawa on medium for 12 to 15 minutes, turning, then char each piece on the gas flame using tongs.
7. For smoke, place a red-hot coal in a small bowl among the cooked tikka, drip ghee on it and cover tightly for 5 minutes.
8. Sprinkle chaat masala and serve with mint chutney, onion rings and lemon.

Tip: Thigh meat stays juicy on the grill; breast dries out fast. If using breast, cut bigger cubes and take them off 2 minutes earlier.