Tandoori Chicken Tikka

Pink Horizon • May 13, 2016 • No Comments



4 cloves garlic
1 inch ginger, peeled
1/2 green chili
4 T Greek plain thick yoghurt
2 t chickpea flour / gram flour
1 pinch cinnamon
1 T ground cumin
1 pinch crushed saffron
2 t kashmiri chili powder (smoky)
3 parts paprika to 1 part cayenne
or :
1 t mild paprika
1 t chilli powder
1/2 t garam masala powder)

1 lb chicken thighs, boneless, 1 inch pieces
butter for basting
1 t chaat masala
1/2 a lemon juice


Process first 3 ingredients to make a paste, add to the remaining marinade ingredients.
Tip the chicken into marinade, mix well, and refrigerate, covered, overnight.
Skewer, broil until the edges are charred, 20-25 min in the oven, basting with melted butter and turning every 5 min.

Serve warm over roti or parathas, sprinkled with chaat masala and lemon juice.
Adopted from Maunika Gowardhan

Match made in Heaven:

Serve with the sides of some pickled onions, mint chutney and salad. Or use for making Murgh Makhani (Butter Chicken).
Pair with Cobra Premium Beer (UK).

Categories Meat and Bird
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