Chicken tikka

grilled chunks of chicken marinated in a red spicy mix

I first started making chicken kebabs for barbecue parties for this group of college friends many years ago. We would have at least 2 backyard barbecue parties every year and I was assigned the job to make chicken tikka and reshmi kebab every year!! Over years I have perfected and simplified the recipe and now it is one of my favorite things to make. It is super delicious and a healthy alternative to fried chicken. So when we crave spicy fried chicken, we make this instead! Which is almost every week!

This tasty grilled chicken is so versatile, that apart from being a star at barbecue parties, it will be a great appetizer for dinner, you can make kati rolls and sandwiches with it (recipe for kati rolls is here) or you can add it to a butter masala gravy to make chicken tikka masala (recipe for the butter masala gravy can be found here). If that wasn’t enough, it also makes for a great pizza topping, recipe for which is coming soon!

I normally make a big batch and refrigerate/ freeze it small portions in a ziploc. It stays well refrigerated for 2-3 days and freezes well for 8-10 days.

These taste delicious when served with a green chutney or a mint-yogurt chutney.

You will need:

500 g mixed boneless chicken – It is best to use fresh chicken that frozen-thawed.

2 tsp ginger-garlic paste

1 tbsp mustard oil

1 tsp garam masala (I use 1:1 – everest garam masala + MDH kitchen king masala)

1/2 tsp salt

2 tsp kashmiri red chilli powder – gives a better flavor and color. If you dont have access to this, use 1 tsp regular red chilli powder.

juice of one ripe lime

2 tbsp greek yogurt (I used Epigamia greek yogurt, which is my favorite greek yogurt brand to cook wit in India.)

Procedure:

• Cut the boneless chicken roughly into 2 inch squares with about half inch thickness.
• Add all the ingredient over the chicken and mix thoroughly
• Let marinate for at least 3-4 hours before cooking.
• You can cook the kebabs in one of the following methods:

1. String them on a skewer and grill them in the oven – 200 C (400 F) for 10-15 minutes
2. Grill them on a barbecue – this is probably the best way to make them as the smokiness from charcoal takes it to a whole other level!
3. I made mine in the air fryer this time. I cooked at 180 C for about 10-12 minutes

Have fun grilling!