Chicken Tikka

Ingredients

chicken tikka

• 12 boneless skinless chicken thighs
• 1/2 lemon – juiced

Tandoori marinade

• 1 Tbsp cumin powder
• 1 Tbsp coriander powder
• 2 tsp garam masala 
• 2 tsp kashmiri chili powder
• 2 tsp salt
• 1 Tbsp kasoor methi – dried fenugreek leaves
• 1 Tbsp garlic ginger paste
• 3 Tbsp vegetable oil (or) Mustard oil
• 1 tbsp Vinegar
• 2 tbsp Hung curd
• 1 no Egg White
• 1 tsp Chaat masala
• 1/2 tsp Black salt 
• 1/2 tsp Cardamom powder 

Instructions

1. Combine all the ingredients for the tandoori marinade in a stain proof bowl.

2. Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces. Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
3. Soak skewers in water for 30 minutes.
4. Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.
5. Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
6. Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce.
7. Skewer the chicken.
8. Grill over indirect heat until almost done – around 10-15 minutes in tandoor or oven (170 C)