Chicken Tikka
Chicken Tikka is a chicken dish popularised in the Indian subcontinent during the Mughal era (based in South Asia between the 16th and 19th centuries). The dish is popular in India, Bangladesh, Pakistan and the United Kingdom.
Ingredients
For the Ginger-Garlic Paste:
- 1 2-inch piece fresh ginger, peeled
- 6 garlic cloves, peeled
For the Chicken:
- 2-½ pounds boneless, skinless chicken thighs, cut into 1-½-inch pieces
- ¼ cup malt vinegar
- 1-½ tsp. kosher salt
- 4 tsp. ginger-garlic paste
- ¼ cup unsalted butter, melted, for basting
- Naan, optional, for serving
For the Yogurt Marinade:
- 1 cup plain yogurt
- 3 tbsp. malt vinegar
- 2 tbsp. plus 2 tsp. red chile powder
- 1 tbsp. garam masala
- 1 tsp. ground turmeric
- ½ tsp. kosher salt
- 4 tsp. ginger-garlic paste
Instructions
To prepare the ginger-garlic paste:
- Using a blender or mini food processor, mince or blend the ginger and garlic to form a paste, adding water (about ¼ cup) as needed to thin; the ginger-garlic paste makes more than needed for this recipe but will keep for 1 week in the refrigerator.
To prepare the chicken:
- In a medium bowl, marinate the chicken with the malt vinegar, salt and 4 teaspoons ginger-garlic paste; let rest at room temperature for 10 minutes.
To prepare the yougurt marinade:
- In a medium bowl, stir together the yogurt, malt vinegar, red chili powder, garam masala, turmeric, salt and 4 teaspoons ginger-garlic paste.
- Squeeze the chicken, discarding excess liquid; add the chicken to the yogurt marinade; stir to coat.
- Cover and refrigerate for 3 to 4 hours.
- If using wooden skewers, soak them in water for at least 30 minutes before baking.
To bake and serve:
- Pre-heat the oven to 375°F.
- Set a wire baking rack over an aluminum foil-lined large baking sheet.
- Remove the chicken from the marinade and thread onto skewers.
- Place the skewers on the wire rack; leave sufficient spacing between each skewer.
- Place in the pre-heated oven and bake until the chicken is just starting to brown on the ends; about 15 minutes.
- Brush each skewer with the melted butter and continue baking until browned and cooked through; 15 to 20 minutes more.
- Remove from the oven and serve with naan, if using.