Chicken Tikka

also called murgh tikka · tikka · chicken tikka kebab · tandoori chicken tikka

Also written for Air Fryer (2 to wash).

The table

2 lb(900 g; cut in 2-in pieces and slashed to the middle)boneless chicken thighsslash and marinate 6 hrthread on skewers, alternatinggrill 14 min, turning, until the edges blackenbrush and dust, off the heat
1 1/2 cups(360 g; the marinade recipe)tandoori marinade
1(cut in 1-in squares, layers separated)red onion
1(in 1-in squares)green bell pepper
2 Tbs(28 g)melted ghee
1/2 tspchaat masala
1 Tbs(15 mL)lemon juice
A home grill is half a tandoor's heat so keep it close with thigh rather than breast and heat rather than patience
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1slash and marinate 6 hr

2thread on skewers, alternating

goes in with what step 1 made

4brush and dust, off the heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 6 hr 14 min2 of 4 steps give no time
Needs you
about 14 min
If you get it wrong
Narrow — the fourteen minutes is a race between the crust setting and the thigh drying out, and a home grill loses it slowly
What you'll wash
Three things — a bowl to marinate in, the metal skewers, the broiler tray

  1. slash and marinate 6 hr

    6 hrwalk awayfrom the start

  2. thread on skewers, alternating

    not timed6 hr in

  3. grill 14 min, turning, until the edges blacken

    14 minneeds you6 hr in

  4. brush and dust, off the heat

    not timed6 hr 14 min in

You'll need broiler · skewers

Goes with

See how it is written
>> title: Chicken Tikka
>> category: Smoked & Grilled
>> tags: chicken, indian, yogurt, grill, starter
>> counters: Curry House, The Bowl Shop
>> aka: murgh tikka, tikka, chicken tikka kebab, tandoori chicken tikka
>> pairs-with: tandoori-marinade, mint-chutney, kachumber
>> servings: 6
>> time: 7 hr
>> slack: narrow — the fourteen minutes is a race between the crust setting and the thigh drying out, and a home grill loses it slowly
>> washing-up: a bowl to marinate in, the metal skewers, the broiler tray

>> step: slash and marinate 6 hr
Marinate @boneless chicken thighs{2%lb}(900 g; cut in 2-in pieces and slashed to the middle) in @tandoori marinade{1 1/2%cup}(360 g; the marinade recipe) ~marinate{6%hr}, covered, in the fridge.

>> step: thread on skewers, alternating
Thread @&(~1)marinated chicken{} onto metal #skewers{} with @red onion{1}(cut in 1-in squares, layers separated) and @green bell pepper{1}(in 1-in squares), leaving a finger's gap between the pieces so the heat gets all the way round.

>> step: grill 14 min, turning, until the edges blacken
Grill @&(~1)skewers{} over the hottest charcoal, or under a #broiler{} on the top rung, ~grill{14%min}, turning often, until the marinade sets to a dry crust and the edges blacken.

>> step: brush and dust, off the heat
Brush @melted ghee{2%Tbs}(28 g) over @&(~1)cooked tikka{} and dust it with @chaat masala{1/2%tsp} and @lemon juice{1%Tbs}(15 mL) off the heat.

A home grill is half a tandoor's heat so keep it close with thigh rather than breast and heat rather than patience.