Chicken Tikka

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

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
This is what goes on the skewer the tandoori marinade was written for until now nothing did. A tandoor runs at about 480°C against a clay wall which cooks a piece of thigh through in six minutes and chars it before it can dry out; a domestic grill or broiler gets perhaps half that and takes twice as long so this is honestly a different dish and the way to keep it close is thigh rather than breast heat rather than patience. The same skewers chopped off and dropped into a makhani gravy are butter chicken
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 mintwo waits that overlap count once
Needs you
14 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 7 hr.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> aka: murgh tikka, tikka, chicken tikka kebab, tandoori chicken tikka
>> pairs-with: tandoori-marinade, mint-chutney, kachumber
>> servings: 6
>> time: 7 hr
>> step.1: slash and marinate 6 hr
>> step.2: thread on skewers, alternating
>> step.3: grill 14 min, turning, until the edges blacken
>> step.4: brush and dust, off the heat

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.

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.

Grill @&(~1)skewers{} over the hottest charcoal you can build, or under a #broiler{} on the top rung, ~grill{14%min}, turning every few minutes, until the marinade has set into a dry crust and the high edges have gone properly black.

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.

This is what goes on the skewer the tandoori marinade was written for, and until now nothing did. A tandoor runs at about 480°C against a clay wall, which cooks a piece of thigh through in six minutes and chars it before it can dry out; a domestic grill or broiler gets perhaps half that and takes twice as long, so this is honestly a different dish and the way to keep it close is thigh rather than breast, and heat rather than patience. The same skewers, chopped off and dropped into a makhani gravy, are butter chicken.