Peshawari Chicken Tikka
Peshawari Chicken Tikka is a flavorful and aromatic classic from the Peshawar region, known for its rich blend of spices, yogurt marinade, and a smoky charred finish. This dish marries tender chicken pieces with a medley of traditional spices, yogurt, and nuts for a succulent and vibrant appetizer or main course.
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Ingredients
- 500 gramschicken breast
cut into 1-inch pieces
- 150 gramsplain yogurt
thick and creamy
- 2 tablespoonsginger garlic paste
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala powder
- 0 ½ teaspoonchaat masala
- 1 teaspooncoriander powder
- 0 ½ teaspooncumin powder
- 1 teaspoonsalt
- 1 tablespoonlemon juice
- 2 tablespoonsmustard oil
or vegetable oil
- 2 tablespoonssliced almonds
optional, for garnish
- 1 small piececharcoal
for smoky flavor, optional
Instructions
In a large mixing bowl, combine the yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, chaat masala, coriander powder, cumin powder, salt, lemon juice, and mustard oil. Mix well to make a smooth marinade.
Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
Preheat the grill or oven to 220°C (425°F). If using a grill, lightly oil the grates to prevent sticking.
Thread the marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking.
Place the skewers on the grill or oven rack and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
For an authentic smoky flavor, heat a small piece of charcoal until red hot, place it in a small bowl or foil cup, and set it in the center of the cooked chicken tikka. Drizzle a teaspoon of mustard oil over the charcoal and immediately cover the chicken with a lid or large bowl to trap the smoke. Let it infuse for 5 minutes.
Remove the charcoal, sprinkle sliced almonds over the chicken tikka for garnish if using, and serve hot.
