Punjabi Chicken Tikka
Punjabi Chicken Tikka is a classic North Indian grilled chicken dish marinated in a blend of yogurt and aromatic spices, delivering a smoky, charred flavor with a tender, juicy texture.
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Ingredients
- 500 gramsboneless chicken thighs
cut into 1.5 inch cubes
- 150 gramsthick yogurt
- 2 tablespoonsginger-garlic paste
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala powder
- 1 teaspooncumin powder
- 0 ½ teaspoonchat masala
- 1 tablespoonlemon juice
- 1 tablespoonmustard oil
- 1 teaspoonsalt
- 1 teaspoonkasuri methi (dried fenugreek leaves)
optional, crush lightly
- 2 tablespoonsfresh coriander leaves
finely chopped, for garnish
- 1 mediumonions
sliced for serving
- 1 lemonlemon wedges
for serving
Instructions
In a large mixing bowl, combine the thick yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, chat masala, lemon juice, mustard oil, salt, and crushed kasuri methi if using. Mix well to form a smooth marinade.
Add the chicken cubes to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat a grill or oven to 200°C (390°F). If using an oven, line a baking tray with foil and place a wire rack over it.
Thread the marinated chicken pieces onto skewers, spacing them slightly apart for even cooking.
Place the skewers on the grill rack or in the oven. Grill or bake for 12-15 minutes, turning halfway through, until the chicken is cooked through and has slight char marks.
If desired, for an authentic smoky flavor, briefly char the cooked chicken tikka over an open flame or use a kitchen torch.
Remove the chicken tikka from the skewers and garnish with fresh coriander leaves.
Serve hot with sliced onions and lemon wedges on the side.
