06/12/2021
Ingredients
4 Chicken Thighs, cut into at least 32 cubes or more.
2 Red onions, large cubes
4 Tomatoes, large cubes
2 Green bell pepper/Capsicum, large cubes
For the Marinade
3/4 cup Water
2 tbsp Coriander seeds
1 tsp Cumin seeds
8-10 Garlic cloves
1 inch Ginger
2 to 4 Green chillies, small (check tips)
2 to 4 tbsp Sour cream or Yogurt (check tips)
1 tbsp Kashmiri red chilli powder (check tips)
1/2 tsp Turmeric powder
1 tbsp Lemon juice (optional)
1 tsp Salt
4 tbsp Oil for basting/brushing, optional
Instructions
Step I
Grind all ingredients listed under "For the Marinade" into to smooth paste using a blender.
Transfer the above marinade to a bowl, and add chopped chicken thighs and mix well. Let it rest for couple of hours in refrigerator. I keep it overnight as it tastes the best.
Step II
Preheat the oven to 500F.
Skewer the marinated chicken and chopped veggies onto the skewers. I have used eight 12-inch skewers. I typically start with onion, followed by green bell pepper, tomato, onion, and chicken. I repeat this four times on each skewer.
Place the prepared skewers onto a 9 by 13 inch pan across the shorter edge. This ensures we have sufficient heat circulation around the skewers, and all the drippings are caught in the pan making for easy cleanup.
Once the oven is preheated, change to broil mode. Brush the surface of the chicken with some oil and transfer it to the ove. Broil on the highest setting available in your oven (approx 4 to 6 inches from the heating element)
The total broil time is about 14 to 16 minutes or till the chicken is cooked through. Flip the skewers half way through the cooking time and quickly brush more oil if required. This ensures the tikkas develop uniform dark spots that is signature of the yummiest tikkas.
Chicken Tikka is now ready. Serve tikkas over a bed or rice or over naan or as a side with drinks and enjoy!
