There’s always that one dish that transports you back in time, connects you to a lot of good memories, the taste of which still lingers in your mouth, the smell leaves you drooling!

Succulent pieces of chicken marinated in some yogurt, lovely aromatic spices and grilled on a bed of charcoal served with good mint chutney and a fresh salad, something we simply call “Chicken Tikka”. That’s the dish that transports me back in time and space. And I’m sure it does to most of you too. It’s something I never ever get fed up of eating and never will!

The flavor profile that still lingers in my mouth is the one that we get back in India, specifically from my hometown Mangalore, second favorite city-Bangalore and Mumbai of course. The ones available here in Kuwait aren’t great and that is why I decided it was time to come up with a recipe that I could make at home. 

This recipe is easy to put together, fried on a pan, is smoked using charcoal & tastes amazing. I love my Tikka super spicy, juicy, with extra masala and extra lime juice drizzled on top *yummmmmm*

INGREDIENTS 

1 whole chicken (skin out) cut into 4 or 8 pieces 

1/2 cup hung yogurt/thick yoghurt 

1 Tbsp Ginger Garlic paste 

10 green chilies made into a paste 

1 tbsp Papaya paste/ Meat tenderizer as required 

2 tbsp or more Red chili powder 

1 tbsp Coriander powder

1 tsp Cumin Powder 

1 tbsp Red chili Flakes 

2 tsp Chaat masala powder 

1 tsp Garam masala powder

1/2 tsp Turmeric powder 

1 tsp Kasuri methi

Salt to taste 

1/4 tsp red Food coloring (optional) 

Juice of 2 full lime 

2 tbsp Oil for marinade+ 2 tbsp for frying

Coal to smoke 

NOTE: 

*Use meat tenderizer as mentioned in the pack. 

*The spices can be adjusted according to your preference. 

*The longer your marinate, the better. 

*The chicken can be cooked in the oven too after first cooking it on the pan till the out is brown.

METHOD: 

Wash chicken and make slits all over to ensure the masala seeps in.

Make the marinade using all of the above ingredients and add chicken pieces one at a time and apply the marinade all over. Marinate overnight or longer.

In a large pan, heat oil on medium flame. Remove excess marinade from chicken and place it flesh side down and bone side up. Do not crowd the pan as you don’t want the chicken to release moisture. And do not touch the chicken.

Fry for about 5-7 minutes till it turns brownish. Flip and cover and cook on low, till chicken is done on the inside (about 7-8 minutes). Brush the extra marinade on top, flip and cook again. Repeat on the other side for about 3-4 minutes. Turn off the heat (Cook a little longer if you feel the chicken isn’t done). 

Meanwhile, burn a piece of charcoal. When chicken is cooked, turn off the heat, place it with the chicken, drizzle some oil on top, cover and let it smoke.

Chicken tikka is ready. Serve hot with mint chutney and a fresh salad! 🙂