Its been a while, but this one sure deserves a post. Chicken Tikka is cooking chicken with Indian spices either dry or as gravy. The recipe below is to make it in a dry form, serves perfect as an appetizer.

chicken tikka

you will need:
for the marinade:
*) 1″ cubed chicken pieces either breasts (I used 3 breasts) or thighs (boneless)
*) 2 tsp of ginger/garlic paste
*) 1 tsp red chilli powder (adjust according to desired spice level)
*) 1 tsp of coriander powder
*) 1/2 tsp of garam masala
*) 1/2 tsp of black pepper powder
*) 1/2 tsp of chicken masala (optional)
*) 1/2 tsp of soy sauce
*) kosher salt to taste
*) 1/4 cup of thick yogurt
*) juice of 1/2 lemon
*) 4-5 tsp of oil
*) 1 jalapeno or 3 Thai green chillies chopped roughly
*) 2 strands of cilantro leaves (roughly chopped)

misc items
* skewers


make it:
1) At least a 4 hours prior to making the chicken tikka, in a glass bowl, add all the marinade ingredients, mix well, and finally add the chicken pieces, mix well, and let it marinate for at least 4 hours or up to 1 day in the fridge
2) If refrigerating, take the chicken out and let it sit at room temp for 30 minutes
3) Preheat the oven to 350C and soak the skewers in water for 30 minutes, line a baking sheet with aluminum foil and spray non stick cooking spray
4) Start arranging the chicken pieces on the skewers, alternating with vegetables(such as bell pepper/onions)
5) Place them on the tray and spray some cooking spray on the chicken, and let it cook for 15 minutes, you will see liquid secreted from the chicken pieces


6) Now, turn the skewers and let them cook for another 12 minutes on the other side move the skewers away from the juices ,spray some cooking spray if too dry
7) Eventually, you would see the liquid on the tray gets evaporated and now turn the oven to broil and move the tray to the top rack and let it cook for 5 minutes to get the burnt skin


Serve hot with lime juice and fresh salad.