chicken tikka
Chicken tikka is boneless tandoori chicken on a stick. The pieces are smaller, of course. That’s good. More surface equals more seasoning. These are little tandoori flavour bombs.
Making chicken tikka is easy. Cut up the chicken. Coat liberally with tandoori marinade. Refrigerate for a few hours. Soak your skewers. Assemble. Wear gloves to skewer if you used food colouring. Grill. Eat. Or use them to make chicken tikka masala.
As always I think charcoal makes a difference. If you can cook these over charcoal they will taste better. But they will be pretty darn good over gas as well. Don’t let it stop you. The big thing is the seasoning. Smoke just puts it right over the top.
Grilling technique is key. You are working with small pieces of chicken – it’s easy to overcook them. You need to be careful. For charcoal, build a two stage fire. Hot on one side. Cool on the other. For gas, turn one burner on high and leave the other one on low.
Start with low or indirect heat. Finish over high direct heat. Get them mostly cooked on low then blast them with heat. You want a bit of char. You don’t want dry chicken. Watch it closely.
Ingredients
Instructions
for full instruction please see : glebekitchen.com
Making chicken tikka is easy. Cut up the chicken. Coat liberally with tandoori marinade. Refrigerate for a few hours. Soak your skewers. Assemble. Wear gloves to skewer if you used food colouring. Grill. Eat. Or use them to make chicken tikka masala.
As always I think charcoal makes a difference. If you can cook these over charcoal they will taste better. But they will be pretty darn good over gas as well. Don’t let it stop you. The big thing is the seasoning. Smoke just puts it right over the top.
Grilling technique is key. You are working with small pieces of chicken – it’s easy to overcook them. You need to be careful. For charcoal, build a two stage fire. Hot on one side. Cool on the other. For gas, turn one burner on high and leave the other one on low.
Start with low or indirect heat. Finish over high direct heat. Get them mostly cooked on low then blast them with heat. You want a bit of char. You don’t want dry chicken. Watch it closely.
Ingredients
- 12 boneless skinless chicken thighs
- tandoori marinade 1 batch - recipe link below
Instructions
- Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
- Soak skewers in water for 30 minutes.
- Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
- Remove chicken from marinade. Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces.
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for full instruction please see : glebekitchen.com
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