Chicken Tikka

Ingredients

• 1 kg chicken thighs (boneless, cut into medium-sized pieces)
• 0.5 cup yogurt (full fat)
• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• salt (to taste)
• 1 tbsp lemon juice
• 1 tbsp oil
• 0.25 tsp red food coloring (optional, for color)

Steps

1. 1

   In a large mixing bowl, combine the yogurt, ginger garlic paste, red chili powder, turmeric, garam masala, cumin powder, coriander powder, salt, lemon juice, oil, and red food coloring.

2. 2

   Add the chicken pieces to the marinade and mix thoroughly until every piece is well-coated.

3. 3

   Cover and refrigerate the chicken for at least 2 hours, or overnight for best results, to allow the flavors to penetrate the meat.

4. 4

   Preheat your grill to medium-high heat.

5. 5

   Thread the marinated chicken pieces onto skewers.

6. 6

   Grill the chicken for 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks on the edges.

Notes

Serve hot with mint chutney, sliced onions, and naan bread. If you don't have a grill, you can bake these in an oven at 400°F (200°C) for 20-25 minutes.

Nutrition per serving

• main
• bbq
• grilling
• pakistani
• chicken
• dinner
• eid