Eid BBQ Series: Chicken Tikka

Ingredients

• 6 boneless skinless chicken thighs (cut into large cubes)
• 2 tbsp tandoori masala (author used Shaan brand)
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp paprika powder
• 1 tsp chilli powder
• 0.5 tsp turmeric powder
• 2 tsp salt
• 2 tsp black pepper powder
• 1 lemon juice (juice of 1 lemon)
• 0.5 lime juice (juice of 1/2 lime)
• 2 tbsp ginger and garlic paste
• 3 tbsp Greek yoghurt
• 0.5 tsp red food colouring (optional)
• neutral oil (for basting)

Steps

1. 1

   In a large bowl, combine the cubed chicken thighs with tandoori masala, coriander powder, cumin powder, paprika, chilli powder, turmeric, salt, black pepper, lemon juice, lime juice, ginger-garlic paste, Greek yogurt, and optional red food coloring.

2. 2

   Mix thoroughly to ensure every piece of chicken is well coated. Cover the bowl and refrigerate overnight to allow the flavors to penetrate the meat.

3. 3

   Thread the marinated chicken pieces onto flat BBQ skewers. Thread them in a 'sewing' motion to ensure the meat is secure and won't hang off or burn.

4. 4

   Prepare your BBQ for low heat. Place the skewers on the grill.

5. 5

   Cook the first side for 5 minutes, then turn the skewers.

6. 6

   Brush the chicken with a neutral oil and cook the other side for another 5 minutes.

7. 7

   Continue cooking until the chicken is lightly charred but still juicy. You can remove one piece to check if it is fully cooked through.

8. 8

   Remove from the BBQ and serve immediately.

Notes

The longer the meat marinates, the more delicious it will be. Using flat skewers helps prevent the meat from spinning when you turn them. For a complete meal, serve with the white raitha mentioned in the comments (Greek yogurt, mint, coriander, green chillies, garlic, lemon juice, onion, cumin, and garam masala).

Nutrition per serving

• main
• bbq
• grilled
• chicken
• tikka
• eid
• dinner
• high-protein