Name: Chicken Tikka
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ teaspoon garam masala (spice mix); 2 tablespoons freshly squeezed lemon juice; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons fresh garlic paste; 2 tablespoons fresh ginger paste; 2 tablespoons refined mustard oil (see Note); 1 teaspoon table salt; 1 teaspoon Kashmiri chile powder or paprika powder; ½ teaspoon table salt; ½ cup (125 grams) plain yogurt, drained until thick (see Note); 1 medium lemon, cut into wedges; 2 tablespoons melted butter; ½ teaspoon chaat masala (spice mix for chaat; 2 onions, cut into rings

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Chicken tikka is probably the first introduction to Indian food for most non-Indians. Boneless tandoori chicken is called a tikka—a small bite-size kebab. We make them all the time. And if you have leftovers, I would suggest you make a chicken tikka chaat: Toss warm tikkas with colored bell peppers and top with whisked plain yogurt and cilantro or mint chutney. It makes a great easy lunch.