Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Literally meaning “bits or pieces” of chicken, chicken tikka is a very popular dish in Indian and Pakistani cooking. In many regions, it is cooked in a tandoor, an extremely hot, vertical clay oven. In the region of Punjab, however, it is commonly cooked over red-hot charcoal.

Ingredients

  • 3 lb/1.36 kg skinless, boneless chicken thighs, cut into 1-in/3-cm dice
  • Salt, as needed
  • Ground black pep

Method

  1. Season the chicken with salt, pepper, and lemon juice.
  2. In a saucepan or similar pan, heat the ghee. Add the paprika, chili pepper, cumin, ginger, turmeric, and coriander and cook until aromatic, about 1 minute.
  3. Add the onions and cook over medium heat until the onions are very tender, about 10 minutes. Add the garlic and continue to sweat for about 1