Chicken Tikka

Name: Chicken Tikka
Yield: Yield: 8 Portions
Cuisine: Pakistani
Ingredients: ½ oz/14 g sliced garlic; 8 flat metal skewers, ½ in/1 cm wide; 3 lb/1.36 kg skinless, boneless chicken thighs, cut into 1-in/3-cm dice; 1 tbsp/6 g sweet paprika; 2 fl oz/60 mL ghee; Ground black pepper, as needed; 1 tsp/2 g ground ginger; 2 tsp/4 g ground turmeric; Juice of 1 lemon; 2 tsp/4 g ground coriander; Cilantro-Cashew Chutney; Salt, as needed; 1 cup/240 mL strained yogurt; Chapati Bread; 4 oz/113 g small-dice onions; 2 tsp/4 g ground cumin; 1½ tsp/3 g ground Korean chili pepper

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

Asia
Pakistan
India
Starter
Spicy
Street Food
Punjab

Method

Season the chicken with salt, pepper, and lemon juice.
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.
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