Smoked Chicken Tikka

To make Smoked Chicken Tikka at home, start by marinating boneless chicken thighs with spices like coriander, cumin, and Kashmiri red chili powder, along with ginger garlic paste and yogurt. Let it marinate for 40-50 minutes. For the smoky flavor, burn a piece of coal until it's white-hot, place it in the marinated chicken, and cover it to infuse the smoke for 6-8 minutes. Then, cook the chicken in a pan for about 15-20 minutes until fully cooked.

Yes, Smoked Chicken Tikka is naturally gluten-free as it primarily consists of chicken and spices without any gluten-containing ingredients. However, always check the labels of your spices and yogurt to ensure they are gluten-free, especially if you have a severe gluten intolerance.

If you need a substitute for yogurt in Smoked Chicken Tikka, you can use buttermilk, coconut yogurt, or a dairy-free yogurt alternative. These options will still provide the necessary moisture and tanginess to the marinade, ensuring your chicken remains tender and flavorful.

To store leftover Smoked Chicken Tikka, let it cool to room temperature, then place it in an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.

Smoked Chicken Tikka pairs wonderfully with mint or coriander chutney, a fresh salad, or lemon wedges. You can also serve it with naan, rice, or a side of grilled vegetables for a complete meal. For a more traditional touch, consider serving it with biryani or raita.