Smoked Chicken Tikka

Name: Smoked Chicken Tikka
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg Chicken Thigh (boneless); 0.5 tbsp Salt; 1 tbsp Coriander Powder; 1 tbsp Cumin Powder (roasted); 1 tbsp Kashmiri Red Chilli Powder; 1 tsp Chaat Masala; 1.5 Ginger Garlic Paste; 2 tbsp Lemon Juice; 1 tbsp Kasuri Methi; 2 tbsp Mustard Oil; 0.75 cup Curd; piece A small of Coal (for smoke); 2 tbsp oil

by Leena Kohli (@leenakohli)

Prep Time

50min

Cook Time

20min

Total Time

1hr 10min

IndianDinnerAppetiserSnackSideMeat

Smoked Chicken Tikka is a delicious Indian dish made with boneless chicken marinated with flavorful spices and smoked until it's juicy and tender. It has a unique smoky taste that comes from the cooking process. It's perfect for a special occasion or any time you want to enjoy a flavorful meal.

Ingredients

4 Servings

1kg
Chicken Thigh (boneless)
1/2tbsp
Salt
1tbsp
Coriander Powder
1tbsp
Cumin Powder (roasted)
1tbsp
Kashmiri Red Chilli Powder
1tsp
Chaat Masala
1 1/2
Ginger Garlic Paste
2tbsp
Lemon Juice
1tbsp
Kasuri Methi
2tbsp
Mustard Oil
3/4cup
Curd
piece
A small of Coal (for smoke)
2tbsp
oil

Method

In a large mixing bowl, combine the chicken pieces, salt, coriander powder, cumin powder, kashmiri red chilli powder, chaat masala, ginger garlic paste, lemon juice, kasuri methi, mustard oil, and curd.
Mix well to ensure the chicken pieces are evenly coated with the spices.
Cover the bowl and marinate the chicken for 40-50 minutes.
To infuse a smoky flavour into the chicken, burn a piece of coal on a gas stove and let it turn white-hot.
Place a piece of aluminium foil in the centre of the marinated chicken bowl and put the hot coal on it. Immediately pour a few drops of oil on the coal and cover the dish with a plate. Let the chicken smoke for 6-8 minutes, then remove the plate and the coal.
Heat a large heavy-bottomed pan over medium-high heat and add 2 tbsp of oil.
Add the marinated chicken pieces to the pan and cook them for 5-6 minutes, stirring occasionally.
Lower the heat, cover with a lid and cook for 8-10 minutes or until fully cooked.
Once cooked, remove the chicken pieces from the pan and place them on a platter.
Serve them hot with mint or coriander chutney and salad or lemon wedges.

Tips & Tricks

Take the marinated chicken out of the fridge if refrigerated 30 minutes before cooking (to bring it to room temp).
If you don't have mustard oil, you can substitute it with any other oil for marination.
Cover the dish tightly with either aluminium foil or a lid during the smoking process. This allows the smoke to penetrate the chicken and infuse it with a delicious smoky aroma.
Adjust the spice level to your liking by adding more or less red chilli powder.
The number of servings for this recipe may vary depending on the portion size served.