Not only is it packed with TONS of flavor, the chicken is super succulent and juicy because of a not-so-secret ingredient in the marinades. Yeah, you read what right marinadeS, emphasis on the “S” because my recipe features a two marinade process that ensures every bite is jam-packed with delicious flavor. I serve it with some homemade Roti and Mint Chutney!
Chicken Tikka
WHAT YOU'LL NEED
Marinade #1
- 2 lbs. boneless chicken breast
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon salt
- 2 tablespoons lemon juice
Marinade #2
- 1 cup coconut milk
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons cumin powder
- 2 teaspoons Kashmiri chili powder or any other chili powder
- 1 teaspoon garam masala powder
- 1 tablespoon turmeric
- 1/4 teaspoon green cardamom powder
- 1 teaspoon coriander powder
- 8 drops red food coloring optional
Other:
- ¼ cup vegetable oil
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 large red onion cut into 1-inch pieces
- 1 recipe Mint Chutney CLICK HERE
- 1 recipe Roti CLICK HERE
Instructions
- For the first marinade, place the chicken into a large bowl along with the ginger paste, garlic paste, Kashmiri chili powder, salt, and lemon juice. Mix with your hands to fully coat the chicken in the marinade. Set aside at room temperature for 20 minutes.
- While the chicken is in the first marinade, prepare the second marinade a separate large bowl by mixing the coconut milk, ginger paste, garlic paste, cumin powder, Kashmiri chili powder, garam masala, turmeric, green cardamom powder, coriander powder, and red food coloring. Pour the chicken into the second marinade, then stir to coat all the chicken. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Soak wooden skewers in water for 20 minutes prior to assembling the kebabs. Remove the chicken from the fridge and place on skewers, layered with pieces of onion and pepper in between each chunk of chicken. Once all the skewers are filled, place back in the fridge. Add ½ cup vegetable oil into the remaining marinade to use to baste the chicken.
- If baking in a home oven, preheat the oven on the broiler setting with a rack on the top level. Place the skewers on a greased baking sheet. Broil for 3-4 minutes per side, brushing the chicken with the extra marinade after flipping, until evenly charred on the edges and cooked through the center.
- If baking in a pizza/wood-fired oven, preheat the oven to max temperature. Place the skewers on a cast iron pan. Bake for a few minutes per side, brushing the chicken with the extra marinade after flipping, until evenly charred on the edges and cooked through the center.
- Serve immediately with Roti and mint chutney.
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