Chicken Tikka : Garam Masala Tuesdays
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2 pounds boneless, skinless chicken thighs (for the pictures I used breast meat but I always get better results with thighs)
  • 4-5 tbsp yogurt/sour cream (if using yogurt I generally strain it to thicken it and remove extra water)
  • 1 tbsp lime juice
  • 1 tbsp ginger-garlic paste (squeeze excess moisture by pressing it between your hands)
  • salt and pepper
  • 1 tbsp oil (if you have access to mustard oil that would be best else any vegetable oil will do)
  • 2 tbsp gram flour/besan (helps the marinade stick to the chicken)
  • ½ tbsp red chilli powder (or to your preference)
  • 1 tsp kasoori methi (crushed between the palms of your hand)
  • 1 tbsp fried onion paste (or if you are lazy 1 tsp onion powder)
  • red food coloring (I leave it out but if you want to mimic restaurant style then please add)
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp roasted cumin powder
Instructions
  1. Chop the chicken thighs into smaller pieces (bite sized). Remove any moisture on the chicken pieces.
  2. Mix all the ingredients listed under the marinade except for the chicken. Season the marinade and adjust the seasoning if required.
  3. Add the chicken and let marinate for at least two hours, or overnight.
  4. Grill chicken occasionally basting with oil or butter. I generally broil the chicken on a baking tray lined with foil and cook on each side for about 8 minutes, basting it with melted butter/oil and then turning it over and broiling for another 6-8 minutes or till cooked. You can also bake them for 15 minutes, turning them over in a preheated 425 F oven.
  5. Once cooked (make sure not to overcook), sprinkle with some chaat masala (optional) and serve with lemon wedges, and onions and some mint chutney.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/07/12/chicken-tikka-garam-masala/