Grilling Chicken Tikka


Chris has gotten closer than ever to his dream of making ‘proper’ chicken tikka at home thanks to the grills where we live getting up to 600F/315C. If you have a grill and want to try it yourselves:

Score 1.5 lb of boneless chicken thighs. Then mariade them for 15 minutes in the following: 
Paprika (1 tablespoon)
Ginger paste (1 teaspoon)
Garlic paste (1 teaspoon)
After the 15 minutes has passed, do a second marinade of the following: 
Salt (2 teaspoons)
Mustard oil (2 tablespoons) 
Garam Massala (1 teaspoon)
Paprika (1 teaspoon)
Garlic paste (1 teaspoon)
Ginger paste (1 teaspoon)
Greek Yogurt (2 tablespoons)
Marinade for a day or two. I think this one was actually 3 days, though after 2 it seems to stop making a difference. 
This was our second attempt making it. The first time we put the chicken right on the grill and that didn’t work as well. This is why we’ve put it on a cheap baking tray we were happy to partially destroy in that it is now only useful for this particular dish. Having something underneath it caused a different effect, making it closer to what you get in an Indian restaurant in Britain.
Here’s the video:

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