Ready for a smokey succulent authentic Pakistani chicken tikka? It tastes just like a restaurant and as if just coming off the barbecue pit.
So here is a visual of the ingredients.
Yogurt
garlic
raw papaya
Spice
Chicken
Lemon
chilli
ginger
Soak chicken in vinegar and salt solution for 20 minutes. Pro Tip: This helps clean the chicken and removes the blood in the chicken leg.
Wash the chicken thoroughly after soaking and pat dry. Now, pierce the chicken with a fork. Then insert deep cuts across the grain.
Mix all the ingredients of marination in a bowl.
Apply all over the chicken and marinate overnight in the fridge. Or keep for 4-6 hours at room temperature in a cool place.
Cook tikka in a wide pot on medium-high heat for 10-15 minutes. Cover the pot while cooking. Then burn excess water on high heat.
To smoke: Now, heat charcoal on high flame until red hot then transfer coal carefully with the help of tongs to a pan. Drizzle little oil over the coal and cover the lid tightly.
Now heat the smoked tikka on the direct flame until crispy and serve. Or alternatively, you can grill tikka will little oil on a grill pan until slightly crispy. Grill on low heat.