1 whole skinless chickencut in 4 pieces, 2 legs and 2 breasts with wings
½tablespoonsalt
3tablespoonvinegar
Tikka marinade
1½tablespoonKashmiri chili powder or paprika for color
½tablespooncumin powderroasted and grounded
2teaspooncoriander powderroasted and grounded
1teaspoon or ½ tablespoon red chilli flakesskip for less spicy
½teaspoonturmeric powder
½teaspoonblack pepper powder
¾tablespoonginger paste
¾tablespoongarlic paste
¾tablespoongreen chilli pasteuse less or skip for less spicy
1teaspoonsalt
1tablespoonoil
4tablespoonlemon juice
2tablespoonplain yogurt
1tablespoonraw green papaya pastesimply process a piece of skinned raw green papaya into a smooth paste.
½teaspoonsugar
¼teaspoonzarda color or red coloroptional, see notes
Oil to grease pan and cook
Instructions
Marinate
Soak chicken in vinegar and salt solution for 20 minutes, then wash and pat dry. Insert deep cuts across the grain.
Mix all the ingredients of marination in a bowl and apply all over the chicken. Marinate overnight in the fridge or keep for 4-6 hours outside in a cool place.
Cook
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.
Pro Tip: Do not overcook tikka, the meat shouldn't come off the bones.
Smoke
Heat a charcoal red hot smoke chicken for 10 minutes.
Now heat the smoked tikka on the direct flame until crispy and serve.Pro Tip: You can place the grill on the flame and grill 2-3 tikka together. Or alternatively, you can grill tikka will little oil on a grill pan until slightly crispy. Grill on low heat.
Video
Notes
Marinate ahead:You can marinate tikka up to 4 weeks ahead and freeze. Just defrost tikka by placing it in the fridge a night ahead and then place it on the counter 2-3 hours before cooking so chicken comes to room temperature. Then cook as instructed.Chicken Tikka in an oven:
Marinate chicken as described above.
Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
Remove chicken from the marinade, shaking off excess (reserve Marinade), and place on the rack.
Bake for 20 minutes, then slather Marinade generously on both sides.
Bake for a further 10 minutes brush with Marinade again.
Bake for another 10 minutes and then brush with oil.
Increase heat to 220C/450F. Bake for a further 10 minutes until you get some nice charred spots on the chicken.
Chicken Tikka on the coal barbecue:
After overnight marination of chicken.
Heat coals until red hot.
Remove chicken from the marinade, shaking off excess.
Insert flat metal skewers on the chicken leg and breast and place skewer above the coal on the barbecue pit. Or directly place TIkka on the barbecue grill. Brush the tikka with little oil as it cooks on both sides. Cook both sides for 5 minutes each until tikka is cooked and gets a few charred marks.