Grilled Chicken Tikka
Marinate your kebabs with yogurt, lime juice, and Indian spices for juicy, flavorful meat every time.
- Serves
8
- Time
5 hours 10 minutes
Asheville, North Carolina chef Meherwan Irani’s marinade for these grilled chicken tikka kebabs achieves the perfect balance of yogurt, lime, and spices. Cutting the chicken into strips rather than the traditional whole chunks allows the meat to cook faster without drying out, and as an added bonus, increases the surface area in contact with the marinade. The same marinade and technique can also be used for lamb (boneless or chops), steak, or paneer.
Look for jars of ginger-garlic paste at your local Indian grocery store. If you can’t find it, make your own by pounding 6 garlic cloves with a 1½-inch piece of peeled ginger in a mortar and pestle, or by blending to a coarse paste in a food processor. Dried fenugreek leaves are a savory, aromatic herb reminiscent of maple syrup. Commonly used in Indian street food, chaat masala is a tangy mix of rock salt and spices including dried mango powder, asafetida, and black pepper.
Ingredients
- 1¼ cups Greek yogurt
- ¼ cup vegetable oil
- 3 Tbsp. ginger-garlic paste
- 3 Tbsp. fresh lime juice (from 1 lime)
- 2 Tbsp. Kashmiri chile powder
- 2 Tbsp. kosher salt
- 2 Tbsp. distilled white vinegar
- 1 Tbsp. ground coriander
- 1 Tbsp. garam masala
- 1 tsp. dried fenugreek leaves (optional)
- ½ tsp. Indian red chile powder (or substitute cayenne)
- ½ tsp. ground cumin
- 2½ lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-in.-thick strips
- ½ cup melted ghee or unsalted butter, for basting
- 1 tsp. chaat masala (optional)
Instructions
Step 1
Step 2
Step 3
Step 4
- Marinate the chicken: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, lime juice, Kashmiri chile powder, salt, vinegar, coriander, garam masala, fenugreek (if desired), Indian chile powder, and cumin until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours, or up to 6. (Over-marination will make the meat mushy and soggy.)
- Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes.
- Heat a charcoal or gas grill to high (about 450°F). (Alternatively, heat a grill pan over high.) Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
- Add the skewers to the grill side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover the skewers with a large stainless steel bowl, or tent loosely with foil.) Open the grill and use tongs to flip each skewer, then cover and continue cooking until the opposite side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if desired), and serve hot.
Keep Reading
Continue to Next Story
