This is my classic Chicken Tikka recipe. Easy to make, and just packs so much flavour.
![](https://www.madonionslicer.com/wp-content/uploads/2024/06/Chicken-Tikka.jpeg)
Here’s the #recipe:
1) Tie 1/2 cup of plain unsweetened yogurt in a tea towel / cheese cloth. Leave this situation hanging over a pot for an hour and allow the whey to drain out of the yogurt.
2) Cut 500 gms of chicken thigh into cubes and marinate in 1 tbsp Ginger Garlic paste + salt + juice of 1 lime.
3) Let’s make some Garam Masala. In a dry pan, toast 1 tsp cumin seed + 2 black cardamoms + 2 green cardamoms + 3 cloves + 1 inch of cinnamon + 1 pinch of mace + 1 tbsp Kasuri Methi. Toast for 5 min. Cool and then blend to a fine powder. If your blender gives you a coarse grind, run the ground spices through a seive.
4) In a mixing bowl, combine the hung yogurt + 2 tsp Kashmiri Chilli powder + 5 tbsp cold pressed mustard oil + fresh Garam Masala powder + salt. Mix well.
5) I will now tell you my secret ingredient, but you must not tell anyone. While nobody is looking, add 1 tbsp of cream cheese to the marinade.
6) Now dunk all the chicken into the bowl and mix well. Abandon for the next 30 min.
7) Carefully thread the chicken onto steel skewers.
8) Grill over hot coals, turning the skewers periodically. 15 min on medium high should do the job.
9) Brush with salted butter and serve with green chutney.
NOTES:
1) If you’re using bamboo skewers, make they’ve been soaked in water for at least an hour in advance.
2) The whey that collects after the yogurt is hung can be used while kneading dough, or simply watering your plants.
3) If this is a Chicken Tikka / Tandoori Chicken emergency and you do not have time to start grinding spices, use this store bought blend. I forgive you.