Chicken Tikka (Chikan Tika) Recipe

Ingredients

• 2 pounds chicken legs, thighs or breasts
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon coriander seeds, roasted, ground
• 2 teaspoons garlic - minced
• 2 teaspoons ginger, fresh - grated
• 4 tablespoons plain yogurt (full fat)
• 2 tablespoons lemon juice or white wine vinegar
• 1/2 teaspoon black pepper - ground
• vegetable oil
• NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.

Method

1. Remove the skin and make 2-3 deep cuts in each chicken piece.
2. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder.
3. Mix all dry ingredients with the lemon juice or vinegar and make a paste.
4. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.
   
   Grill method
5. Rub each piece of chicken with a few drops of vegetable oil.
6. Grill the chicken using indirect heat over hot coals.
   
   Oven method
7. Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
8. Put the tray into a medium oven (350 F) for 30 minutes.
9. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.