India
Chicken tikka — yogurt-marinated grilled chicken
Boneless chicken pieces grilled with yogurt, garlic, chile and ground spices.
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India
Boneless chicken pieces grilled with yogurt, garlic, chile and ground spices.
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Small pan · Nonreactive mixing bowl · Refrigerator · Oven grill or household grill · Heat-safe skewers · Food thermometer
4 clear steps
Make the source mustard-oil alternative: warm the vegetable oil in a small pan and add the mustard seeds until they briefly crackle. Remove from the heat and allow to cool. Measure 1 tablespoon of the flavored oil for the marinade; the remaining oil is not added to the recipe.
Mix the measured tablespoon of cooled infused oil with all the marinade ingredients except chicken. Add chicken and turn to coat. Use immediately, or cover and refrigerate while marinating; never leave raw poultry out at room temperature.
Thread onto heat-safe skewers. Cook under a preheated medium oven grill or on a household grill, initially about 5–8 minutes per side, turning and continuing until every chicken piece reaches 74°C. Follow the grill instructions and keep handles safe.
Transfer with clean utensils and serve hot. Discard marinade that contacted raw poultry; separately prepared rice or naan is optional accompaniment, not part of these measured ingredients.
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