Ingredients
Scale
2 lbs chicken – dark meat
Marinade:
1½ tbsp ginger/garlic paste
1 tsp cayenne pepper
1 tsp turmeric powder
1 tsp garam masala
1 fl.oz (40 ml) lemon juice
1 cup yogurt
Salt – to taste
Instructions
Combine chicken and marinade in mixing bowl until chicken is fully coated. Refrigerate for 2 hours before cooking.
Heat the Hōmdoor tandoor oven to 500-550˚ F.
Skewer the chicken onto the rods leaving about 1-inch space in between pieces. Cook for about 12-15 minutes until somewhat charred on the outside and tender on the inside.
Keywords: Classic Chicken Tikka, Chef Hemant Mathur
4 Comments
Our tikkas slide down the skewer. How do we prevent it from sliding down?
Hi Manoj, thank you for reaching out! Try putting a piece of onion or potato one inch from the bottom of the skewer. This helps the bottom pieces from burning (as it elevates them from the very hot bottom) and also helps the food from sliding down the skewer.
Thanks!
You might additionally try skewer stoppers that you can attach at the bottom of the skewer. That way you don’t waste the potato and the skewer stoppers are reusable. I got mine from puri tandoor dot com and it works great.
Thanks for the tip Umesh!