Tikka Marinade

August 22, 2017

Tikka Marinade - kvalifood.com

The marinade for chicken tikka – boneless chicken cubes marinated in two stages and grilled or roasted at high heat. The two-stage approach (acid + salt first, then yogurt-spice) is a restaurant technique that produces better flavor penetration and texture than a single marinade.

Serves 3-4 as a starter

Ingredients

First marinade

500 g boneless chicken (thighs preferred), cut into 3-4 cm cubes
1.5 tbsp lemon juice
1 tbsp ginger paste (or finely grated ginger)
1 tbsp garlic paste (or 4-5 cloves, finely grated)
3/4 tsp salt

Second marinade

180 g hung curd (or thick Greek yogurt)
2 tbsp mustard oil, heated to smoking then cooled
1.5 tsp Kashmiri red chili powder (degi mirch)
1 tsp roasted cumin powder
1/2 tsp black pepper, freshly ground
1/2 tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves), crushed between palms
1 tbsp roasted besan (chickpea flour)
salt, to taste

For cooking

ghee (or oil), for basting
skewers (metal or soaked bamboo)

For serving

chaat masala, for sprinkling
lemon wedges
sliced red onion
green chutney (mint-coriander)

Directions

Combine the lemon juice, ginger paste, garlic paste, and salt. Add the chicken cubes and mix well. Cover and refrigerate 30 minutes to 2 hours.
Toast the besan in a small dry pan over medium heat, stirring constantly, 2-3 minutes until it darkens slightly and smells nutty. Cool.
Heat the mustard oil in a small pan until it just begins to smoke. Remove from heat and cool completely.
Combine the hung curd, cooled mustard oil, all spices, toasted besan, and salt. Mix until smooth.
Add the yogurt-spice mixture to the chicken with its first marinade juices. Mix thoroughly. Cover and refrigerate at least 4 hours, or overnight.
Thread the chicken onto skewers. Grill over high heat or bake at 220 C (425 F) on a wire rack over a baking tray for 12-15 minutes, turning once. Baste with melted ghee or oil.
If desired, broil 2-3 minutes for charred edges. Sprinkle with chaat masala and serve with lemon wedges, sliced onion, and green chutney.

Notes

Kashmiri red chili powder provides color with mild heat. Do not substitute with cayenne.
Mustard oil heated to smoking point, then cooled, is the traditional technique. It mellows the raw pungency while keeping the distinctive tandoori flavor.
Besan thickens the marinade and promotes browning. Can be omitted for simplicity.
Thighs are preferred over breast – they stay juicier at high heat.
Marinated raw chicken keeps refrigerated for up to 24 hours. Cook straight from the fridge for the best texture.