Mrs Balbir Singh's | Chicken Tikka Skewers
Mrs Balbir Singh's | Chicken Tikka Skewers
Category
Grills
The highly popular Chicken or Murgh Tikka can be considered a boneless version of Tandoori Chicken. The word "tikka" means bits, pieces or chunks. The dish originated during the Mughal Empire in South Asia, and has been popular across the region ever since. This moreish delight can be made easily using our award-winning Tandoori Rub. It is best made using our yoghurt marination method shown below.
Traditionally cooked in a clay tandoor oven, it can effortlessly be made on an open coal fire, your bbq, or under the grill (or broiler).
*Measurements refer to level measuring spoons
Ingredients
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500-600g Chicken Thigh or Breast (cubed)
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4 tsp (15g) Mrs Balbir Singh's Tandoori Rub
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4 tbsp Natural or Greek-Style Yoghurt
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1 tbsp Garlic Paste
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1 tbsp Ginger Paste
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1 tbsp Fresh Lime Juice or Lemon Juice
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1 tsp Ghee (or preferred oil)
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1 tsp Salt, or to taste
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2 tsp Chopped Fresh Coriander (Cilantro Leaves)
Ingredients for the marinade
For sprinkling on the chicken tikka
Directions
Marinate the chicken: Mix all the above-mentioned marinade ingredients well in a large bowl. Add the chicken cubes into the marinade and gently mix well again making sure all the chicken is coated. Leave to marinate in the fridge for between half an hour and two hours. For a deeper flavour marinate the evening before and leave in the fridge overnight.
Grilling and finishing: Place the marinated chicken cubes (directly or on skewers*) on parchment paper or non-stick foil on an oven or grill tray, and grill for 10-15 minutes under the grill if cooking indoors. Alternatively, you can cook this over an indoor or outdoor bbq grill.
If cooking in an oven, preheat it to 220 degrees C and then place the tray in the centre of the oven and cook for approximately 15 minutes. In all cases ensure that you achieve a little charring on the chicken without burning them.
*if using wooden skewers soak the skewers first to avoid them burning during cooking.
Serving suggestion: Serve with fresh mint and coriander chutney, or mint and yoghurt chutney and a salad of onion rings, chopped mint leaves, and chopped deseeded green chillies (optional), a dash of white pepper, salt and lime juice.
Alternative Finishing: For an even deeper authentic flavour. Mix 1/4 tsp of Mrs Balbir Singh's garam masala into two teaspoons of melted ghee and drizzle this over the chicken a few minutes before finishing the cooking, and if using the oven method finish off under the grill to get the trademark charring.
Recipe Note
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
