🍢Gratuit

Chicken Tikka (Brochettes de Poulet)

Name: Chicken Tikka (Brochettes de Poulet)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: IN
Ingredients: 700g boneless chicken thighs, in 4cm pieces; 1 lemon, juiced; 2 tsp Kashmiri chili powder; 1 tsp salt; 150g thick Greek yogurt; 1 tbsp ginger-garlic paste; 1 tsp garam masala; 1 tsp ground cumin; ½ tsp ground turmeric; 1 tsp kasuri methi (dried fenugreek), crushed; 2 tbsp mustard oil or vegetable oil; 1 red onion, in thick rings, to serve

⏱

20m

Prépa

🔥

15m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Poulet désossé mariné deux fois — citron et piment, puis yaourt épicé — et grillé à feu vif jusqu'à être grillé sur les bords et juteux à l'intérieur.

#indian#tandoori#chicken#grilled#kebab#yogurt#bbq#punjabi

Portions

Ingrédients

Nutrition

calories290

protein36g

carbs6g

fat14g

fiber1g

Par portion

Étapes

First marinade

Toss the chicken with the lemon juice, 1 tsp chili powder and the salt. Leave for 15 minutes — the acid starts tenderising the meat.

⏱15:00

Second marinade

Mix the yogurt with the ginger-garlic paste, remaining chili powder, garam masala, cumin, turmeric, kasuri methi and oil. Coat the chicken thoroughly, cover and refrigerate for at least 2 hours, ideally overnight.

⏱2:00:00

Skewer

Thread the chicken onto skewers, leaving small gaps between pieces so the heat can reach all sides. Soak wooden skewers in water first.

Grill hot

Grill over a very hot barbecue, or under an oven grill at its highest setting, for 12–15 minutes, turning every few minutes and basting with a little oil, until charred at the edges and cooked through.

⏱14:00

Serve

Serve hot with onion rings, lemon wedges and mint chutney, sprinkled with chaat masala.

First marinade

Toss the chicken with the lemon juice, 1 tsp chili powder and the salt. Leave for 15 minutes — the acid starts tenderising the meat.

⏱15:00

Second marinade

⏱2:00:00

Skewer

Thread the chicken onto skewers, leaving small gaps between pieces so the heat can reach all sides. Soak wooden skewers in water first.

Grill hot

⏱14:00

Serve

Serve hot with onion rings, lemon wedges and mint chutney, sprinkled with chaat masala.

History & Culture

The Story Behind the Dish

📍 Punjab📅 20th century (tandoor tradition is much older)🍢 IN

'Tikka' means pieces or bits, and chicken tikka is simply boneless chicken cooked like tandoori chicken. The clay tandoor oven has been used in Punjab for centuries, but tandoori dishes became famous nationwide in the mid-20th century through restaurants in Delhi.

From there, chicken tikka travelled to Britain, where it inspired chicken tikka masala.