This dish belongs to Pakistani BBQ. I have made it at home without using a BBQ grill because most of us dont have BBQ grill at home but believe me, this tastes exactly the same and it is hassle free. Do try this and do not forget to comment …..
- 3 – 4 boneless skinless thigh fillets (cut into big cubes, 6-7 pcs. Per fillet)
- Salt to taste
- ½ tspn ajinomoto (optional)
- 1 tspn Ayesha’s Kitchen Garam Masala
- ½ tspn turmeric powder
- ½ – 1 tspn red chilli powder
- 1 tbspn vinegar
- 1 tbspn lemon juice
- 1 cup yogurt (sour)
- A pinch of black pepper
- A pinch of methi leaves
- 1 tspn ginger garlic paste
- 4 tbspns olive oil
-Combine everything (except oil) in a mixing bowl and marinade for around 6 hours.
-Heat oil in a pan (nonstick, with a lid) and add the marinated chicken. Stir and cook it covered on low heat for around 30 minutes.
-Take off the lid and cook on medium – high heat for 10 minutes with constant stirring. Remove from heat.
-Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken tikka. Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.
-After 10 minutes, remove the coal and serve the chicken with mint tikka and fresh salad.