Classic BBQ dish of Pakistani Cuisine. Tender pieces of chicken thighs marinated in spices and herbs, grilled over charcoal……. yumm……… the recipe below is very hot, you can adjust the heat per your taste by adjusting the amount of chillies and chilli pastes. I love it!
- 5 large chicken thighs (boneless, cut into cubes)
- 2 tbspns vinegar
- 2 tbspns lemon juice
- 1 cup thick yogurt
- Some salt
- Some chicken salt
- 1 tbspn crushed red chillies
- 1 tbspn green chilli paste
- 1 tbspn ginger & garlic (crushed fresh)
- ½ tspn turmeric
- ½ tspn garam masala
- 1 tspn coriander powder
- ½ tspn cumin seeds
- 1 tspn dried fenugreek leaves
- ½ tspn black pepper
-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add lemon juice, vinegar and yogurt.
-Keep aside for 20 – 30 minutes (not longer than this as it contains vinegar and lemon, they will break the chicken to the point that we won’t be able to screw it on the skewers).
-Start preheating your BBQ grill now.
-Thread the chicken pieces on the metal skewers (7 – 8 pieces per skewer).
-Grill the tikkas on medium heat for about 6 minutes per side (turning occasionally) and serve hot with kachumar salad, naan and raita.