Chicken Tikka Recipe

Ingredients

6 Pounds Chicken Thighs (Boneless) (Do Not Substitute with Breast meat)

¾ Cup Minced or Shredded Ginger

½ Cup Minced Garlic

1 Pound Sour Cream

50g Shan Tandoori Chicken Masala (available at all Indian Spice Stores)

100g MDH Tandoori Chicken Masala (available at all Indian Spice Stores)

3 Tablespoons Garam Masala (available at all Indian Spice Stores)

4 Tablespoons Amchur (Dry Mango) Powder (available at all Indian Spice Stores)

3 Tablespoons Black “Kalonji” Seeds (Optional)

4-5 Tablespoons salt or according to taste

3 Tablespoons Red Chili Powder according to taste

4-5 Tablespoons paprika for color or you can use red/orange color instead

DIRECTIONS:

Wear Gloves. Soak wooden skewers in water. Wash and pat dry chicken thighs. Drying the chicken is an important step as it allows the marinade to bond to the chicken. Cut chicken into bite size pieces that will fit on the skewers (not too small otherwise they fill fall off the skewer). Leave some fat on the chicken as it contributes to tenderness of the meat.

Put chicken pieces in a large bowl. Mix all ingredients together in the bowl with the chicken. Skewer the pieces of chicken and marinate overnight (at least 12 hours and up to 24 hours).

Grill the skewers on either a gas or a charcoal grill until the chicken is cooked through.

Please control the heat level of the Red Chili Powder according to taste. If you want your chicken spicier, you can increase the number of teaspoons of chili.