Charred Chicken Tikka Skewers
Impossibly juicy chunks of chicken marinated in a vibrant yogurt-spice blend, then skewered and charred until the edges blister and caramelize. These smoky, tender morsels are everything you crave from a tandoor, achievable right under your kitchen broiler.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
- 3/4 cup plain Greek yogurt
- 2 tablespoons mustard oil (or vegetable oil)
- 1 tablespoon lemon juice
+ 12 more ingredients
Instructions
Combine Greek yogurt, mustard oil, lemon juice, ginger-garlic paste, chili powder, garam masala, cumin, turmeric, coriander, amchur, and salt in a large bowl. Mix into a smooth marinade.
Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 6-8 hours.
If using wooden skewers, soak them in water for 30 minutes. Preheat the broiler to high with a rack 6 inches from the element.
Thread the marinated chicken onto skewers, alternating with bell pepper chunks and onion wedges. Leave small gaps between pieces for even cooking.
Place the skewers on a foil-lined baking sheet. Broil for 8 minutes on the first side.
Flip the skewers and brush generously with melted butter. Broil for another 8-10 minutes until the edges are charred and the chicken reaches 165F (74C) internally.
Remove from the oven and immediately sprinkle with chaat masala. Let rest for 3 minutes.
Serve hot with mint-cilantro chutney, sliced onions, and lemon wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI