The small bite-size pieces of chicken are known as tikka. It is said that Emperor Babur, the founder of the Mughal dynasty in the 15th century, was fussy when eating chicken, in order for there to be no bones, he required for it to be cut into small pieces. A tandoor is a clay pot used for thousands of years to cook meat. Although a clay pot was not available for this recipe, by marinating the chicken in the spiced yogurt mixture, then grilling it to perfection, you can still achieve a smokey flavor. Chef Ravi
- 3 skinless, boneless chicken breasts or 6 thighs, cut in 2-inch pieces
- 1 1/2 tsps Secolari Roasted Garlic Sea Salt
- 2 tbsps fresh lemon juice
- 3 tsps grated ginger
- 2 large cloves of garlic crushed
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garam masala
- 3 tbsps Secolari Tandoori Olive Oil divided
- 1/2 - 1 tsp cayenne pepper
- 6 tbsps whole Greek yogurt
- wooden skewers soaked in water about 2 hours
- In a bowl, combine chicken pieces with lemon juice and salt. Rub in, cover, and refrigerate for 20 minutes. This step helps the meat to tenderize, resulting in juicier chicken pieces.
- In another bowl, combine 1 tablespoon oil, ginger, garlic, cumin, paprika, garam masala, cayenne, and yogurt. Add in chicken pieces and mix well. Refrigerate about 4 hours but ideally overnight.
- To cook, preheat the grill to highest setting. Thread the meat onto wooden skewers and brush with oil. Put the skewers on a shallow baking tray and grill for approx. 6 minutes each side until browned and cooked through.
- Serve with rice and naan bread and fresh cilantro.