Bohra Chicken Tikka

Instructions

1. 1

   Prepare the Green Marinade Paste (5 minutes)

   • In a blender, combine the packed coriander leaves, mint leaves, green chillies, drained soaked cashews, and ginger-garlic paste.
   • Blend to a smooth, thick paste. Add 1-2 tablespoons of water only if necessary to help it blend, but keep the paste as thick as possible.
2. 2

   Marinate the Chicken (5 minutes + 4 hours marination)

   • In a large mixing bowl, whisk the hung curd until it is smooth and creamy. Add the fresh cream and whisk again to combine.
   • Stir in the prepared green paste, lemon juice, garam masala, coriander powder, cumin powder, black pepper powder, and salt. Mix thoroughly until everything is well incorporated.
   • Add the chicken cubes to the marinade. Use your hands or a spatula to ensure each piece is generously coated.
   • Cover the bowl and refrigerate for at least 4 hours. For the most tender and flavorful results, marinate overnight (8-12 hours).
3. 3

   Cook the Chicken Tikka (15-20 minutes)

   • Heat oil in a wide, non-stick pan or skillet over medium-high heat. The pan should be hot before you add the chicken.
   • Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook in batches if needed.
   • Cook for 6-8 minutes on one side, until you see golden-brown char marks. Flip the pieces and cook for another 6-8 minutes on the other side.
   • The chicken is done when it's cooked through and tender. You can test by cutting a piece; the juices should run clear. The internal temperature should be 165°F (74°C).
   • Remove the cooked chicken from the pan and set aside.
4. 4

   Optional: Infuse with Smoky Flavor (Dhungar Method) (10 minutes)

   • Place all the cooked chicken tikka in a large, heatproof bowl. Create a small well in the center and place a small steel cup or a piece of aluminum foil shaped like a cup.
   • Using tongs, hold the piece of charcoal over a direct flame until it is red hot and glowing.
   • Carefully place the hot charcoal into the steel cup inside the bowl.
   • Immediately pour the ghee over the hot charcoal. It will start to smoke profusely.
   • Quickly cover the bowl with a tight-fitting lid to trap the smoke. Let it sit for 5-7 minutes to allow the chicken to absorb the smoky flavor.
5. 5

   Serve (2 minutes)

   • Carefully remove the lid, allowing the smoke to dissipate. Discard the charcoal.
   • Serve the Bohra Chicken Tikka immediately, garnished with onion rings and lemon wedges. It pairs wonderfully with mint chutney and naan bread.