Chicken Tikka with Lemon Wedges

Instructions

1. 1

   First Marinade (15-20 minutes)

   • Cut the chicken thighs into uniform 1.5-inch cubes and pat them completely dry with paper towels.
   • In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 teaspoon of salt.
   • Mix thoroughly to coat all the pieces. Let it marinate for 15-20 minutes at room temperature. This step helps tenderize the chicken.
2. 2

   Second Marinade (5 minutes)

   • In a separate large bowl, whisk the hung curd until it's smooth and creamy.
   • Add the roasted besan, mustard oil, Kashmiri red chili powder, turmeric, garam masala, cumin powder, coriander powder, and the remaining 0.5 teaspoon of salt.
   • Crush the kasuri methi between your palms to release its aroma and add it to the bowl.
   • Whisk everything together to form a thick, lump-free marinade paste.
3. 3

   Combine and Marinate (Minimum 2 hours)

   • Add the chicken from the first marinade to the second yogurt-based marinade. Do not discard any juices from the first marinade.
   • Use your hands to ensure each piece of chicken is thoroughly coated.
   • Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight (8-10 hours) for the best flavor penetration.
4. 4

   Skewer and Cook (18-20 minutes)

   • Preheat your oven to 450°F (230°C) or prepare your grill for medium-high heat.
   • Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers, leaving a small gap between each piece for even cooking. Do not crowd the skewers.
   • For oven cooking: Place skewers on a wire rack set over a foil-lined baking sheet. Bake for 10 minutes.
   • For grilling: Place skewers on the hot grill and cook for 10 minutes, turning occasionally.
   • After 10 minutes, flip the skewers, baste them generously with melted butter, and continue to cook for another 8-10 minutes, or until the chicken is cooked through and has a slight char on the edges. The internal temperature should reach 165°F (74°C).
5. 5

   Rest and Serve (5 minutes)

   • Remove the skewers from the heat and let the chicken tikka rest for 5 minutes. This crucial step allows the juices to redistribute, keeping it tender.
   • Sprinkle with chaat masala, squeeze fresh lemon juice over the top, and serve hot with onion rings and mint chutney.