Kashmiri Chicken Tujj
Smoky, charred pieces of succulent chicken marinated in a bold mix of Kashmiri red chili, yogurt, and aromatic spices, then grilled over open flames. A beloved street-food staple from the valleys of Kashmir, this dish is all about the robust, rustic flavors of the grill.
For 4 servings
- prep
Prepare the yogurt and chicken.
1.Hang the yogurt in a muslin cloth for 1 hour to drain excess whey, resulting in a thick, creamy hung curd.2.Pat the chicken pieces completely dry with paper towels.TIPRemoving moisture from the chicken is crucial for the marinade to stick and the char to form. - mix · ~15 min
Make the first marinade.
1.In a large bowl, combine chicken pieces with 1 tbsp mustard oil, 1 tbsp lemon juice, ginger-garlic paste, cumin powder, black pepper, and salt.2.Mix well and let it rest for 15 minutes. - mix
Make the second marinade.
1.In the same bowl, add the hung yogurt, kashmiri red chili powder, garam masala, and the remaining 2 tbsp mustard oil.2.Mix thoroughly until every piece is coated in a deep red paste.3.Cover and refrigerate for at least 4 hours, or overnight for best results.TIPMustard oil is key to the authentic pungent kick of this dish. Do not substitute it. - prep
Thread the chicken onto skewers.
Remove the marinated chicken from the fridge 20 minutes before cooking. Thread 4-5 pieces onto each metal skewer, leaving a small gap between pieces for even cooking.
- grill · ~16 min
Grill the chicken skewers.
1.Preheat a charcoal grill or tandoor to medium-high heat (around 400-450°F).2.Place the skewers on the grill and cook for 8 minutes, turning occasionally.3.Baste with a little oil and continue grilling for another 6-8 minutes until the chicken is cooked through and has charred, smoky edges.4.Let the chicken rest for 2 minutes after grilling.TIPDon't skip the final char. A slight burning on the edges brings the authentic tujj flavor. - serve
Remove from skewers and serve hot.
Slide the chicken pieces off the skewers onto a serving plate. Drizzle with the remaining lemon juice and garnish with onion rings and lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Hanging the yogurt for an hour ensures a thick coating that won't drip on the grill.
- 2Pat chicken thighs dry before marinating to help the spice paste adhere properly.
- 3Let the marinated chicken rest overnight for deeper flavor penetration.
- 4Bring chicken to room temperature before grilling for more even cooking.
- 5Leave small gaps between pieces on the skewer so heat circulates evenly.
- 6Use a charcoal grill if possible; the smoke adds irreplaceable flavor.
- 7Let the grilled chicken rest 2 minutes off the skewers to retain juices.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 1 tbsp total and skip basting oil; the yogurt marinade still provides moisture. Ideal for those watching fat intake without losing the spice profile.
high proteinHigh-protein
Swap half the chicken thighs for boneless chicken breast (adjust grilling time to 10-12 minutes total) for a leaner protein boost while keeping the signature spices.
jainJain
Replace ginger-garlic paste with asafoetida (hing) and grated ginger—acceptable for Jains who avoid root vegetables. Use plant-based yogurt to keep it fully Jain-friendly.
veganVegan
Substitute chicken with firm tofu or paneer and use coconut or cashew yogurt instead of dairy yogurt. The marinade's bold spices still deliver authentic flavor.
Why this is on our healthy list.
Rich in Protein
Chicken thigh provides high-quality animal protein essential for muscle repair and satiety.
Probiotic from Yogurt
The hung yogurt in the marinade contains live cultures that support digestive health.
Spice Power
Kashmiri red chili, cumin, and black pepper offer antioxidant and anti-inflammatory compounds.
Mustard Oil Benefits
Mustard oil is a source of monounsaturated fats and contains allyl isothiocyanate with antimicrobial properties.
Frequently asked questions
Hanging removes excess whey, creating a thick paste that clings to the chicken without dripping on the coals, which would cause flare-ups.
