This is my classic Chicken Tikka recipe. Easy to make, and just packs so much flavour.

Here’s the #recipe:

1) Tie 1/2 cup of plain unsweetened yogurt in a tea towel / cheese cloth. Leave this situation hanging over a pot for an hour and allow the whey to drain out of the yogurt. If you don’t have the time, simply use thick yogurt and you’ll be fine

2) Cut 500 gms of chicken thigh into cubes and marinate in 1 tbsp Ginger Garlic paste + salt + juice of 1 lime.

4) Let’s make some chilli oil. Heat 2 tbsp mustard oil in a pan till it smokes. Turn off the heat and let it cool for 5 minute. Throw in 1 tsp turmeric + 3 tsp kashmiri red chilli + 1 tsp Garam Masala. Mix well and let the warmth of the oil cook the spices.

5) In a bowl, gently whisk the yoghurt till creamy. Add the chilli oil to the bowl and mix well.

6) I will now tell you my secret ingredient, but you must not tell anyone. While nobody is looking, add 1 tbsp of grated cheddar cheese or cream cheese to the marinade.

7) Now dunk all the chicken into the bowl and mix well. Abandon for the next 30 min.

8) Carefully thread the chicken onto steel skewers.

9) Grill over hot coals, turning the skewers periodically. 15 min on medium high should do the job.

10) Brush with salted butter and serve with green chutney.

NOTES:

1) If you’re using bamboo skewers, make they’ve been soaked in water for at least an hour in advance.

2) The whey that collects after the yogurt is hung can be used while kneading dough, or simply watering your plants.

3) If your marinade is too runny, add 1 tbsp of roasted gram flour to the mix

4) If this is a Chicken Tikka / Tandoori Chicken emergency and you do not have time to start grinding spices, use this store bought blend. I forgive you.