Ingredients (12)
- 500g boneless chicken thighs, with skin
For the marinade:
- 30g fresh root ginger
- 10g garlic (2–3 cloves)
- 10g green chillies (2–3)
- 30ml rice vinegar
- 1 tsp deggi mirch chilli powder
- 1 tsp ground turmeric
- 1½ tsp fine sea salt
- 2 tsp granulated sugar
- 1 tbsp vegetable oil
To grill and serve:
- 25g unsalted butter, melted
- Lime wedges
- Calories251
- Fat19.68g
- Saturated fat6.09g
- Trans fat0.23g
- Carbs3.78g
- Fiber0.46g
- Sugar1.66g
- Protein14.12g
- Cholesterol90.63mg
- Sodium247.72mg
- Nutritional Analysis per serving (6 servings) Powered by
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This easy recipe for chicken tikka kebabs from London restaurant Dishoom is delicious for sharing but simple enough to make for yourself. Don’t expect the saucy chicken tikka masala you may know. “Chicken tikka” merely means chicken pieces, and this recipe threads chunks of chicken thigh on skewers after a marinade in vinegar and spices. If you don’t have a grill, you can broil these instead.
Find more great recipes that taste of Bombay in the Dishoom cookbook.
Shopping List: Deggi mirch chili powder is a low-heat blend of red chili powders; you can find it online.
Tips for Chicken
Instructions
- 1Cut each chicken thigh into 3 pieces and pat dry with kitchen paper. Place in a large bowl.
- 2For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
- 3Spoon the marinade over the chicken pieces and turn them to coat. Cover and leave to marinate in the fridge for 6–24 hours.
- 4Take the marinated chicken out of the fridge 20 minutes before cooking. (If you are using wooden skewers, soak them now.)
- 5Heat the grill to high. Thread the marinated chicken onto skewers, leaving enough space between the pieces for the heat to penetrate. Grill for 12–15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Check that the chicken pieces are cooked through.
- 6Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing.
Excerpted with permission from Dishoom: The first ever cookbook from the much-loved Indian restaurant, published by Bloomsbury Publishing © 2019. Photographs courtesy of Haarala Hamilton.
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