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Chicken Tikka Sticks Recipe

Name: PANEER Indian grills Chicken Tikka Sticks Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1–1.5-inch cubes; 3 tbs plain full-fat yogurt; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground turmeric; 0.75 tsp garam masala; 1 tsp Kashmiri red chili powder (or mild paprika for color); 1 tbs lemon juice; 1 tbs vegetable oil (or mustard/olive oil); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs fresh cilantro, chopped (optional, for marinade); 8 each wooden or metal skewers (if wooden, soaked 30 minutes); 1 tbs melted butter or ghee for basting; 4 each lemon wedges (for serving and occasional squeeze while grilling); 0.5 cups plain yogurt (for raita); 0.25 cups cucumber, grated and excess water squeezed out; 1 tbs mint leaves, finely chopped; 0.25 tsp salt (for raita); 0.125 tsp black pepper (for raita); 0.25 tsp optional: chaat masala for sprinkling

Inspired by PANEER Indian grill

Time1h 10m

Serves4

Appetizer made with grilled chunks of chicken, marinated with yogurt and bursting flavors of spices and herbs.

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken thighs or breasts, cut into 1–1.5-inch cubes

3 tbs plain full-fat yogurt

1 tsp ginger paste

1 tsp garlic paste

1 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp Ground turmeric

3/4 tsp Garam masala

1 tsp Kashmiri red chili powder (or mild paprika for color)

1 tbs ReaLemon lemon juice

1 tbs vegetable oil (or mustard/olive oil)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

2 tbs fresh cilantro, chopped (optional, for marinade)

Skewers & Basting

8 each wooden or metal skewers (if wooden, soaked 30 minutes)

1 tbs melted butter or ghee for basting

4 each lemon wedges (for serving and occasional squeeze while grilling)

Accompaniment (Raita & Garnish)

1/2 cups plain yogurt (for raita)

1/4 cups cucumber, grated and excess water squeezed out

1 tbs mint leaves, finely chopped

1/4 tsp salt (for raita)

1/8 tsp black pepper (for raita)

1/4 tsp optional: chaat masala for sprinkling

Method

Marinade & Chicken

Prepare chicken

Trim excess fat from the chicken and cut into 1–1.5-inch uniform cubes so they cook evenly. Pat dry with paper towels.

Make the marinade

In a bowl, combine 3 tbs plain yogurt, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric, 3/4 tsp garam masala, 1 tsp Kashmiri red chili powder (or paprika), 1 tbs lemon juice, 1 tbs vegetable oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbs chopped cilantro if using. Whisk until smooth and well blended.

Marinate

Add the chicken cubes to the marinade, toss to coat thoroughly, pressing marinade onto each piece. Cover and refrigerate for at least 1 hour; preferably 4–6 hours. For best flavor, marinate up to 12 hours but not more than 24 hours (yogurt can start breaking down meat texture if left too long).

Skewers & Cooking

Prep skewers and preheat

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill or broiler to medium-high (about 425–450°F / 220–230°C). If using a cast-iron pan or grill pan on the stove, heat it over medium-high heat and lightly oil the grates or pan.

Thread chicken

Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even heat circulation. Discard any excess marinade left in the bowl (or reserve a small amount boiled for basting if desired).

Grill or broil

Place skewers on the hot grill or under the broiler. Cook for about 4–5 minutes per side, turning once or twice so all sides get char marks and internal temperature reaches 165°F (74°C). Total cooking time should be 9–12 minutes depending on piece size and heat. If pieces begin to char too quickly, move to a cooler part of the grill or lower the broiler rack.

Baste and finish

During the last 1–2 minutes of cooking, brush the chicken lightly with melted butter or ghee for shine and flavor and squeeze a little lemon over the top. Remove from heat and let rest on a platter for 3–4 minutes so juices redistribute.

Accompaniment (Raita & Serving)

Make quick mint-cucumber raita

Combine 1/2 cup plain yogurt, 1/4 cup grated cucumber (squeezed dry), 1 tbs chopped mint, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Stir until smooth. Chill until ready to serve.

Plate and garnish

Place 2 skewers per serving on a platter. Spoon raita alongside, garnish with a sprinkle of chaat masala if desired and extra chopped cilantro. Serve immediately with lemon wedges for squeezing.