Chicken Ticca Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1.25–1.5-inch pieces (bite-size). Pat dry with paper towels.

Make marinade

In a large bowl, combine the plain yogurt, tandoori paste, ginger paste, garlic paste, lemon juice, vegetable oil, ground cumin, ground coriander, kosher salt, and ground black pepper. If using, add red food coloring and stir until smooth.

Marinate chicken

Add the chicken pieces to the marinade and stir until every piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably 4–6 hours. For best flavor, marinate overnight (up to 24 hours).

Preheat grill or oven

If grilling, preheat to medium-high (about 400–450°F / 200–230°C). If using an oven, preheat to 450°F (230°C) and line a rimmed baking sheet with foil and place a wire rack on top.

Thread or arrange chicken

If using skewers, thread 4–6 pieces of marinated chicken per skewer, leaving small gaps between pieces. If using a baking rack, arrange pieces in a single layer on the rack. If using metal skewers, lightly oil them to prevent sticking.

Cook chicken

Grill: Place skewers on the preheated grill and cook 4–5 minutes per side, turning once, until slightly charred at edges and internal temperature reaches 165°F (74°C). Oven: Place the rack on the baking sheet on the middle oven rack and roast 12–15 minutes, then broil on high for 2–3 minutes to develop char, watching carefully to avoid burning. Internal temperature should reach 165°F (74°C).

Baste

During the last 1–2 minutes of cooking, brush the chicken with melted butter or ghee to add gloss and richness. If broiling, baste once immediately after broil to finish.

Remove the cooked chicken from the heat and let rest 3–5 minutes so juices redistribute.

Transfer to a serving platter. Sprinkle chopped cilantro over the chicken, scatter sliced red onion if using, and serve with lemon wedges for squeezing.

Serve warm as an appetizer or with naan, basmati rice, and chutney for a main course.