Chicken pieces marinated for a long time in yogurt and Indian spices are skewered and baked in the oven. Considered the home version of tandoori kebab, this recipe results in a slightly charred exterior and juicy interior, and is recommended to be served with mint-yogurt sauce.
Thoroughly combine the diced chicken thigh meat with yogurt, garlic, ginger, spices, lemon juice, and salt, and if possible let it marinate in the fridge overnight.
Thread the marinated chicken pieces onto metal or soaked wooden skewers.
Place the skewers on a baking tray and cook in a preheated oven at 200 degrees, turning occasionally.
Important: if you don't marinate the chicken for at least two hours, the spices won't fully penetrate the meat; if possible, let it sit in the fridge overnight. Allergen: contains milk and dairy products (yogurt). Note: if you don't turn the skewers occasionally while baking, one side may brown too much.
If you add a pinch of ground red pepper to the marinade, you can capture the tikka's characteristic red color at home too. Garnishing with fresh mint leaves before serving enriches the look.
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