Chicken Tikka on the Braai (Grill) with Full Chicken Quarters with @thisbrownmom
Ingredients:
Brine:
- 1 whole chicken (approximately 1.5 kg), quartered (skin removed, deep incisions)
- Juice of 1 lemon
- Salt to taste
Marinade:
- 1 ½ cups plain yogurt
- 3 tablespoon lemon juice
- 3 tablespoon ginger-garlic paste (or green masala, the recipe for this can be found on my feed)
- 2 tablespoon ground cumin
- 2 tablespoon ground coriander
- 2 teaspoon turmeric powder
- 2 teaspoon garam masala
- 2 teaspoon paprika
- 1 teaspoon red chili powder
- 2 teaspoon Kashmiri masala, this is a blend of Kashmiri chilli powder and ground whole spices.
- 1 teaspoon onion powder
- Salt to taste
- 3 tablespoon vegetable oil
- ½ teaspoon egg yellow food color
Basting:
- 100 g butter, melted
- 2 teaspoon Kashmiri masala
- Juice of 1 lemon
Instructions
1.
- Mix lemon juice and salt in a bowl.
- Coat chicken quarters with the mixture and let it brine for 30 minutes.
2.
- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, paprika, red chili powder, Kashmiri masala, onion powder, salt, vegetable oil, and egg yellow food color. Mix well.
3.
- Add chicken quarters to the marinade, ensuring each piece is well coated.
- Cover and refrigerate for at least 4 hours or overnight.
4.
- braai or grill on medium-high heat not on an open flame
5.
- Mix melted butter, Kashmiri masala, and lemon juice in a small bowl.
6.
- Place chicken quarters on the grill, bone-side down.
- Grill for 15-20 minutes on each side, basting occasionally with the prepared basting mixture.
- Ensure chicken is cooked through with an internal temperature of 75°C (165°F) near the bone.
7.
- Remove chicken from grill and let it rest.
- Garnish with fresh coriander, lemon wedges, and sliced onions if desired. Serve with roti/naan, salad, raita and chips
What are you cooking up in 2025?! Leave a comment below and let me know 🫶🏽
#chickentikka #tandoorichicken
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