Ingredients
1 whole skinless chicken, cut in 4 pieces, 2 legs and 2 breasts with wings½ tablespoon salt
3 tablespoon vinegar
TIKKA MARINADE:
1½ tablespoon Kashmiri chili powder or paprika for colour½ tablespoon cumin powder, roasted and grounded
2 teaspoon coriander powder,roasted/powdered
1 teaspoon or ½ tablespoon red chilli flakes, skip for less spicy
½ teaspoon turmeric powder
½ teaspoon black pepper powder
¾ tablespoon ginger paste
¾ tablespoon garlic paste
¾ tablespoon green chilli paste, use less or skip for less spicy
1 teaspoon salt
1 tablespoon oil
4 tablespoon lemon juice
2 tablespoon plain yogurt
1 tablespoon raw green papaya paste, simply process a piece of skinned raw green papaya into a smooth paste.
½ teaspoon sugar
¼ teaspoon zarda color or red colour
Oil, to grease pan and cook
Method:
1- Soak chicken in vinegar and salt solution for 20 minutes, then wash and pat dry. Insert deep cuts across the grain.2- Mix all the ingredients of marination in a bowl and apply all over the chicken. Marinate overnight in the fridge or keep for 4-6 hours outside in a cool place.
3- After overnight marination of chicken. Heat coals until red hot.
4- Remove chicken from the marinade, shaking off excess.
5- Insert flat metal skewers on the chicken leg and breast and place skewer above the coal on the barbecue pit. Or directly place TIkka on the barbecue grill. Brush the tikka with little oil as it cooks on both sides. Cook both sides for 5 minutes each until tikka is cooked and gets a few charred marks.
