Chicken Tikka Boti

Ingredients

• 800 g boneless chicken thighs, skinless, cut into 3 cm cubes
• ½ cup thick plain yogurt, hung or strained for 30 minutes
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp Kashmiri red chilli powder, for colour
• 1 tsp red chilli powder, or to taste
• 1 tsp coriander powder
• 1 tsp cumin powder, roasted
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp dried fenugreek leaves (kasuri methi), crushed
• 3 tbsp fresh lemon juice
• 3 tbsp vegetable oil, plus extra for basting
• 1½ tsp salt, or to taste
• 1 tbsp butter, melted, for finishing
• 1 small piece of charcoal, optional, for smoking
• 1 tsp ghee, optional, for smoking

Instructions

1. If using wooden skewers, soak them in water for 30 minutes so they do not burn. Pat the chicken thigh pieces dry with kitchen paper and cut into even 3 cm cubes.
2. In a large bowl, mix the yogurt, ginger paste, garlic paste, both chilli powders, coriander, cumin, garam masala, turmeric, crushed kasuri methi, lemon juice, 3 tbsp oil and salt into a thick, smooth paste.
3. Add the chicken and turn well until every piece is coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavour.
4. Take the chicken out of the fridge 20 minutes before cooking. Heat the oven grill to 240°C, or light the charcoal barbecue until the coals are glowing and covered in grey ash.
5. Thread the chicken onto skewers, leaving a small gap between pieces so the heat reaches all sides. Place on a wire rack over a baking tray, or straight onto the barbecue grate.
6. Grill about 12 cm from the heat for 8 minutes, until the underside is lightly charred and the marinade has set.
7. Turn the skewers and brush with a little oil. Grill for another 8 minutes, until the edges are charred in spots and the thickest piece reads 74°C with clear juices.
8. For an optional smoky finish, put the cooked chicken in a covered pot with a small steel bowl in the centre. Heat the charcoal until red, place it in the bowl, drizzle with ghee, cover at once and leave for 2 minutes.
9. Brush the chicken with melted butter and rest for 3 minutes before serving hot.

Tips

• Use thighs rather than breast for tender, juicy results. If you use breast, cut slightly larger pieces and reduce grilling time by 2 minutes.
• Strain the yogurt well. Watery yogurt makes the marinade slide off and the chicken steam instead of char.
• Do not marinate for more than 24 hours, as the lemon juice can make the meat mushy.
• Do not overcrowd the skewers. Space lets the chicken char instead of steaming.