Pakistani Chicken Tikka

Cooking Instructions

Preparation and Marinade [00:06]

1. Take the bone-in, skin-on chicken thighs and make slices into the skin to help the marinade penetrate.
2. In a bowl, combine the yogurt, ginger and garlic paste, kasuri methi (fenugreek leaves), a splash of mustard oil, a handful of chopped cilantro, a squeeze of lemon, and the chicken tikka spices. Mix well.
3. Add the chicken to the marinade. Season with salt, then mix thoroughly to coat all parts of the chicken.

Cooking the Chicken [00:41]

4. Place the chicken on a wire rack on a baking sheet and cook in the oven at 375°F for about 45 minutes.

Preparing the Yogurt Chutney [00:44]

5. In a food processor, combine the yogurt, a bundle of cilantro, a couple of garlic cloves, some crushed jalapeno pepper, and a squeeze of lemon juice. Blend until smooth.

Serving [00:54]

6. Once the chicken is done, you can brush each piece with a garlic cilantro butter. Serve with the prepared yogurt chutney for dipping.