Indian BBQ Chettinad Chicken Tikka
Roasted spice marinade + grill
- Time
- 50 min
- Serves
- 4
- Calories
- 375 kcal
- Protein
- 40 g
About this recipe
Chettinad chicken tikka turns roasted South Indian spices into barbecue food. Coriander, fennel, black pepper and dried red chillies are toasted first, then mixed into yogurt with curry leaves and coconut oil. The result is darker and more aromatic than a standard red tikka, with pepper heat and a smoky spice crust.
Do not skip the dry-roasting. The whole point of Chettinad-style flavour is the deep, roasted spice aroma, and pre-ground masala rarely has the same life. Grind the spices coarsely so they cling to the chicken and char in tiny patches on the grill. Thigh meat gives the best balance of juiciness and spice absorption.
Serve with rice, roti, lime and something cooling. This is a high-protein, no-deep-fry recipe with enough heat for spice lovers, and it gives the Indian BBQ collection a strong South Indian entry beyond green and coconut marinades.
Ingredients
Quantities for 4 servings.
Method
- 1Dry-roast coriander, fennel, peppercorns and dried red chillies until fragrant, then grind coarsely.
- 2Mix the roasted spice powder with yogurt, ginger-garlic, curry leaves, turmeric, coconut oil, salt and lime.
- 3Coat chicken cubes and marinate for 30 minutes.
- 4Thread onto skewers or spread in one layer on a grill pan.
- 5Grill 10-12 minutes, turning until the edges are smoky and the spice crust darkens.
- 6Serve with rice, roti, lime and a cooling cucumber salad.
