PAKISTANI CHICKEN TIKKA 

INGREDIENTS

• Chicken: Use medium-sized chicken pieces that weigh 750 grams. (Live chicken weighs 1-1.25 kg) Smaller chicken has tender meat. The bigger bird would require longer marination of at least 8 hours.
• Wet spices: The wet spices are ginger, garlic, green chili, and papaya paste on the round plate. Papaya paste is used as a meat tenderizer.
• Common Indian spices: Tikka doesn’t require tons of spices like achari chicken. The dry spices are common Indian spices like cumin, coriander, turmeric, garam masala, salt, red chili flakes, and Kashmiri chili powder.
• Kashmiri chili has a bright red color and a moderately spicy taste. You can substitute Kashmiri chili powder with paprika, and extra chili powder.
• Yogurt: Yogurt adds a little tanginess and is also a meat tenderizer.
• Lemon: Lemon helps with the tanginess.

CHICKEN TIKKA ON THE STOVETOP 

Soak chicken in vinegar and salt solution for 20 minutes. Pro Tip: This helps clean the chicken and removes the blood in the chicken leg. You can read more about washing chicken on Cookist.com.

Wash the chicken thoroughly after soaking and pat dry. Now, pierce the chicken with a fork. Then insert deep cuts across the grain. The cuts should be deep and the knife should touch the bone of the chicken.

Mix all the ingredients of marination in a bowl.

Apply all over the chicken and marinate overnight in the fridge. Or keep for 4-6 hours at room temperature in a cool place. Cover the pot with mesh or thin cloth to allow air circulation if kept out of the fridge.