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Sizzling Chicken Tikka Recipe

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kanwal from khi
Ingredients
  1. 2 lb boneless skinless chicken breasts, cut into large chunks
  2. 2 tablespoons fresh lemon juice
  3. SYD Chicken Rub
  4. 2 onions cut into strips, sauted in a pan with some butter until tender
  5. Cilantro for garnish
  6. Lemon wedges for garnish
  7. Chicken Tikka Marinade
  8. 4 tablespoons canola oil
  9. 1 cup plain yoghurt
  10. ¼ cup of fresh lemon juice
  11. Ground spice mixture (you can substitute with your fav curry powder)
  12. 2 teaspoon cumin seeds, toasted
  13. 2 teaspoon coriander seeds, toasted
  14. 4 cardamom pods, toasted
  15. 3 cloves, toasted
  16. 1 teaspoon ground turmeric
  17. 4 cloves garlic, finely chopped
  18. 1 thumb-sized ginger, grated
  19. ½ teaspoon ground nutmeg
  20. 2 tablespoon salt
  21. 2 teaspoons of red color
Method
  • Rub chicken pieces with fresh lemon juice.
  • Apply a medium coat of SYD chicken rub. Let rest for 30 minutes to allow the salt in the rub to penetrate the chicken breast
  • While chicken is resting, prepare your marinade. You can use curry powder if you don't have time to toast and grind the spice mixture.
  • Mix all the marinade ingredients and pour into a gallon plastic bag. Add the chicken pieces and marinade overnight in the fridge.
  • Preheat your grill to 275F pit with a medium-hot and a cool zone. Add your favorite wood chunks.
  • Remove the chicken from bag and brush off excess marinade. Place the chicken on the indirect side of you grill and smoke until internal is about 110F (about 15 minutes).
  • Move the chicken over the medium-hot zone and grill until it is smoky and charred. If you have flare ups, douse the flames using a spray bottle with water or move the chicken to the cool zone.
  • While grilling the breast in the medium-hot zone, use an instant read thermometer to check the temperature in the thickest part of the breast. When you see 145F, remove the breasts and place into a half foil pan. Cover the half foil pan tightly with foil and allow all the chicken pieces to rest for 15 minutes. The internal temperature will then climb to about 155-160F.
  • Serve on top of onions on a hot cast iron platter. Garnish with chopped cilantro and lemon wedges.
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