Double-Marinated Chicken Tikka with Tandoor-Style Char

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thigh gets two separate yogurt marinades — a thin, tangy first soak that tenderizes right through the meat, then a thick, spice-loaded strained-yogurt coat that clings and blisters. Ten minutes under a screaming broiler (or on a ripping hot grill) delivers the blackened edges and juicy center of a clay-oven tikka, no tandoor required. Finish with melted butter, chaat masala and lime.

Ingredients

• 1.75 lb boneless skinless chicken thighs, cut into 1½-inch pieces
• 1/2 cup plain whole-milk yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 1 tbsp grated garlic
• 1.5 tsp kosher salt
• 1/2 tsp ground turmeric

• 1 cup plain whole-milk Greek yogurt
• 2 tbsp chickpea flour (besan)
• 2 tbsp mustard oil or neutral oil
• 1.5 tbsp Kashmiri chili powder
• 2 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp freshly ground black pepper
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed
• 1 tsp kosher salt

• 3 tbsp unsalted butter, melted
• 1 tsp chaat masala
• 1 red onion, sliced into thin rings
• 2 limes, cut into wedges
• 1/4 cup cilantro leaves
• mint chutney, for serving

Instructions

1. Pat the chicken thigh pieces very dry with paper towels — surface moisture is the enemy of char. In a large bowl, whisk the ½ cup plain yogurt, lemon juice, ginger, garlic, 1½ tsp salt and turmeric. Add the chicken, toss to coat every piece, cover and refrigerate 1 to 3 hours (this thin marinade penetrates and seasons the meat).
2. Make the second marinade: in a separate bowl, toast the chickpea flour in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until it smells nutty and turns one shade darker. Let it cool, then whisk it with the Greek yogurt, mustard oil, Kashmiri chili powder, garam masala, cumin, coriander, black pepper, crushed kasuri methi and 1 tsp salt. It should be as thick as sour cream.
3. Lift the chicken out of the first marinade and let the excess drip off — do not rinse, but discard the loose liquid in the bowl. Fold the chicken into the second marinade until each piece wears a thick, brick-red jacket. Cover and refrigerate at least 4 hours, ideally 12 to 24. Thread onto metal or soaked bamboo skewers, 4 to 5 pieces per skewer, leaving a small gap between pieces so heat can circulate.
4. Let the skewers sit at room temperature 20 minutes before cooking. Meanwhile, position an oven rack 5 to 6 inches from the broiler element and heat the broiler on high for a full 10 minutes. Line a rimmed baking sheet with foil and set a wire rack inside it; lay the skewers on the rack so the chicken sits above the pan and drips freely.
5. Broil 6 to 7 minutes without moving, until the tops are blistered with black spots and the marinade has set into a dry crust. Flip the skewers, brush with 1 tbsp of the melted butter, and broil 5 to 7 minutes more, until the second side is charred and the thickest piece registers 175°F on an instant-read thermometer. If your broiler runs hot and the exterior blackens before the chicken is done, move the pan one rack lower.
6. Transfer the skewers to a platter, brush with the remaining melted butter and rest 5 minutes. Dust with chaat masala, scatter the onion rings and cilantro over the top, and serve hot with lime wedges and mint chutney.
7. Grill option: build a hot two-zone charcoal fire or heat a gas grill to 500°F. Grill the skewers over direct heat 4 to 5 minutes per side with the lid open, moving them to the cooler zone for the last few minutes if they color too fast, until 175°F internal. Butter and finish as above.

Chef's tips

Nutrition (per serving, estimated)

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