Chicken tikka
Tikka simply means piece or chunk - so this is chicken pieces, marinated then grilled. The marinade is based on sweet vinegar, not yoghurt - and there’s not a drop of food colouring in sight.
It makes a nice starter, or delicious lunch in a chapati roll.
Modelled on the old Irani cafés of Bombay – which were a meeting place for people from all backgrounds and cultures to share stories over chai – Dishoom burst onto the London restaurant scene in 2010 and its popularity hasn’t waned a jot since.
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How to make Dishoom's Chicken Tikka
Recipe information
Yield
Serves 4 as a starter
Ingredients
For the marinade
To grill and serve
Preparation
Step 1
Cut each chicken thigh into 3 pieces and pat dry with kitchen paper. Place in a large bowl.
Step 2
For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
Step 3
Spoon the marinade over the chicken pieces and turn them to coat. Cover and leave to marinate in the fridge for 6-24 hours.
Step 4
Take the marinated chicken out of the fridge 20 minutes before cooking (if you’re using wooden skewers, soak them now).
Step 5
Heat the grill to high. Thread the marinated chicken onto skewers, leaving enough space between the pieces for the heat to penetrate. Grill for 12-15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Check that the chicken pieces are cooked through.
Step 6
Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing.
