Chicken Lehsuni Tikka Recipe | Chicken Lasooni Tikka Recipe – Juicy chunks of chicken marinated in fresh curd, infused with garlic and green chillies and then grilled in a gas oven tandoor.
Cut the legs into half and then into two pieces each.
Coat the chicken in the lime juice, garlic paste and salt. Mix well and leave to marinate in the fridge for as long as you wish (at least 1 hours)
Add the yoghurt, turmeric, garam masala, red chilli powder and black cumin powder to a bowl. Mix well until combined.
Add the marinated chicken from 5.
Mix again and leave in the fridge for approximately 1 hour ( but it is better overnight) before grilling
Heat the gas oven tandoor on your gas stove and fill up the bottom tank with some water.
Place the marinated chicken lehsuni tikkas on the tandoori plate.
Cover it with the lid.
Turn once after 10 minutes and baste them with some butter.
Cook for another 5 minutes. Once cooked turn off the gas and rest for 5 minutes.
Once done, sprinkle cut coriander leaves and lemon juice.
Serve with sliced onions, mint & coriander chutney and lemon wedges.
Notes
Make ahead: You can marinate the chicken up to a day ahead, but I don't recommend cooking the chicken ahead to reheat later. This will dry the chicken out.
Leftover Tikka: You can slice these and when cooled down serve them cold as part of a salad or a wrap.
Garlic Chicken Tikka Masala: You can add lehsuni or lasooni tikka to a curry. Add them to your curry masala and cook through for 10-12 minutes - until piping hot throughout and enjoy with a parantha.