Chicken Tikka Bites

• Marinate chicken for at least 1 hour

Nutrition values are AI-estimated based on ingredients.

• 760g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tsp ground cumin (jeera powder)
• 1 tsp ground coriander (dhaniya powder)
• 2 tsp sweet paprika
• 1/4 tsp ground black pepper
• 1 tsp garam masala powder
• 1 heaped tsp store-bought tikka masala seasoning (or tandoori masala)
• 3 tbsp thick Greek yogurt (or strained plain yogurt)
• 1 tbsp finely grated ginger
• 1 tbsp finely grated garlic
• 1 tsp fresh lemon or lime juice
• 1/4 cup oil
• 1/2 tsp salt (for marinade)
• 1/2 tsp kasuri methi (dried fenugreek leaves), crumbled
• 1 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tsp paprika (or Kashmiri chili powder) (for sauce)
• 1 tsp sugar (optional)
• 1/3 cup water (for sauce)
• 1 tbsp oil (for stir fry)
• 1 tbsp butter
• 1/2 tsp chili powder
• 1/2 cup chopped white onions
• 1/2 tsp chopped garlic
• 1/4 cup finely chopped red bell pepper (capsicum)
• 1 tsp tikka masala powder (or tandoori masala) (for sauce)
• 1 tsp chaat masala powder
• 1/2 cup thick-sliced white onions
• A few fresh mint leaves
• Pan drippings (from baking the chicken)
• 1/4 cup thick-sliced red bell pepper
• 1/4 cup chopped cilantro (coriander leaves)
• A splash of water (small amount)
• 1 tsp roasted cumin seed powder
• 1/4 tsp salt (for sauce)
• 1/4 cup chopped green onions

1. 1In a white bowl, combine chicken thighs with ground cumin, ground coriander, sweet paprika, ground black pepper, garam masala, store-bought tikka masala seasoning, thick Greek yogurt, grated ginger, grated garlic, fresh lemon juice, oil, salt, and crumbled kasuri methi, then mix thoroughly.
2. 2Cover the bowl and marinate the chicken in the refrigerator for at least an hour, or preferably overnight.
3. 3Ignite a charcoal briquette over a gas stove burner until it glows red, then switch off the gas.
4. 4Place a small aluminum foil bowl in the center of the marinated chicken, transfer the hot charcoal to it, drizzle a small amount of oil over the charcoal, and immediately cover with a lid for 15 minutes to infuse smoky flavor.
5. 5Carefully remove the charcoal and allow it to cool completely before discarding.
6. 6Spray a broiler pan rack with avocado oil and arrange chicken pieces in a single layer.
7. 7Bake the chicken in a preheated oven at 375°F (with convection) or 400°F (without convection) for 15 minutes.
8. 8Take out the pan, turn the chicken pieces, increase the oven temperature to 400°F (with convection) or 425°F (without convection), and bake for another 20 minutes until the internal temperature reaches 172-175°F.
9. 9Reserve the pan drippings collected in the foil-lined bottom pan.
10. 10In a separate clear glass cup, combine soy sauce, tomato ketchup, paprika, sugar (optional), and water, then mix thoroughly to create the base sauce.
11. 11Heat a stainless steel wok with oil and butter, then add chili powder and quickly stir it in.
12. 12Add chopped white onions and fry on high heat until translucent, followed by chopped garlic and finely chopped red bell pepper, frying for 3-4 minutes.
13. 13Lower the heat to low, add tikka masala powder and chaat masala powder, then incorporate thick-sliced white onions and stir-fry on medium heat for a few seconds.
14. 14Tear and add a few fresh mint leaves, pour in the prepared sauce, and add the reserved pan drippings and baked chicken pieces.
15. 15Add more thick-sliced red bell pepper and chopped cilantro, then stir vigorously on medium-high heat for 2-3 minutes.
16. 16Finally, add chopped green onions, a splash of water, roasted cumin seed powder, and salt, then stir to combine.

These instructions are our analysis of the original video. Watch on YouTube →