Chicken Breast Tikka That Stays Soft, Not Dry
A thick curd marinade and a hot, short cook keep breast tikka tender. Oven, air fryer or tawa all work.
Raw materials
Cut the breast into even 3 cm cubes so all pieces finish together.
Ingredients
Method
Thick curd, short cook, quick rest. That is the whole trick.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the breast into 3 cm cubes.
- 02Marinate
Mix the marinade, coat the chicken and refrigerate for 2 hours. Do not go beyond 8 hours, or the texture turns mushy.
- 03Heat the oven
Heat the oven to 220 °C. Thread the cubes on skewers, or lay them on a lined tray with gaps.
- 04Roast
Roast for 12 to 15 minutes, turning once. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Char
Switch to the grill for 2 minutes for a light char. Brush with a little butter.
- 06Rest and serve
Rest for 3 minutes, then serve with onion rings, chutney and lemon.
Questions
Can I use an air fryer?+
Yes. Cook at 200 °C for 10 to 12 minutes, turning once, until cooked through.
Can I use a tawa?+
Yes. Cook on a hot, oiled tawa for 4 to 5 minutes per side.