Chicken tikka bites, charcoal-smoked and oven-baked, tossed in a stir-fried pepper and onion sauce
Curries With Bumbi · ♥ 3.7K likes · 195.9K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 760 g boneless skinless chicken thighs
- 1 whole onion
- 2 cloves chopped garlic
- 1 whole bell pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp sweet paprika
- ¼ tsp ground black pepper
- 1 tsp garam masala powder
- 1 tsp store-bought tikka masala seasoning
- 3 tbsp thick Greek yogurt
- 1 tbsp finely grated garlic
- 1 tbsp finely grated ginger
- 1 tsp fresh lemon or lime juice
- ¼ cup oil
- ½ tsp salt
- ½ tsp kasuri methi
Combine the chicken with the cumin, coriander, paprika, black pepper, garam masala, tikka masala seasoning, yogurt, garlic, ginger, lemon or lime juice, oil, salt and kasuri methi; mix very well.
Spicing the chicken thighs
Marinate at least an hour, overnight best, refrigerated if longer than an hour; take it out at least an hour before cooking.
- charcoal
Light a piece of charcoal over the stove flame, then switch off the gas. Ventilate well.
- oil
Set a small steel bowl or foil on the chicken, place the hot charcoal in it with tongs, drizzle a little oil on the coal and cover immediately for 15 minutes to smoke.
Remove the charcoal to the sink and let it cool completely before discarding.
Setting up the rack
Line a broiler pan (or sheet pan with racks) with foil, oil the rack and lay the chicken in a single layer, in batches if needed.
Bake in a preheated oven at 375F with convection or 400F without fan; at 15 minutes turn the pieces.
Raise to 400F convection or 425F without fan and bake 20 more minutes, until the internal temperature reads 172 to 175F (160 to 165F for breast). Keep the pan drippings.
- 1 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tsp paprika
Mix the soy sauce, ketchup, paprika, sugar and water for the sauce.
Mixing the tossing sauce
- 1 tsp sugar
- ⅓ cup water
- 1 tbsp oil
- 1 tbsp butter
- ½ tsp chili powder
Heat the oil and butter; add the chili powder before the oil gets very hot.
Fry the chopped onions on high heat until a little translucent, add the garlic and chopped capsicum and fry three to four minutes on high.
- 1 tsp tikka masala powder
Lower the heat, add the tikka masala and chaat masala, then the thick-sliced onions for a few seconds on medium.
- 1 tsp chaat masala powder
- fresh mint leaves
- pan drippings
Add torn mint, the sauce and the pan drippings, then the chicken, more sliced capsicum and cilantro; stir on medium-high two to three minutes.
Tossing the chicken in the sauce
- cilantro
- chopped green onions
- water
- 1 tsp roasted cumin seed powder
- ¼ tsp salt
Add chopped green onions, a splash of water, the roasted cumin seed powder and salt.