Chicken Tikka (Tandoori Tikka Kebab)

Juicy, smoky North Indian chicken kebabs marinated in spiced yogurt and grilled to perfection. Serve with mint chutney or raita.

Pat dry chicken pieces with paper towels to remove excess moisture. Cut into 1½-inch pieces and place in a large mixing bowl.
First Marinade: Add all dry spices - Kashmiri chili powder, turmeric, cumin, coriander, garam masala, chaat masala, black pepper, salt, kasuri methi along with lemon juice. Toss well to coat each piece. Rest for 10-15 mins.
Second Marinade: Add ginger garlic paste, oil, and Greek yogurt. Mix until the marinade is thick and clings to the chicken. It must not be runny.
Note: Add 1-2 tablespoon of roasted besan if yogurt is not thick enough to coat the chicken pieces.
Refrigerate (Ideally Overnight): Cover and refrigerate for a minimum of 8 hours (up to 48 hrs).
Note: In a hurry, 30 mins works but overnight yields the best texture and flavor.

Preheat the pan dry over medium-high heat for 4-5 minutes until smoking hot. Brush the ridges lightly with a high smoke-point oil using tongs and a folded paper towel.
Thread marinated chicken onto skewers, shaking off excess marinade. Rest the skewer ends on the pan rims so chicken sits directly on the ridges in a single layer. Do not crowd, cook in batches if needed.
Note: Use metal skewers on a stovetop, bamboo can scorch over direct flame even after soaking. Turn on your exhaust fan; cast iron at high heat produces significant smoke.
Cook undisturbed for 4-5 minutes. Pieces release naturally once a crust forms, if they stick, they're not ready. Rotate skewers a quarter turn every 2-3 minutes to char all sides evenly.
Check doneness with an instant-read thermometer, 165°F / 74°C at the thickest piece. Remove from pan and brush immediately with butter. Rest 2 minutes before serving.

Preheat oven to 460°F / 240°C for at least 15 minutes. Line a deep baking tray with aluminium foil. Soak bamboo skewers in water for 30 minutes if not using metal.
Note: A fully preheated oven is critical, a cold or partially heated oven produces steam instead of char, resulting in softer, less flavorful tikka.
Thread chicken and vegetables alternately onto skewers, chicken, bell pepper, onion. Shake off excess marinade and lay skewers on the foil-lined tray with space between each.
Bake for 9-10 minutes, then turn skewers with tongs and bake for another 9-10 minutes. Cut the thickest piece to confirm no pink center before proceeding.
Switch to broil and char the tikka for 2 minutes, watching closely. This mimics the tandoor's high-heat finish and gives the marinade its signature dark edges.
Brush with butter the moment skewers leave the oven. Sprinkle extra chaat masala and serve hot with mint chutney or raita.

Preheat the air fryer to 400°F / 200°C for 3-4 minutes. Lightly grease the basket with oil spray to prevent sticking.
Arrange chicken in a single layer in the basket, do not overlap. Depending on basket size, cook in batches. Skewers can be used if they fit; otherwise place pieces directly in the basket.
Note: Air fryer sizes vary, a 5-6 qt basket fits roughly 12-14 pieces in one batch. Overcrowding traps steam and prevents crisping; always prioritize a single layer.
Air fry for 6 minutes, then flip each piece with tongs and cook for another 6 minutes. The edges should be lightly charred and the surface dry to the touch.
Brush with butter, then air fry for a final 2 minutes to caramelize the butter into the crust. Check internal temperature, 165°F / 74°C at the thickest point.
Rest for 2 minutes, sprinkle with chaat masala, and serve immediately with mint chutney or raita.