How to make Keto Chicken Tikka

First Marination

1. Cut chicken thighs in 2 inch pieces. Brine in salt water for 1-2 hrs if possible (that makes the chicken tikkas juicier)

   

2. Add lime juice, fresh ginger garlic paste and salt to taste

   

3. Mix well with the chicken and marinate for 30 min at room temperature

   

Second Marination

1. After the first marination, add turmeric powder, cumin powder, coriander powder, garam masala powder, kashmiri red chilli powder, kasuri methi powder, black pepper powder, hung yogurt, mustard oil and normal cooking oil to the chicken.

   
2. 

3. You can add a little red food color if you wish

   

4. Mix well

5. Place a metal plate/bowl on top of the chicken and place a hot piece of charcoal. Drizzle some melted ghee on the coal and place the lid on.

   

6. Let the chicken bathe in smoke for 30 min at least

   

7. After 30 min, take out the charcoal and let the chicken continue to marinate for 2 hrs at room temperature or overnight in the refrigerator.

   

Frying the Chicken

1. Heat a flat pan to high heat. Apply some oil and brush it on the surface of the pan.

   
   Don’t add too much oil on the pan.

2. Place the chicken pieces on the pan.

   
   Don’t overcrowd the pan with chicken, that would reduce the temperature of the pan and you wont get char marks on the tikkas.

3. Keep flipping the chicken pieces from time to time and in 4 to 5 min the tikkas should cook through.

   
   You can drizzle some oil on the pieces. Don’t place the lid on, if not you will end up with a chicken curry lol! The pieces would ooze out a lot of liquid.

4. Place the pieces in a bowl and place a lid on the bowl. That way the chicken tikkas with stay moist

   

5. Once all the tikkas are done cooking, sprinkle them with chaat masala and pour melted butter on them.