Chicken Tikka with Chickpea Flour
Elevate your dinner table with the bold and aromatic flavors of Chicken Tikka with Chickpea Flour! This irresistible dish combines tender, marinated boneless chicken thighs with a unique coating of toasted chickpea flour, which adds a nutty depth and helps lock in the vibrant spices like garam masala, cumin, and coriander. The marinade, infused with yogurt, lemon juice, garlic, and ginger, ensures every bite is juicy and bursting with flavor. Whether grilled or baked, these perfectly charred chicken pieces are a feast for the senses. Enhance the experience with a smoky finish using traditional charcoal or serve it alongside fragrant rice, warm naan, and zesty mint chutney for a truly unforgettable meal. Perfect for spice lovers, this gluten-free twist on classic chicken tikka is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 4 tablespoons Chickpea flour (besan)
- 4 tablespoons Plain yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 8 pieces Wooden skewers (optional)
Instructions
Clean and cut the boneless chicken thighs into bite-sized pieces, approximately 1-inch square.
In a large mixing bowl, add the yogurt, lemon juice, garlic paste, ginger paste, turmeric, red chili powder, ground coriander, ground cumin, garam masala, and salt. Mix until well combined.
Slowly toast the chickpea flour in a dry skillet over low heat for 2-3 minutes, stirring continuously, until it becomes aromatic and slightly golden. Let it cool for a minute.
Add the toasted chickpea flour to the marinade mixture and combine thoroughly to create a smooth coating for the chicken.
Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or up to overnight for best results.
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning during cooking.
Preheat the grill or oven to 200°C (400°F). If grilling, lightly grease the grill grates. If baking, line a baking tray with foil and brush it with oil to prevent sticking.
Thread the marinated chicken pieces onto skewers (optional) and arrange them on the prepared grill or baking tray. Brush them lightly with vegetable oil.
Grill or bake the chicken for 20-25 minutes, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 75°C (165°F).
For added smokiness, use a piece of hot charcoal: place it in a small heatproof bowl, position it in the middle of the cooked chicken, and drizzle a few drops of oil on the charcoal. Cover to trap the smoke for 2-3 minutes.
Serve hot with naan, rice, or a fresh salad on the side, along with mint chutney or yogurt-based dips.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.7 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 266 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
