BBQ Chicken Tikka Bhuna
BBQ Chicken Tikka Bhuna
Ingredients
For the Chicken Tikka Marinade
- 600 grams chicken thighs, boneless and skinless, cut into bite size pieces
- 1 tablespoon garlic and ginger paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon amchoor powder, (dried mango)
- 1/2 teaspoon dried fenugreek
- 1 tablespoon mint sauce
- 1 tablespoon mango chutney
- 1/4 teaspoon red food colouring, (optional)
- 60 ml natural yoghurt
- as needed salt
For the Bhuna Sauce
- 50 ml oil
- 30 grams ghee
- 1 onion, large, diced
- 1 tablespoon garlic and ginger paste
- 2 fresh tomatoes, diced
- 1 tablespoon mix curry powder
- 1 teaspoon garam masala
- 1 tablespoon tomato puree
- 200 ml boiling water
- 300 grams curry base gravy
- 1 chilli, sliced lengthways
- as needed fresh coriander, chopped, to garnish
- as needed salt
Instructions
- 1
In a bowl, combine the chicken thighs with 1 tablespoon garlic and ginger paste, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon amchoor powder, 1/2 teaspoon dried fenugreek, 1 tablespoon mint sauce, 1 tablespoon mango chutney, 1/4 teaspoon red food colouring (if using), 60 ml natural yoghurt, and a pinch of salt. Mix well to ensure the chicken is fully coated.
⏱️ 10 min
- 2
For best results, cover the marinated chicken and refrigerate overnight (approximately 8 hours). If time is short, the chicken can be cooked immediately.
⏱️ 480 min
- 3
Thread the marinated chicken pieces onto skewers.
⏱️ 5 min
- 4
Set up your BBQ for direct cooking over charcoal.
⏱️ 5 min
- 5
Cook the chicken tikka skewers directly over the charcoal, turning them a few times, until they develop a nice caramelisation. The chicken does not need to be fully cooked through at this stage, as it will finish cooking in the sauce.
⏱️ 8 min
- 6
Place a wok or large pan over the charcoal (using a pot ring or directly on the grill grates). Add 50 ml oil and 30 grams ghee to the pan.
⏱️ 1 min
- 7
Add the diced onion, 1 tablespoon garlic and ginger paste, and a pinch of salt to the pan. Sauté for about 5 minutes until the onion softens.
⏱️ 5 min
- 8
Stir in the diced fresh tomatoes, 1 tablespoon mix curry powder, and 1 teaspoon garam masala. Cook for an additional 2 minutes, stirring occasionally.
⏱️ 2 min
- 9
In a small bowl, mix the 1 tablespoon tomato puree with 200 ml boiling water. Pour this mixture into the pan, followed by the 300 grams of curry base gravy. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 10
Remove the partially cooked chicken tikka from the skewers and add it to the simmering sauce along with the sliced chilli. Continue to simmer for 5 minutes, or until the chicken is fully cooked through and the sauce has thickened to your desired consistency.
⏱️ 5 min
- 11
Remove the pan from the heat and scatter a generous amount of fresh chopped coriander over the top.
⏱️ 1 min
- 12
Serve the BBQ Chicken Tikka Bhuna hot, ideally with rice and naan bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Chicken Tikka Bhuna
For the Chicken Tikka Marinade
- 600 grams chicken thighs, boneless and skinless, cut into bite size pieces
- 1 tablespoon garlic and ginger paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon amchoor powder, (dried mango)
- 1/2 teaspoon dried fenugreek
- 1 tablespoon mint sauce
- 1 tablespoon mango chutney
- 1/4 teaspoon red food colouring, (optional)
- 60 ml natural yoghurt
- as needed salt
For the Bhuna Sauce
- 50 ml oil
- 30 grams ghee
- 1 onion, large, diced
- 1 tablespoon garlic and ginger paste
- 2 fresh tomatoes, diced
- 1 tablespoon mix curry powder
- 1 teaspoon garam masala
- 1 tablespoon tomato puree
- 200 ml boiling water
- 300 grams curry base gravy
- 1 chilli, sliced lengthways
- as needed fresh coriander, chopped, to garnish
- as needed salt
Instructions
- 1
In a bowl, combine the chicken thighs with 1 tablespoon garlic and ginger paste, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon amchoor powder, 1/2 teaspoon dried fenugreek, 1 tablespoon mint sauce, 1 tablespoon mango chutney, 1/4 teaspoon red food colouring (if using), 60 ml natural yoghurt, and a pinch of salt. Mix well to ensure the chicken is fully coated.
⏱️ 10 min - 2
For best results, cover the marinated chicken and refrigerate overnight (approximately 8 hours). If time is short, the chicken can be cooked immediately.
⏱️ 480 min - 3
Thread the marinated chicken pieces onto skewers.
⏱️ 5 min - 4
Set up your BBQ for direct cooking over charcoal.
⏱️ 5 min - 5
Cook the chicken tikka skewers directly over the charcoal, turning them a few times, until they develop a nice caramelisation. The chicken does not need to be fully cooked through at this stage, as it will finish cooking in the sauce.
⏱️ 8 min - 6
Place a wok or large pan over the charcoal (using a pot ring or directly on the grill grates). Add 50 ml oil and 30 grams ghee to the pan.
⏱️ 1 min - 7
Add the diced onion, 1 tablespoon garlic and ginger paste, and a pinch of salt to the pan. Sauté for about 5 minutes until the onion softens.
⏱️ 5 min - 8
Stir in the diced fresh tomatoes, 1 tablespoon mix curry powder, and 1 teaspoon garam masala. Cook for an additional 2 minutes, stirring occasionally.
⏱️ 2 min - 9
In a small bowl, mix the 1 tablespoon tomato puree with 200 ml boiling water. Pour this mixture into the pan, followed by the 300 grams of curry base gravy. Bring the sauce to a gentle simmer.
⏱️ 2 min - 10
Remove the partially cooked chicken tikka from the skewers and add it to the simmering sauce along with the sliced chilli. Continue to simmer for 5 minutes, or until the chicken is fully cooked through and the sauce has thickened to your desired consistency.
⏱️ 5 min - 11
Remove the pan from the heat and scatter a generous amount of fresh chopped coriander over the top.
⏱️ 1 min - 12
Serve the BBQ Chicken Tikka Bhuna hot, ideally with rice and naan bread.
⏱️ 1 min