Chicken Tikka Appetizer: Smoky Skewers with a Tangy Finish

Cut the chicken thighs into 1.5-inch (4 cm) cubes. Place them in a bowl and sprinkle with half the lemon juice and a pinch of salt. Toss to coat and set aside while you prepare the marinade.

In a medium bowl, whisk together the yogurt, remaining lemon juice, oil, ginger, garlic, Kashmiri chili powder, garam masala, cumin, coriander, turmeric, and the remaining salt. The marinade will be a brilliant orange – a nod to the tandoor. If it feels thick, add a teaspoon of water; it should coat the chicken like a paste.

Add the chicken cubes to the marinade and mix thoroughly, ensuring every piece is coated. Cover and refrigerate for at least 2 hours, or preferably overnight. If you are short on time, let it sit at room temperature for 30 minutes – the yogurt works quickly to tenderize.

If using wooden skewers, soak them in water for 20 minutes. Preheat your grill to medium-high (or oven to 230°C/450°F). Thread the chicken onto the skewers, leaving a small gap between pieces so they cook evenly.

Place the skewers on the grill and cook for 5 minutes per side, turning every 5 minutes until charred at the edges and cooked through – about 12 to 15 minutes total. If using the oven, place the skewers on a baking sheet and roast for 10 minutes, then switch to a broiler for 2 to 3 minutes to blister the edges. Basting with oil halfway through keeps them moist.

Transfer the skewers to a platter and let rest for 5 minutes. Sprinkle with fresh coriander and serve with lemon wedges and mint chutney on the side. The chicken will be juicy, smoky, and kissed by fire.