Step 1

Soak chicken in vinegar and salt solution for 20 minutes, then wash and pat dry. Insert deep cuts across the grain.

Step 2

Mix all the ingredients of marination in a bowl and apply all over the chicken. Marinate overnight in the fridge or keep for 4-6 hours outside in a cool place.

Step 3

Cook tikka in a wide pot on medium-high heat for 10-15 minutes. Cover the pot while cooking. Then burn excess water on high heat.

Step 4

Pro Tip: Do not overcook tikka, the meat shouldn't come off the bones.

Step 5

Heat a charcoal red hot smoke chicken for 10 minutes.

Step 6

Now heat the smoked tikka on the direct flame until crispy and serve.Pro Tip: You can place the grill on the flame and grill 2-3 tikka together. Or alternatively, you can grill tikka will little oil on a grill pan until slightly crispy. Grill on low heat.