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Undoubtedly Tandoori chicken is the king of all tikkas in the tandoor repertoire. Amidst all the street food, kebabs, tikkas, biryanis and grilled meats I’ve scoffed down over the years in India and the UK; this dish is a firm fixture on every restaurant and street cart menu. There is an array of tandoori chicken dishes on offer and a few I have covered on the blog as well including Kali Mirch Murgh Tikka cooked with crushed black pepper and also my favorite recipe Kandhari Murgh Tikka cooked in pomegranate molasses and spices.
Easy to cook, healthy and always a crowd pleaser it’s perfect for this (dare I say sunny!) weather. Nothing better than brightening up a warm day with sunshine, tikkas on the bbq. The smells of the marinated chicken cooking with its moist juices is mouth wateringly good. Sprinkled with chaat masala served in flat bread with a dollop of freshly made mint chutney and some salad.
Seekh Kebab is a widely demanded Indian appetizer, typically taken with a side of green chutney (mint and chilli sauce). It’s essentially a delicious South Asian sausage without a casing. Finely minced meat is massaged with grated onion, fresh cilantro, along with a fistful of spices like turmeric and Kashmiri chili powder; with the mixture pressed around a wide and flat sword-like skewer, known as a “seekh.” Then the meat is grilled over flames until it renders its fat and forms a tube that is crispy on the outside and tender on the inside. 
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