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spicy chicken tikka recipe

Chicken Tikka Recipe

Freya
Chicken Tikka holds a special place in Indian cuisine, celebrated for its succulent, spiced chicken pieces marinated in a yoghurt-based mixture.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating 2 hours
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 500 grams of Boneless Chicken Breast or Thighs
  • 1 cup of Thick Plain Yoghurt Greek Yoghurt Preferred
  • 2 tablespoons of Ginger-Garlic Paste
  • 1 tablespoon of Lemon Juice
  • 1 tablespoon of Vegetable Oil or Mustard Oil
  • 2 teaspoons of Ground Cumin
  • 2 teaspoons of Ground Coriander
  • 1 teaspoon of Turmeric Powder
  • 1 teaspoon of Garam Masala
  • 1 teaspoon of Paprika
  • 1/2 teaspoon of Chilli Powder
  • 1 teaspoon of Salt or to taste
  • 1/2 teaspoon of Black Pepper
  • Fresh Coriander Leaves for Garnish
  • A Pinch of Red Food Colouring

Instructions
 

  • In a large mixing bowl, whisk together the yoghurt, ginger-garlic paste, lemon juice, and vegetable oil until smooth.
  • Add the cumin, coriander, turmeric, garam masala, paprika, chilli powder, salt, and pepper. Mix thoroughly to create a smooth, thick marinade. The marinade should be a vibrant orange-red colour with a creamy consistency.
  • Taste the marinade and adjust the salt, lemon juice, or chilli powder according to your preference.
  • Cut the chicken into bite-sized chunks, approximately 1.5 inches each. This size allows the chicken to cook evenly and absorb the marinade thoroughly.
  • Add the chicken pieces to the marinade bowl. Use your hands or a spatula to coat each piece of chicken thoroughly with the marinade. Make sure every piece is well covered, and the marinade reaches all parts of the chicken.
  • Cover the bowl with cling film or transfer the chicken and marinade to a zip-lock bag. Marinate in the refrigerator for at least 2 hours, but ideally overnight (8-12 hours). The longer the chicken marinates, the more intense the flavour will be.
  • Preheat your grill to a high temperature. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
  • If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece to ensure even cooking.
  • Place the skewers on a baking tray if using an oven or directly on the grill grates. Brush the chicken lightly with vegetable oil to keep it moist and enhance the charring process.
  • Grill the chicken over direct heat for about 5-7 minutes per side. Turn the skewers occasionally to ensure even cooking and achieve a nice charred exterior.
  • The chicken is done when it reaches an internal temperature of 75°C (165°F) and has a golden-brown, slightly charred exterior. You can use a meat thermometer to check the temperature.
  • Once cooked, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the chicken tender and juicy.
  • Transfer the chicken pieces from the skewers to a serving plate. Garnish with freshly chopped coriander leaves and a few wedges of lemon or lime for an extra burst of freshness.
  • Serve the Chicken Tikka hot with naan, roti, or basmati rice. Accompany with a side of mint chutney or raita (yoghurt dip) to balance the spices.
Keyword chicken tikka