146min 2 ppl
Chicken Tikka
49 minutes
2 people
Medium31–60 min or 7–12 steps
49 min · 8 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 44g
Carbs 6g
Fats 14g
About this dish
Boneless chicken pieces marinated in spiced yogurt and cooked under a high grill until charred and smoky — the quintessential Indian starter, equally good served with mint chutney, in wraps, or as a curry base.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesminced2
- Fresh Gingerfinely grated10 g
- Lemoncut into wedges0.5
- red onionfinely sliced0.5
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt100 g
Spices & Seasonings
- Kashmiri Chilli Powder1 tsp
- Ground Cumin0.75 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.5 tsp
- Ground Turmeric0.25 tsp
- Smoked paprika0.25 tsp
- Salt0.5 tsp
Oils & Condiments
- Lemon juice1 tbsp
- Vegetable Oil1 tbsp
- Fresh Mint Chutney to serve
Utensils
- Large mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Baking tray
- Aluminium foil
- Wire rack
- Metal skewers
- Meat thermometer
- Tongs
Method
1
Cut the chicken thighs into 4 cm chunks, mince the garlic, grate the ginger, slice the red onion, and cut the lemon into wedges.
Approx. 10 minutes
2
In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, Kashmiri chilli powder, cumin, coriander, garam masala, turmeric, smoked paprika, vegetable oil, and salt until smooth.
Approx. 5 minutes
3
Add the chicken pieces to the marinade, coat thoroughly, cover, and refrigerate for at least 4 hours, or overnight for best results.
Approx. 5 minutes
4
Preheat the grill to its highest setting and line a large baking tray with foil. Place a wire rack over the tray if available.
Approx. 5 minutes
5
Thread the marinated chicken onto metal skewers or arrange in a single layer on the rack.
Approx. 5 minutes
6
Grill for 12–15 minutes, turning once halfway through, until the chicken is charred and blackened in spots. Insert a meat thermometer into the thickest piece — it should register 74°C.
Approx. 15 minutes
7
Remove from the grill and let the chicken rest for 2 minutes to retain its juices.
Approx. 2 minutes
8
Serve hot with lemon wedges, sliced red onion, and fresh mint chutney.
Approx. 2 minutes
