Chicken Tikka is a popular Indian dish in which the chicken is marinated in a spiced yogurt marinade. It can be served in many different ways for example as a salad, with rice, in a naan or pitta or even as a sandwich.
I make two different marinades; one which is mild for my toddler and the other which is medium-spicy for me and my husband (see my separate recipe for toddlers). The longer you leave the chicken in the yogurt mix to marinate in the fridge the better as this allows time for the spices to mix well with the chicken.
The quantities below make three adult portions. I recommend preparing the chicken tikka the night before. Alternatively you can marinate the chicken for 6-8 hours before cooking.
Prep Time: 10 minutes
Cook Time: 40 mins
- 415g skinless and boneless chicken breast, cut into small bite-sized chunks
- 150g whole milk plain yogurt
- 5 large garlic cloves, grated
- 6g root ginger, grated
- 3 small green birds eye chillies, very finely chopped
- 1 tbsp olive oil
- 1 tsp ground coriander powder
- 1 tsp ground cumin powder
- 3/4 tsp salt
- 1/2 tsp red chilli powder
- 1/8 tsp haldi (turmeric) powder
- 1/4 tsp garam masala powder
- In a bowl add all the ingredients listed above except the chicken and mix well.
- Then add the chicken pieces and mix again ensuring all the chicken pieces are coated well in the marinade.
- Cover the bowl well with plastic wrap or cling film and refrigerate overnight or for at-least 6-8 hours.
- When ready to cook the chicken take the bowl out of the fridge and preheat the oven to 350F/180C.
- In a roasting pan add the chicken tikka, ensure you take out any left over marinade in the bowl and add to the pan and mix well.
- Cover the pan tightly with foil and cook in the preheated oven for 25 minutes.
- After 25 minutes remove the pan from the oven and remove the foil. Then take out and discard any watery liquid using a spoon.
- Stir the chicken and return the pan uncovered to the oven for a further 10 minutes.
- After 10 minutes remove the pan from the oven and again take out any watery juices using a spoon.
- Return the pan to the oven uncovered for a further 5 minutes allowing the marinade to dry up.
- Check the chicken is cooked through and serve
Cooked chicken can be refrigerated once cooled in an airtight container for up to 24 hours
Ensure leftover chicken is heated thoroughly before serving. You can reheat in the microwave or in the oven.
In the US I find it hard to get hold of small bird’s eye chillies. The best shops to find these in are Indian and Asian grocery stores.