Chicken Tikka is a spicy, delicious tandoori snack where chicken cubes are marinated in a spiced yogurt, arranged on skewers and char grilled. Chicken Tikka can be cooked however you need, in the over, the grill or on a BBQ.
Chicken Tikka is best served with fresh home-made naan bread (see our Bread section for recipe) and a mint yoghurt dip.
Serves: 4 Prep Time: 25 mins (Marinade 60 mins) Cook Time: 25 mins
3 Large Chicken Breasts
150g Plain Yoghurt
1tbsp chopped fresh Ginger
1tbsp chopped fresh Garlic
1 Limes (Juice only)
1 tbsp tomato purée
2-3tbsp Rapeseed Oil (any of your choosing)
Salt and Pepper, to taste
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Red Chilli Powder, (extra if required)
1 tsp Turmeric
1 tsp Garam Masala
Dice the chicken into large cubes large enough to be skewered (about 4cm).
Rub salt and pepper into the chicken and set aside.
In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste.
Pour the paste into a large bowl and mix in the remaining yoghurt. (TIP: Taste to check for spiciness and add more chilli if preferred.)
Mix the chicken into the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 1hr. (the longer the chicken is left the more tender and tastier it will be).
To cook the chicken, (either preheat a oven to high, grill to medium-high or prepare a BBQ.) Thread the chicken pieces onto skewers. Keep the remaining yoghurt mixture as you will need it for basting the chicken whilst it is cooking.
Grill the chicken for 8–10 minutes, brushing occasionally with the yoghurt marinade.
Garnish: Once cooked, sprinkle over some fresh chopped coriander.
Mint & Yoghurt Dip - A few tablespoons of yoghurt, add a large teaspoon of mint sauce and a squeeze of lemon juice. (Adding some fresh garden mint will add to the taste)