Chicken Tikka is probably the most ordered starter in the Indian restaurant and takeaway. Its subtle flavour derives from a mixture of yogurt, garlic, ginger, mint leaves and spices. When cooked in the tandoor it cooks to perfection! the outside becomes lightly browned and the inside is moist and tender. Good results can be achieved in a conventional oven or on the BBQ.
When served with a lemon wedge and tandoori yogurt this chicken tikka recipe is simply irresistible!
Preparation time 15 minutes, marinating time, at least 1 hour or overnight in the fridge, cooking time 10 - 15 minutes
Recipe Difficulty level - Beginner-Friendly
Special equipment - hot oven or, BBQ or,Tandoori oven
Heat level - Medium - Hot
Chicken tikka can be served as a snack, a starter or a main course, but its most famous role is starring in Chicken Tikka Masala. I tend to have it as a starter and then follow with lamb or Chicken Madras.
Chicken Tikka whether 'cooked' or as a 'wet' ingredient can be used in many Indian meals!
'Wet chicken tikka' can be made in a large batch with fresh chicken, 'portioned up' and then frozen in the marinade for an easy and convenient weeknight dinner! just remember to defrost thoroughly before cooking.
Yogurt can be bought in large 1 kg tubs and the other ingredients can be scaled up, again portioned, and frozen. I will then typically do this to save on time and mess. There is nothing like being able to just grab some from the freezer when you fancy. I will add a bulk recipe soon.
This marinade also works well with other meats too.
This has always been my favourite Indian starter. I have cooked this so many times now for all occasions. George Michael Perides.
Special equipment needed:
You will need the obvious kitchen equipment like chopping boards, sharp knives and mixing bowls etc, but this recipe will need a jug blender to make it easier, and for cooking you will need a BBQ, hot conventional oven or even better, a tandoori oven!
Chicken Tikka recipe
Ingredients:
You should be able to find most of these items in a general supermarket or Indian store.
1 chicken breast per person
1 teaspoon of Celtic or Himalayan salt ( table salt will do )
The Juice of half a lemon
½ inch cube of root ginger, peeled and coarsely chopped
2 large cloves of garlic, peeled and coarsely chopped
2 fresh red or green chillies (Check for heat levels for yourself)
2 tablespoons of fresh coriander leaves, chopped
2 tablespoons of dried mint leaves
6 tablespoons of thick set natural yoghurt
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of garam masala
2 teaspoons of tandoori spice
1 teaspoon of mango powder
½ teaspoon of freshly ground black pepper
Red food Colouring (Optional)
Note: Tandoori paste is good for colour and is available in most Indian stores (but be careful not to add too much or the spice balance will change), or you can use a few drops of red food colouring. Pomegranate juice or tomato puree also works, but the colour is not so deep.
How to make Chicken Tikka
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Wash and dry the chicken breast, then cut into one inch cubes and place in a glass mixing bowl.
Add the salt to the chicken and then add the lemon juice mix well and leave for half an hour in the fridge.
Place the yogurt into a food blender, add the garlic, ginger and chillies, and blend. Add the spices, coriander and mint leaves, with the food colouring and blend thoroughly.
Pour the yogurt marinade over the chicken and mix well, leave the chicken marinating in the fridge for at least 1 hour, but better results come from a longer marinating time.
Cooking Methods:
Tandoori oven, conventional oven,stir-fry or BBQ.
BBQ
Take the marinated chicken tikka and skewer onto kebab sticks or soaked bamboo sticks, leaving a small distance between each piece. Cook for 10 to15 minutes over very hot coals turning frequently, until cooked through.
Tandoori oven
(use tandoori skewers or stainless steel kebab skewers)
Get your oven up to 350°C, place the skewers into the oven and cook for 12 minutes turning them regularly, watching them carefully, they can burn easily.
Conventional oven
Preheat your oven to 240°C/475°F/Gas Mark 9.line a dish with foil and place the chicken pieces on the foil keep turning frequently baste with the juices cook until browned.
Stove top with a frying pan or griddle
Chicken tikka can also be cooked in a frying pan or wok but you will need a good nonstick pan. However I found the best results are with a cast iron griddle. For this method you will need to get your pan very hot with a little coconut oil add the chicken and stir-fry until the chicken has sealed. Cover with a lid and cook for another five minutes until tender, remove the lid and fry until any liquid has evaporated.
Please leave a comment below to share your own experience in preparing the recipe.
Cheers Steve.
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