Chicken Tikka (Spiced Yogurt-Marinated Grilled Chicken)
Local name: چکن تکہ
In short: Chunks of chicken marinated in yogurt, lemon and spices, then grilled until charred and juicy, served with onion rings, lemon and mint chutney. It takes about 40 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 20 min
- Resting
- 4 h
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Chicken tikka is boneless chicken marinated in yogurt, lemon and spices and cooked at very high heat, traditionally in a tandoor. It is a fixture of Pakistani barbecue restaurants and home grills, eaten with naan, chutney and sliced onion. Yogurt and lemon tenderize the meat, and a few hours or a night in the marinade gives the best flavor. A home oven set to its highest temperature, or a hot grill, gives the charred edges that make the dish.
Instructions
- Whisk together the yogurt, lemon juice, ginger-garlic paste, chili powder, cumin, coriander, garam masala, fenugreek leaves, salt and oil in a large bowl.
- Add the chicken and turn to coat well. Cover and marinate in the fridge for at least 4 hours or overnight.
- Soak bamboo skewers in water for 30 minutes. Thread the chicken onto the skewers, alternating with pieces of onion and bell pepper.
- Heat the oven to its highest setting, about 250°C (480°F), with the broiler on if you have one, or heat a grill. Place the skewers on a rack set over a foil-lined tray.
- Cook for 8 to 10 minutes, until the edges are charred. Turn the skewers, brush with oil and cook for 8 to 10 minutes more, until the chicken reaches 74°C (165°F) at the center.
- Rest for 3 minutes. Squeeze lemon over the chicken and serve hot with onion rings and mint chutney.
Tips
- Use thick yogurt, drained for 30 minutes in a sieve if it is thin. A wet marinade steams the chicken instead of letting it char.
- For a smoky note, try the dhungar trick: set a small heatproof bowl among the cooked chicken, drop in a piece of glowing charcoal with tongs, add a few drops of oil, cover tightly for 5 minutes, then lift the bowl out.
Questions and answers
How long should I marinate chicken tikka?
At least 4 hours, and ideally overnight. After 24 hours, the lemon and yogurt can make the meat mushy, so do not go beyond that.
Can I use chicken breast?
Yes, but breast dries out faster. Cut it into larger chunks, marinate for the full time and cook 3 to 5 minutes less, until it reaches 74°C (165°F).
What is the difference between chicken tikka and tandoori chicken?
Chicken tikka uses boneless pieces on skewers, while tandoori chicken is made with bone-in pieces such as legs, cooked whole. The marinades are similar.
How long does it take to make Chicken Tikka (Spiced Yogurt-Marinated Grilled Chicken)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Chicken Tikka (Spiced Yogurt-Marinated Grilled Chicken)?
About 400 kcal per serving, with 39 g of protein, 6 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 6 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
