Chicken Tikka

Easy chicken tikka made with a flavorful yogurt marinade and grilled to perfection. This homemade Indian-style grilled chicken is perfect for weeknight dinners, meal prep, or BBQs. Ready in under 30 minutes after marinating, it’s gluten-free, high in protein, and packed with bold spices. Serve with naan, basmati rice, or salad for a complete meal.

Tender chicken pieces marinated in spiced yogurt and grilled until slightly charred. This chicken tikka is perfect for serving with naan, rice, or salad.

Ingredients

• 500 g (17.5 oz) chicken breasts, cut into bite-size chunks
• 120 g (½ cup) full-fat Greek or natural yogurt
• 2 cloves garlic, minced
• 1 tbsp minced ginger
• Juice of ½ lemon
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cumin
• 1 tsp paprika
• ½ tsp mild chili powder
• Pinch of cinnamon
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil, for brushing
• 2 tbsp fresh coriander, chopped, for garnish

Instructions

1. Marinate the Chicken:
   In a large bowl, mix yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chili powder, cinnamon, salt, and pepper. Add the chicken and stir to coat thoroughly. Cover and refrigerate for 2–3 hours.
2. Soak the Skewers:
   If using wooden skewers, soak them in water while the chicken marinates to prevent burning.
3. Prepare for Cooking:
   Thread the marinated chicken onto skewers. Brush lightly with vegetable oil.
4. Grill the Chicken:
   Cook on a hot griddle, turning occasionally, for 8–10 minutes until fully cooked and lightly charred. You can also broil (grill) or barbecue the skewers.
5. Check Doneness:
   Cut into a piece to ensure the chicken is white throughout and juices run clear.
6. Garnish and Serve:
   Sprinkle with chopped coriander and serve immediately.

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Tips

• Use boneless thigh meat for extra juiciness.
• Marinate overnight for deeper flavor.
• A cast-iron grill pan gives the best charred edges indoors.

Variations and Substitutions

• Swap chili powder with cayenne for more heat.
• Use dairy-free yogurt for a lactose-free version.
• Add a tablespoon of tomato purée for a deeper color.

FAQs

Can I cook this in the oven?
Yes. Roast at 220°C/425°F for 20 minutes or until cooked through, turning once.

Is this recipe spicy?
It’s mild to medium. Adjust the chili to suit your taste.

How long can I marinate the chicken?
Up to 24 hours in the fridge is safe and enhances flavor.

Serving Suggestions

• Pair with warm naan or roti.
• Serve over basmati rice with cucumber raita.
• Add to wraps or salads for a quick meal.

Why You’ll Love This Recipe

• Simple ingredients with authentic flavor.
• Versatile for meals, snacks, or BBQs.
• Perfectly spiced and grilled without needing a tandoor.