Chicken Tikka a Restaurant Favourite
- Steve Holloway
- Aug 5
- 6 min read
Updated: Aug 14
Cuisine -Indian - Starter
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!
Table of Contents:
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
Serves 4
Nutritional values for chicken tikka
Per serving with one chicken breast, here's a general breakdown:
Calories: Primarily from the chicken breast and yogurt. A standard chicken breast is around 150-200 calories, and yogurt adds more. The total could range roughly from 200-300 calories per serving depending on the chicken size and yogurt amount.
Protein: High, mainly from the chicken breast and yogurt. Expect around 30-40 grams or more.
Fat: Relatively low, mostly from the yogurt. Likely in the range of 5-10 grams.
Carbohydrates: Very low. The spices, herbs, and a small amount from the yogurt contribute minimal carbs. Likely under 5 grams.
Sodium: Present due to the salt.
Other Nutrients: Contains various vitamins and minerals from the spices and herbs in smaller amounts.
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. Look out for my review on tandoori paste in later blog posts.
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.
Frequently asked questions for chicken tikka
What is Chicken Tikka?
Chicken Tikka is a popular Indian dish consisting of boneless pieces of chicken marinated in yogurt and spices, then traditionally cooked in a tandoor (a clay oven)
What does "Tikka" mean?
"Tikka" in Hindi refers to a small piece or chunk of meat.
What are the key ingredients in Chicken Tikka marinade?
Common ingredients include yogurt, ginger-garlic paste, various spices (like cumin, coriander, garam masala, turmeric, chili powder), lemon juice, and sometimes food coloring.
Is Chicken Tikka spicy?
The spice level can vary greatly depending on the recipe and the amount of chili used. It can range from mild to quite hot.
How is Chicken Tikka traditionally cooked?
Traditionally, it's cooked in a tandoor oven, which gives it a smoky flavor and slightly charred exterior.
What's the difference between Chicken Tikka and Chicken Tikka Masala?
Chicken Tikka is the grilled marinated chicken pieces. Chicken Tikka Masala is a dish where Chicken Tikka is served in a rich, creamy tomato-based sauce.
Is Chicken Tikka healthy?
Chicken Tikka can be relatively healthy as it's often made with lean chicken breast and yogurt, which are good sources of protein. However, the healthiness depends on the specific ingredients and cooking method.
Can I cook Chicken Tikka without a tandoor?
Yes! You can cook it in a regular oven, on a grill, or even in a pan on the stovetop.
What do you serve with Chicken Tikka?
It's often served with naan bread, rice, raita (yogurt dip), and salad.
Can I make Chicken Tikka ahead of time?
Yes, you can marinate the chicken ahead of time (it often improves the flavour). You can also cook the chicken and reheat it, though it's best served fresh.
Conclusion
And there you have it, magic makers! Your very own batch of succulent, flavourful Chicken Tikka, ready to transport your taste buds straight to the streets of Delhi. Whether you serve it as a starter, tuck it into a wrap, or let it be the star of your next curry night, remember that the real magic lies in sharing delicious food with loved ones. So go on, get cooking, and don't forget to share your stunning creations with me on social media – I can't wait to see your Chicken Tikka triumphs! Happy cooking, and until next time, keep the curry magic alive!
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