Chicken Tikka Recipe
Make Chicken Tikka Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
To Serve
Method
Marinade
- 1
Prep chicken
Trim any excess fat from the chicken thighs and cut into 1.5–2 inch bite-sized pieces. Pat dry with paper towels.
- 2
Make marinade
In a medium bowl combine the plain yogurt, ginger paste, garlic paste, lemon juice and vegetable oil. Whisk in garam masala, ground coriander, ground cumin, turmeric, paprika, chili powder, salt and black pepper until smooth and evenly combined.
- 3
Marinate chicken
Add the chicken pieces to the marinade, turning to coat thoroughly so every piece is well covered. Cover and refrigerate for at least 1 hour; ideally 4–8 hours. For best flavor, marinate up to 12 hours but not longer than 24 hours.
Cook
- 4
- 5
Thread or skewer (optional)
If using skewers, thread 4–6 pieces per skewer leaving small gaps between pieces so heat circulates. If using wooden skewers, soak them in water for 30 minutes before threading.
- 6
Cook chicken
Brush the grill grates or pan lightly with oil. Place skewers or individual pieces on the grill, broiler rack or pan. Cook for 3–4 minutes per side, turning once, until the exterior is charred in spots and the internal temperature reaches 165°F (74°C). If using a broiler, broil 3–5 minutes per side watching closely to avoid burning.
- 7
Rest
Remove chicken from heat, brush lightly with the reserved oil if desired, and let rest for 5 minutes so juices redistribute.