Chicken Tikka & Spicy Lamb Chops Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1.5-inch cubes. Pat dry with paper towels.

Make marinade

In a large bowl combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, smoked paprika, garam masala, turmeric, red chili powder, kosher salt and 1 tablespoon vegetable oil. Whisk until smooth.

Marinate

Add chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate at least 2 hours, ideally 6–8 hours or overnight for best flavor.

Preheat grill or broiler

About 20 minutes before cooking, remove chicken from fridge to come closer to room temperature. Preheat grill to medium-high (about 425°F/220°C) or set oven broiler to high with rack 6 inches from heat. Lightly oil grates or baking sheet.

Cook chicken

Thread marinated pieces onto skewers (if using) leaving a little space between pieces. Grill or broil 8–10 minutes, turning once, until edges are charred in spots and internal temperature reaches 165°F (74°C). If pan-searing, heat 1 tablespoon neutral oil in a heavy skillet over medium-high and cook 3–4 minutes per side until cooked through with some char.

Rest & finish

Transfer cooked chicken to a plate, let rest 3–5 minutes. Sprinkle with chopped cilantro and serve with lemon wedges.

Prepare lamb

Pat lamb chops dry with paper towels. Make small shallow slashes in the meat surface to help marinade penetrate.

Make lamb marinade

In a bowl whisk together plain yogurt, olive oil, minced garlic, minced ginger, ground cumin, ground coriander, hot paprika or cayenne, red chili flakes, black pepper and kosher salt until smooth.

Marinate lamb

Coat lamb chops in the marinade, massaging it into the slashes. Cover and refrigerate 30 minutes to 2 hours. (Can be done while chicken marinates.)

Preheat pan or grill

Bring lamb chops to room temperature for 15–20 minutes before cooking. Heat a heavy skillet or grill to medium-high and add 1 tablespoon neutral oil or ghee.

Cook lamb chops

Sear lamb chops 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For medium cook 4–5 minutes per side. Spoon any leftover marinade into the pan for quick glazing in the last minute (ensure it is cooked through). Remove chops when done and let rest 5 minutes.

Garnish

Sprinkle chopped fresh mint over chops before serving.

Warm breads

Warm naan or flatbread in the oven at 350°F (175°C) for 5 minutes, or directly on a hot dry skillet for 30–60 seconds per side until puffed and lightly charred.

Assemble salad

Toss mixed salad greens with sliced cucumber and tomato; dress lightly with lemon juice and a pinch of salt if desired.

Plate & serve

Arrange chicken tikka and lamb chops on a serving platter with warm naan, a bowl of raita, salad, and lemon wedges. Serve immediately so chops remain juicy and chicken retains char.