Chicken Tikka Bao Recipe

Prepare the marinade

In a large bowl combine 1 cup yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon each ground coriander, cumin and garam masala, 1 teaspoon paprika, 0.5 teaspoon turmeric, 1 teaspoon Kashmiri or regular chili powder, 1 tablespoon lemon juice, 1 teaspoon salt and 1 tablespoon vegetable oil. Whisk until smooth and fully combined.

Marinate the chicken

Add the 1 lb chicken pieces to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, ideally 4 hours or up to overnight for best flavor and tenderness.

Cook the chicken

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. Remove excess marinade from the chicken (shake off but keep some coating). Sear the chicken pieces in a single layer without crowding; cook 3-4 minutes per side until charred at edges and cooked through (internal temperature 165°F / 74°C). Work in batches if necessary. Alternatively, grill on high for 8-10 minutes, turning once.

Rest and slice

Transfer cooked chicken to a plate and let rest 5 minutes, then chop larger pieces into bite-sized strips suitable for stuffing bao.

While the chicken marinates, mix 2 tablespoons rice vinegar, 1 teaspoon sugar, 1/4 teaspoon salt and 1 tablespoon water in a small jar or bowl until sugar and salt dissolve. Add 1/2 cup thinly sliced red onion, pressing down so the onion is submerged. Let sit at room temperature for at least 15 minutes; for a quicker pickle, pour over hot vinegar mixture. Refrigerate if not using right away.

Combine 1/2 cup yogurt, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon honey (or sugar), 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Taste and adjust seasoning. For a smoother sauce, blend briefly in a food processor or with an immersion blender.

Steam or warm the bao buns according to package directions. For frozen bao: steam 6-8 minutes until heated through. For fresh bao: steam 2-3 minutes or warm in a covered pan.

Optional - pan-toast: Heat 1 teaspoon butter or 1 teaspoon oil in a nonstick skillet over medium heat. Split each bao gently open and place cut-side down for 20-30 seconds to get a light toasty edge. This step adds texture but is optional.

Assemble the bao: Open a bun, spread about 1 tablespoon cilantro yogurt sauce inside, add 2-3 pieces (about 2 ounces) of cooked chicken, a few pickled red onion slices, a small handful (about 1 tablespoon) of cucumber, and a few cilantro leaves. Squeeze a little lime wedge over the filling if desired. Repeat to make 8 baos.

Serve immediately while warm.

Arrange assembled chicken tikka baos on a platter. Serve extra cilantro yogurt sauce, pickled onions and lime wedges on the side for guests to add more. Leftover chicken can be refrigerated for up to 3 days.