Chicken Tikka Recipe
Classic tandoori marinade | herb chutney | pickled onions
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the chicken marinade
For the herb chutney
For quick pickled onions
To finish & serve
Method
For the chicken marinade
- 1
Prep chicken
Pat the chicken thighs dry and cut into 1.5–2 inch pieces. Place in a medium bowl.
- 2
- 3
Add spices (cumin, coriander, paprika, garam masala, turmeric, salt, black pepper, red chili powder) and optional coloring to the yogurt mixture; stir until evenly combined.
- 4
Toss the chicken pieces with the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 4–8 hours or overnight for best flavor.
For the herb chutney
- 5
Combine cilantro, mint, green chili, yogurt, lemon juice, cumin powder and salt in a blender or food processor.
- 6
Pulse until smooth, adding water 1 tablespoon at a time to reach a spoonable sauce consistency (about 1–2 tablespoons). Taste and adjust salt or lemon if needed. Chill until serving.
For quick pickled onions
- 7
Place the sliced red onion in a heatproof bowl or jar.
- 8
Stir together apple cider vinegar, sugar, salt and hot water until sugar and salt dissolve.
- 9
Pour the vinegar mixture over the onions, press down so all slices are submerged. Let sit at room temperature for 20–30 minutes, or refrigerate for up to 2 days. Drain slightly before serving.
To cook and finish
- 10
Preheat grill, grill pan or broiler to high (medium-high if using stovetop). Lightly oil the grates or pan.
- 11
Thread marinated chicken onto skewers if using a grill or broiler, leaving small gaps between pieces for even cooking. Alternatively, arrange pieces on a baking sheet lined with foil or on a hot grill pan.
- 12
Grill or broil the chicken 3–5 minutes per side, turning once, until edges are charred in spots and internal temperature reaches 165°F (74°C). If using an oven, roast at 425°F (220°C) for 12–15 minutes, finishing under the broiler for 1–2 minutes to get char.
- 13
Brush cooked chicken lightly with oil or ghee and rest 3–5 minutes.
- 14
To serve: spoon herb chutney onto a platter or individual plates, top with chicken tikka, scatter pickled onions and fresh cilantro leaves, and serve with lemon wedges and naan or rice.
