Chicken Tikka Recipe

Name: Spice Fusion Takeaways Chicken Tikka Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces; 1 cups plain full-fat yogurt; 1 tbs ginger, grated; 1 tbs garlic, minced; 2 tbs lemon juice; 2 tsp vegetable oil (or melted ghee); 1 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika (for color); 1 tsp ground turmeric; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp red chili powder or cayenne (optional, adjust heat); 1 tbs butter or oil for basting; 2 tbs fresh cilantro, chopped; 4 to taste lemon wedges

Inspired by Spice Fusion Takeaway

Time1h 30m

Serves4

Diced boneless chicken.

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Ingredients

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For the chicken and marinade

1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces

1 cups plain full-fat yogurt

1 tbs Ginger, grated

1 tbs Garlic, minced

2 tbs ReaLemon lemon juice

2 tsp vegetable oil (or melted ghee)

1 tsp Garam masala

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp paprika (for color)

1 tsp Ground turmeric

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp red chili powder or cayenne (optional, adjust heat)

For finishing and garnish

1 tbs butter or oil for basting

2 tbs Fresh cilantro, chopped

4 to taste lemon wedges

Method

For the chicken and marinade

Prepare chicken

Trim excess fat from the chicken and cut into 1-inch (2.5 cm) pieces. Pat dry with paper towels so the marinade will adhere.

Make marinade

In a large bowl combine yogurt, grated ginger, minced garlic, lemon juice, and oil. Whisk in garam masala, ground cumin, ground coriander, paprika, turmeric, kosher salt, black pepper, and red chili powder (if using) until smooth and evenly mixed.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat each piece thoroughly. Cover and refrigerate for at least 1 hour, ideally 4–6 hours, or overnight for best flavor and tenderness. If short on time, marinate at room temperature for 30 minutes only.

Cooking and finishing

Preheat and prepare

When ready to cook, preheat your grill, broiler, or oven to high heat (grill to medium-high, broiler rack ~6 inches from heat, or oven at 230°C/450°F). If using skewers, thread pieces onto lightly oiled skewers leaving small gaps between pieces for even cooking. If using a sheet pan, line with foil and lightly oil the surface.

Cook chicken

Grill: Place skewers on the hot grill and cook 8–10 minutes, turning every 2–3 minutes until charred at edges and cooked through (internal temp 74°C/165°F). Broiler: Place skewers or pieces on a rack under the broiler and broil 6–8 minutes per side, watching closely to avoid burning. Oven: Arrange pieces on the prepared sheet pan and roast 12–15 minutes, turning halfway, until edges begin to char and internal temp reaches 74°C/165°F.

Baste and finish

During the last 2 minutes of cooking, baste the chicken with melted butter or oil for gloss and extra flavor. If using a broiler or oven, you can return briefly to get a final char.

Rest and garnish

Remove chicken from heat and let rest 3–5 minutes. Sprinkle chopped cilantro over the chicken and serve with lemon wedges. Squeeze lemon over pieces before eating for brightness.