Chicken Tikka Recipe

Name: Twisted Indian North Barries 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; 1 cups plain full-fat yogurt; 1 tbs ginger paste; 1 tbs garlic paste; 1 tbs lemon juice; 1 tbs vegetable oil; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika (for color; can use Kashmiri paprika); 0.5 tsp ground turmeric; 0.25 tsp ground cayenne pepper; 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbs cilantro (finely chopped) - optional; 1 tbs butter; 4 to taste lemon wedges; 2 tbs fresh cilantro leaves; 0.5 cups plain yogurt or raita (optional, for serving); 2 servings naan or rice (for serving)

Inspired by Twisted Indian North Barrie

Time1h 30m

Serves4

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

1 lb boneless skinless chicken thighs

1 cups plain full-fat yogurt

1 tbs ginger paste

1 tbs garlic paste

1 tbs ReaLemon lemon juice

1 tbs Tuscany sunflower oil

1 tsp Garam masala

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp paprika (for color; can use Kashmiri paprika)

1/2 tsp Ground turmeric

1/4 tsp ground cayenne pepper

1 tsp kosher salt

1/2 tsp black pepper

2 tbs cilantro (finely chopped) - optional

Finish & Serve

1 tbs Butter

4 to taste lemon wedges

2 tbs Fresh cilantro leaves

1/2 cups plain yogurt or raita (optional, for serving)

2 servings naan or rice (for serving)

Method

Marinade

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1.5–2 inch (4–5 cm) bite-sized pieces. Pat dry with paper towels.

Mix marinade

In a medium bowl combine the yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, garam masala, ground cumin, ground coriander, paprika, turmeric, cayenne, salt, black pepper and chopped cilantro if using. Whisk until smooth and homogenous.

Marinate chicken

Add the chicken pieces to the marinade and toss thoroughly to coat each piece. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderizing. If short on time, allow at least 30 minutes at room temperature.

Cook

Preheat and prepare

If using oven: preheat to 475°F (245°C). Line a rimmed baking sheet with foil and place a wire rack on top; brush the rack lightly with oil. If using grill: preheat to medium-high and oil the grates. Alternatively, use a very hot cast-iron skillet.

Thread or arrange chicken

If using skewers, thread chicken pieces onto metal or soaked wooden skewers, leaving small gaps between pieces for even heat. If cooking on a rack or skillet, arrange pieces in a single layer without crowding.

Cook the chicken

Oven method: place the rack with chicken on the prepared sheet and roast for 12–15 minutes, turning or flipping halfway, until edges are slightly charred and internal temperature reaches 165°F (74°C). For a more charred finish, broil for 1–2 minutes at the end. Grill method: cook skewers 10–12 minutes, turning every 2–3 minutes to get even char and an internal temp of 165°F (74°C). Skillet method: cook in batches over medium-high heat 3–4 minutes per side, pressing slightly to get contact sear, until cooked through.

Finish with butter

When chicken is just cooked, brush or toss with the tablespoon of butter so it melts over the hot pieces. This adds gloss and richness.

Serve

Transfer chicken to a serving platter. Sprinkle with fresh cilantro leaves and offer lemon wedges for squeezing over. Serve immediately with warm naan or rice and a side of plain yogurt or raita.