Chicken Tikka

Chicken tikka is a crowd pleaser and for good cause. It’s packed full of flavor and cooked in a tandoor giving it an amazing clay oven taste. Given that most of us don’t own tandoors, a grill will do’er just fine.

Savory, flavorful, and the perfect kebab for any occasion or season. The best part about chicken tikka is that it’s also easy to make. Just takes a bit of time to marinade and ensure the best flavor.

You can serve the kebab as an appetizer with a side of mint chutney and raita, as dips, or over rice, as a main meal. I like adding a skewer or two over a salad, for a light lunch. I normally marinade a really large batch of chicken and then freeze it for a quick midweek meal option. That’s the nice thing with chicken kebabs versus minced meat kebabs like seekh kebabs.

You just can’t go wrong with tikkas. Even the pickiest eaters like them. They fare well at picnics, parties, and can be easily made in really large batches. They cook quickly, and they look pretty. It’s pretty much all I look for in a kebab. Ha I nearly threw in a comment about that’s pretty much all I look for in my men – pretty, easy, and…ahem…I’ll stop there to keep this shindig family friendly.

Try a couple more of our favorite chicken recipes:

Chicken Tikka

Course: Main Courses, AppetizersCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

45

minutes

Cooking time

20

minutes

1

hour 

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For Marinade:

• 1 1/2 cup plain yogurt

• 8 cloves garlic, minced

• 4 tbsp ginger, minced

• 1 serrano pepper, minced

• 2 tbsp fresh lemon juice

• 1 tbsp garam masala, ground

• 1 tsp turmeric

• 2 tbsp cumin, ground

• 1 tbsp salt

• 2 tbsp cayenne pepper

• 2 lbs chicken, skinless and cubed (you can use bone-in)

• For Tikkas:

• 1 bell pepper, cubed

• 1 onion, cubed

Equipment/Specialty Items

• Cumin SeedsCumin Seeds

Directions

• Marinade:
• In a medium sized mixing bowl whisk yogurt till smooth.
• Add in garlic, ginger, serrano pepper, lemon juice, garam masala, turmeric, cumin, salt, and cayenne pepper.
• Mix in chicken and coat evenly.
• Refrigerate a minimum of 4 hours, overnight if possible for the best flavor.
• Cooking Chicken:
• These are best cooked over the grill, however, if you’re not going to bbq these, use the broiler.
• Skewer the chicken and veggies. Make sure to cook through.
• For broiler: Position the oven rack about 8 inches from the heat.
• Remove the chicken from the marinade.
• Place the pieces of chicken and veggies on a baking sheet.
  
• Broil the chicken, turning over from time to time to ensure even cooking. Cook until the outside has brown/crispy spots and it’s cooked through.
• Serve:
• Garnish and serve as a snack, appetizer, or part of a meal. My favorite is to use these for kati rolls or make a huge salad and throw a skewer or two of chicken on top.

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