Description
This Chicken Tikka recipe features tender chicken breast chunks marinated in a flavorful blend of yogurt, spices, garlic, ginger, and lemon juice, then grilled to perfection. The marinade infuses the chicken with aromatic Indian spices, creating a deliciously juicy and smoky dish ideal for serving as a main course or appetizer.
Ingredients
Scale
Chicken Marinade
- 3 chicken breasts (approx 500g/17.5 oz) – chopped into bite-size chunks
- 120 g (1/2 cup) Greek yogurt or thick natural yogurt (full fat)
- 2 cloves garlic peeled and minced
- 1 tbsp minced ginger
- juice of half a lemon
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp mild chilli powder
- pinch cinnamon
- ½ tsp salt
- ½ tsp black pepper
For Cooking and Serving
- 2 tbsp vegetable oil for brushing onto the chicken before grilling
- 2 tbsp freshly chopped coriander
Instructions
- Prepare the Marinade: Place the chicken breast pieces into a bowl or freezer bag along with the yogurt, garlic, ginger, lemon juice, ground coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the chicken is fully coated.
- Marinate the Chicken: Cover the bowl or seal the bag and refrigerate for 2-3 hours to allow the flavors to penetrate the chicken for maximum taste and tenderness.
- Soak Skewers: If using wooden skewers, place them in water to soak for the duration of the marinating time to prevent them from burning during the grilling process.
- Skewer the Chicken: Remove the marinated chicken from the refrigerator and thread the pieces evenly onto the soaked skewers, ensuring not to overcrowd.
- Brush with Oil and Cook: Brush the chicken pieces with vegetable oil, then place the skewers on a griddle plate or grill. Cook for 10 minutes, turning occasionally to ensure even cooking and grill marks. Alternatively, cook under a broiler or using a barbecue for the same duration.
- Check for Doneness: Confirm the chicken is cooked by slicing a larger piece to ensure it is no longer pink inside and juices run clear.
- Serve: Remove the chicken tikka from the heat and sprinkle with freshly chopped coriander before serving hot alongside your preferred accompaniments.
Notes
- You can marinate the chicken up to a day ahead for convenience, but it is best to cook the chicken fresh to prevent drying out.
- Cooked chicken kebabs can be cooled and served cold in salads or wraps for a tasty meal option.
- Cooked and cooled chicken tikka can be refrigerated or frozen; when reheating, add to curries and cook for 10-12 minutes to ensure they are piping hot throughout without drying out.
- This recipe can be easily scaled up or down by maintaining the ratios of the ingredients, making it versatile for any occasion.
