Chicken Tikka
Chicken Tikka is a Pakistani classic for good reason — (1.5 lb) skinless and boneless chicken breast does most of the work, and the method is rewarding enough for a weeknight. It carries a gentle kick; dial the heat up or down to suit the table. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 30 min
- Total 30 min
- Serves 4
- Level Easy
Ingredients
- 675 g (1.5 lb) skinless and boneless chicken breast, diced into cubes
- 1 tbsp Mustard seed oil, see notes
- 50 ml (2 fl oz) milk
- 150 ml (5 fl oz) natural yoghurt
- 2 tbsp Lemon Juice
- 1 tbsp Tomato paste
- 2 tbsp Cilantro, coriander leaves
- 4 large Cloves of garlic, finely chopped
- 1 –4 chopped fresh red chillis, depending on strength of the chillis and the desired strength of the marinade
- 2 tsp Paprika
- 2 tsp Garam Masala
- 1 tsp Cumin powder
- ½ tsp Ground Turmeric
- 1 tsp Salt, use rock salt for best results
Method
- Add all of the ingredients except the chicken to a non-metallic mixing bowl, and mix well.
- Add the chicken and mix until fully coated.
- Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
- For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5–8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.
- Serve with naan, with rice or use in a Chicken Tikka Masala.
Tips for the best Chicken Tikka
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
Serving ideas
Pair with jeera rice, a simple salad of onion and cucumber, and lemon wedges.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
How many people does this Chicken Tikka recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
How long does Chicken Tikka take to make?
About 30 minutes in total — roughly under an hour of preparation and 30 minutes of cooking.
Is this Chicken Tikka recipe hard to make?
It is rated hard: 14 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for (1.5 lb) skinless and boneless chicken breast?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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