mearl223 On January - 23 - 2012

Chicken Tikka

This is clearly one of India’s most popular dishes, served as tikkas (small bite-size chunks) or in a curry/gravy called ‘chicken tikka masala. You’ve probably had it in an Indian Restaurant or visiting Indian folks for a meal & thought – Gosh, I’d LOVE to make that! Well, now you can!

PrepTime 5mins – MarinateTime 2-3hrs – Serves 4 – CookTime 20mins


1 kg chicken (breast or thigh) skinless and cut into 2″ chunks

1 cup fresh yoghurt (should not be sour)

1 tbsp garlic-ginger paste

3 tbsps lime/ lemon juice

1 tsp chaat masala

2 tbsp kasuri mathi

2 tbsps garam masala

1/2 tsp red-chili pwd

salt to taste

1/4 tsp pepper-cumin pwd

1/2 tsp red-orange food color (optional)

1/4 cup olive oil


For the chutney:

1/2 a bunch of coriander leaves/ cilantro – abt 30 sprigs

15 sprigs of mint leaves

1/4 tsp garlic paste

1 cup yoghurt

1 tbsp chaat masala

3-4 peppercorns

1/4 tsp cumin seeds



1/4 cup chopped coriander

2-3 tbsp butter

1/2 tsp chaat masala

lemon wedges

onion rings

Naan pieces



  • Marinade the chicken in the non-chutney ingredients above, excluding the oil too – for 2-3hrs.
  • ┬áPreheat the oven to 350-deg.
  • Place a large piece of aluminum foil on your baking tray, dab some oil on it, place the chicken pieces on it & top them with the remaining oil. Fold over to cover & seal it to a closed package.
  • Place it in the center of the oven & bake for 10-12mins. (depending on the size of your pieces)
  • Grind the chutney ingredients together to a smooth paste.
  • Uncover the chicken, drizzle melted butter all over the chicken & set to broil for 5 mins.
  • Place the pieces on a serving plate, toss a pinch of chaat masala & some chopped coriander leaves on it. Serve with the chutney, some onion rings, naan, lemon wedges &/or steamed veggies tossed in some olive oil & a dash of salt.



- You can skewer the tikkas & grill/ bbq them, but I find that sealing them in foil & baking them keeps them really juicy & succulent.

- You can make a rich gravy (Chicken tikka masala) by tossing the tikkas into a reduced creamy paste of tomato pulp, cream & ground cashewnuts, cooked in mild spices.



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