Tikka Chicken
Submitted by TMcGlinn
Chicken pieces marinated in spiced yogurt with ginger, garlic, turmeric, and coriander, then grilled on skewers until charred and tender. Authentic Indian chicken tikka at home.
YIELD
6 servingsPREP
3 hrsCOOK
20 minREADY
4 hrsThere’s a reason chicken tikka is one of the most beloved dishes on the planet. That spiced, yogurt-marinated chicken hitting the heat of a grill or broiler creates something truly irresistible.
Onion, garlic, and fresh ginger get ground into a paste, then mixed with yogurt, coriander, cumin, turmeric, chili powder, and a splash of vinegar. The chicken soaks in that fragrant bath for three hours, so the spices penetrate deep and the yogurt tenderizes every fiber.
On the skewer and under high heat, the edges char and crisp while the inside stays juicy and succulent. A final squeeze of lemon and dusting of garam masala right before serving brings it all home.
Serve on a bed of crisp lettuce with onion rings and lemon wedges for a proper presentation.
Chef Tips
- Grind the onion, garlic, and ginger into a smooth paste for the best marinade. Chunky bits won’t coat the chicken evenly
- The full 3-hour marination is worth the wait. The yogurt’s acidity tenderizes the meat while the spices work their way in
- Press the chicken pieces flat before marinating so they cook evenly and get more surface area for charring
- If using wooden skewers, soak them in water for 30 minutes first so they don’t catch fire under the broiler
- A sprinkle of garam masala right off the heat adds a warm, aromatic finish that ties all the spices together
Ingredients
Directions
Cut the chicken into 2-inch squares and press flat.
Grind the onion, garlic, and ginger to a paste and mix with the yogurt.
Add the vinegar and spices, and rub into the chicken well.
Leave for 3 hours to marinate.
Sprinkle the chicken with salt if you wish and thread onto skewers.
Place under a hot broiler or over a barbecue and cook until tender and crisp.
Sprinkle the chicken with lemon juice and garam masala and serve on a bed of lettuce leaves surrounded with onion rings and lemon wedges.
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