This is the chicken tikka recipe everyone wants to know.
Whether you are making tandoori chicken tikka to eat on its own or add to a chicken tikka masala, this is the recipe you need to know. Follow this recipe and advice below and your chicken tikka will be as good as, if not better than you get at the best Indian restaurants.
There are of course many tandoori chicken recipes out there and I have a lot of them here on the blog. But it’s this chicken tikka that goes into most restaurant style curries and wraps.
In addition to this chicken tikka recipe, I have also featured step by step photographs to help you make the most famous of all the chicken tikka recipes.
About this chicken tikka recipe.
This is the chicken tikka you will find most often added to curry house style curry favourites such as chicken tikka masala, chicken jalfrezi and chicken chilli garlic.
If you have my books 'The Curry Guy' and/or 'The Curry Guy Bible', you will know how good this chicken tikka is added to a curry!
It is also delicious served on it’s own with a good coriander chutney or hot sauce. The chicken marinade is packed with flavour which soaks right into the chicken tikka, making it not only mouthwateringly good but also juicy and tender.
Which cut of chicken is best for tandoori chicken tikka?
Chicken thighs are the best by far. Chicken thigh meat has the most flavour and it's naturally juicier that breast meat. It also happens to be cheaper than breast meat so it's the best way to go.
At most restaurants, chicken breast is used. There isn't as much flavour in breast meat but it is whiter in colour than thighs which are naturally a little pink even when cooked through.
Too many people were sending their chicken tikka back because they thought the thigh meat wasn't cooked through. So restaurants use breast meat so that they don't have that issue.
Using thigh meat will help ensure your chicken tikka is juicier and more flavourful than what you get at most Indian restaurants.
How long should you marinate the chicken?
You only want to leave the chicken in the first marinade for about 20 minutes. You probably know what happens when you pour lemon or lime juice onto raw fish. It cooks it.
That is exactly what it will do to the chicken. Citrus juice is a natural tenderiser but if you leave it on too long, it will have the opposite effect. It will toughen the exterior of the meat. That is why you add the yoghurt.
Dairy products like yogurt and milk are also natural tenderisers and they counter the effect of the lemon juice. They stop it from cooking the meat and let it do it's job of flavouring the chicken tikka.
Once you have the yoghurt marinade stirred into the chicken, you can leave it to marinate in the fridge for 24 to 48 hours. The longer the better.
Do you have to marinate the chicken tikka that long?
No but you will get a better flavour and more tender chicken if you do.
If you are in a rush, you could just let the chicken marinate while you are preparing your barbecue.
Can you use this tandoori marinade with other meats?
Yes. This is a great all-purpose marinade that you can use on beef, lamb, seafood, paneer and vegetables.
You can also use it with other cuts of chicken such as whole roast tandoori chicken.
How do you cook tandoori chicken tikka?
Believe it or not, most good restaurant cook their tandoori chicken tikka, not in a tandoor oven but over hot coals, barbecue style. They use their tandoors for cooking naans and tandoori rotis as these require a cooler temperature than cooking meat.
If you have a tandoor oven, you want to get it really hot before cooking the chicken so that it chars correctly.
As you will see from my photos, I usually go the skewered chicken tikka route.
Chicken tikka can also be cooked in an air-fryer or in your oven but for the best results, cook it skewered over hot coals. If you would like more information about cooking with a tandoor oven, read how to use a tandoor oven here.
How do you make bright red chicken tikka?
You might want to make bright red chicken which is so popular at restaurants.
The bright red colour is accomplished by adding red food colouring powder. The red food colouring adds no flavour to the chicken so I usually leave it out.
You can, however easily add the colouring to your chicken tikka.
How do you add red food colouring to tandoori chicken tikka?
When you look at a container of red food colouring powder, the label will state that the powder is not to be applied directly to the meat.
Discard that advice! At restaurants, the food colouring is applied directly to the meat which is then stirred in so that meat takes on that red glow. Again, you do not need to add red food colouring unless you want your chicken to be a bright red.
Why can you not add the red food colouring to the marinade?
The marinade it made up of yoghurt and spices. If you were to add the red food colouring to the yoghurt based marinade, you won’t get a bright red but rather a pink. White and red make pink when mixed together and that is what your chicken would look like.
What are the key ingredients in the marinade?
There are really two marinades for most chicken tikka recipes. These are as follows:
For the first marinade
1. Lemon Juice: This soaks right into the chicken and gives it that familiar tart or sour flavour.
2. Garlic and ginger paste: You use garlic and ginger paste in both the first marinade and the second marinade. When you add it to the chicken in the first marinade, it soaks those amazing flavours right into the flesh of the chicken.
3. Salt: A dash of salt brings the first marinade all together for a savoury flavour.
For the second marinade
1. Greek yoghurt: The yoghurt not only tenderises the meat but also stops the chicken from cooking in the first lemon juice marinade. It counters the cooking effect of the lemon juice and also adds a nice complimentary tart flavour.
2. Cream cheese or Parmesan cheese (optional): At many curry houses, about a tablespoon of cream cheese or Parmesan cheese is added. Cheese tastes amazing when grilled. There is very little added and it does not taste of cheese but it really rounds out the flavours well.
3. Garlic and ginger paste: This adds a less intense flavour of garlic and ginger to the marinade.
4. Spices: You add all of the spices to bring it all together. The spices not only add a natural colouring to the chicken but really makes it taste amazing.
Are there variations of this recipe?
Yes. Every restaurant has their own recipe for this chicken tikka but they are all quite similar.
You will see in the short video below that I added finely chopped chillies and also chopped coriander to mine sometimes.
If it sounds good, add it. Try to keep close to the recipe but if you want more spicy or the delicious flavour of coriander (cilantro) there is no reason why you should not add it.
How do you thread the chicken onto metal skewers?
If you are planning on skewering your chicken tikka to cook over a live fire, you need to weave the chicken tikka onto the skewer.
Many people simply stick the skewer through. The problem with this is that when you go to turn your chicken skewers, the skewer rotates but the chicken stays in place.
By weaving the chicken through it's meaty fibres, you can ensure that it turns when you turn the skewer.
How long can you store the cooked chicken in the fridge?
You should be able to store cooked chicken tikka in the fridge, covered tightly for at least 3 days.
So if you are planning a curry feast, go ahead and cook the chicken tikka a few days ahead of serving if that is more convenient for you.
If you do happen to have leftovers, you might like to try this delicious tandoori chicken burger!
Can you freeze chicken tikka?
I don't recommend freezing chicken tikka unless you have already cooked it. Having prepared chicken tikka in the freezer is great as you only need to take it out and defrost it before adding to a curry or two.
When freezing, be sure to freeze in portion sizes that are convenient for you.
Always freeze in air-tight containers or freezer bags and label and date them so that you know what is inside and how long it has been in your freezer. You can freeze chicken tikka for up to 6 months.
What do you serve with chicken tikka?
Whether you are using your tikka in a curry, eating it on its own or wrapping it up in a naan or chapati, the following are alway popular with a good chicken tikka.
You might like to prepare a good tarka dal, chana dal or the slowly cooked and amazing dal makhani.
Personally, I love my chicken tikka with a good chutney or two such as mint chutney, coriander chutney, mint and coriander chutney, tamarind chutney and onion chutney. All of these are also good slathered over a poppadom. So if you're looking to make your chicken tikka into a feast, these chutneys will take your feast up a few notches!
How do you add chicken tikka to a curry?
British Indian restaurant (BIR) curries such as chicken madras and chicken tikka masala require pre-cooked meat and grilled chicken tikka is the best option.
You can simply whip up a curry house style curry sauce, which you will find here and stir it in. Curry house style curries require a base sauce. If time is an issue, you might like to have a look at my new no-base curry house curry recipes. Your chicken tikka can be added to any of those curries even if not called for in the recipe.
Tandoori chicken tikka is also a healthy method of cooking chicken.
When at home I like to make chicken tikka for the family. The kids love it.
All of the chicken skin is removed which makes tandoori chicken tikka and other tandoori chicken recipes, light.
There's nothing like firing up the tandoor oven and cooking the tikka until they're just cooked through and lightly charred on the outside.
This recipe could also be made on a barbecue or even in a hot oven. I actually prefer the barbecued method as it is something I can do outside.
Pro Tips.
- For the best flavour, use chicken thighs. If you want the chicken to look great like it does at restaurants, use breast.
- Always cut the chicken pieces into similar sized pieces so that they finish cooking at the same time.
- Marinate the meat for 24 to 48 hours for optimum flavour.
- Although you can cook chicken tikka in an oven or air-fryer, you will get much tastier results if you cook the chicken over fire.
- Baste the chicken tikka with melted ghee at the end of cooking for even juicier and delicious chicken.
Step by step photographs.
If you like this restaurant style chicken tikka, you might like to try some of these chicken tikka recipes too.
Malai Chicken
Afghan chicken
Chicken Shashlik
Hariyali Chicken Tikka
Pakistani Chicken Tikka
Soola Chicken Kebabs
Stovetop Chicken Tikka
This delicious homemade tandoori chicken tikka is amazing added to the following curry house style curry sauces.
Tikka Masala Sauce
Korma Sauce
Jalfrezi Sauce
Madras Sauce
Vindaloo Sauce
Saag Sauce
Dhansak Sauce
Chilli Garlic Sauce
Bhuna Sauce
Methi Sauce
Passanda Sauce
Ceylon Sauce
Pathia Sauce
Chasni Sauce
Have you tried this recipe chicken tikka?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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How To Make Chicken Tikka
This chicken tikka recipe gets great results. It tastes just like the fantastic chicken tikka you find at the best curry houses. Serve it with a good chutney or add it to a curry or wrap. However you eat it, you are going to love this.
Ingredients
- 1 kilo (2 lbs.) chicken breasts - cut into bite sized pieces (tikka)
- FOR THE FIRST MARINADE
- Juice of two lemons or limes
- 2 tbsp garlic and ginger paste
- 1 tsp salt
- FOR THE SECOND MARINADE
- 250ml (1 cup) plain yogurt
- 1 tbsp cream cheese or grated Parmesan cheese (optional)
- 2 tbsp garlic and ginger paste
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp freshly ground black pepper
- 1 tbsp Kashmiri chilli powder (more or less to taste)
- 1 tsp citric acid powder or amchoor (dried mango powder)
- 1 tsp turmeric powder
- 1 tsp salt (more or less to taste)
- 2 green chillies finely chopped (optional)
- 1 bunch of coriander leaves finely chopped (optional)
- FOR BASTING
- 3 tbsp melted ghee (optional)
Instructions
- Place the chicken tikka in a large bowl and add the garlic and ginger paste. Squeeze the lemon/lime juice over the top and sprinkle with a little salt. Rub this all right into the flesh and set aside while you prepare the second marinade.
- Whisk the yoghurt and cheese, if using until smooth. Then add the remaining marinade ingredients and whisk to combine. Pour this marinade over the chicken and really rub it into the flesh of the chicken.
- Allow to marinaded for 30 minutes or up to 48 hours - the longer the better. If you don't have time to marinate the chicken, you can go straight to cooking but the longer marination time will benefit the flavour and texture.
- When ready to cook, light a barbecue. Gas barbecues will work but I prefer the flavour of charcoal barbecues.
- You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot.
- Skewer the chicken if cooking on a barbecue. You want to weave the chicken onto the skewers and not just stick it through. This will ensure that the chicken tikka turns when you turn the skewers. Rub any excess marinade off the chicken before placing over the fire.
- Cook the chicken tikka on the skewers turning occasionally until the chicken is cooked through and the edges are blackened. This should take about 10 minutes. As the chicken is almost cooked through, baste it with the melted ghee, if using. Please do use it as your chiicken tikka will be better. You can substitute butter if you don't have ghee.
- Season with salt to taste if needed and serve immediately with a good chutney or add it to our curry house style curries or wraps.
Notes
Using the marinade.
This marinade is not only good on chicken tikka! You can follow the same procedure with beef, lamb, paneer and vegetables. You can even apply it to fish but fish only requires about 20 minutes in the marinade.
Other ways of cooking the chicken tikka
You can also air-fry chicken tikka or cook it in a hot oven. To air-fry, check out this recipe. If you would like to cook your chicken in the oven, try this method..
You can even cook chicken tikka on the stovetop.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 262Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 2mgSodium: 3156mgCarbohydrates: 23gFiber: 3gSugar: 13gProtein: 5g
Simon @ Rice & Sticks says
Another great trick a indian guy taught me. Sprinkle chat masala and lime juice for enhanced flavors
Jim Breton says
Hi Dan,first of all,what a great site ,you have done a great job,i bought your e-book yesterday and this week about to make a batch of your large base sauce,my first dish i will attempt will be your chicken jalfrezi,im looking for a simple vegetable curry recipe to accompany a biryani or tandoori chicken,i will let you know how i get on with the jalfrezi.
Dan Toombs says
Hi Jim
Thank you very much for buying my book. Hope you enjoy the recipes. Happy cooking.
Dan
John Boy says
How did you get on with the jalfrezi Jim. Was it moist my old boy
PaulV says
Hi Dan
Here's a question for you. I want to make a dairy-free Chicken Tikka - and suggestions how to make this without yoghurt??
Thanks!
Dan Toombs says
Hi Paul
There are so many ingredients in this so you really could just leave the yogurt out and still have a good marinade. Good luck.
Dan
Melissa says
I use the thick part of a can of coconut milk for my "yougart" marinades and it works nicely. Good luck!
Melissa says
I use the thick part of a can of coconut milk for my "yogurt" marinades and it works nicely. Good luck!
Nathan Dc Jones says
You can use cocconut milk insted of yogert
Dan Toombs says
Hi Nathan
You could but it would taste completely different. It would still be good though. The yoghurt is there as a meat tenderiser but chicken is usually quite tender anyway. Give it a try.
Thanks,
Dan
Thrifty Lesley says
Hi Dan
What does the citric acid powder do? Is it essential ?
Lesley
Dan Toombs says
Hi Lesley
Citric acid powder is really tangy. Lots of restaurants us it. The more traditional way of getting that flavour is using mango powder (achoor powder) which is available in Asian shops. Hope this helps.
Dan
Andrew McGill says
Hi Dan
I have got mango powder, is the amount the same as citric acid powder I.E. 1 teaspoon?
Andy
Dan Toombs says
Hi Andy
That should be fine. Good luck.
Dan
Barry says
amchoor powder
Also why is the chicken so red - food colouring?
Dan Toombs says
Hi Barry
I'm not sure if you are asking but if you are, yes, you can use amchoor powder instead of citric acid powder. It is much more authentic. The meat is read from food colouring powder which adds no flavour. It is only there for appearance and can be left out.
Thanks,
Dan
Vipin says
Hi Dan
Thanks for your lovely recipes. I really loved your Chicken Corma recipe. One question, I think its ( amchoor powder ) which you might be referring to, in one of your earlier reply ?
Thanks
Dan Toombs says
Hi Vipin
I can't find the reply you are referring to but yes, amchoor powder can be substituted for the citric acid powder. It is much more authentic. Thank you very much. I'm really glad you liked the korma recipe.
Cheers,
Dan
John Boy says
Thanks for the helpful tip Dan
Dan Toombs says
Thank you John.
Linsay says
@Dan Toombs,
Can I leave out the citric acid in this recipe?
I have hunted high and low and couldn’t find it or mango powder?
Some sites suggest white vinegar? Would that work?
Thank you
Dan Toombs says
Yes just leave it out or add some extra lemon juice.
Thanks
Dan
Amanda Bower says
@Linsay, I know this is a very late answer but you can get it off Amazon.
Nick says
Just wanted to say, I have been making this recipe for years and it's an absolute crowd pleaser. In the rare event that there's any leftover it makes an amazing curry the next day.
Dan Toombs says
Really good to hear.
Thanks very much.
Dan
Patricia downie says
Hi Dan your picture show limes but your recipe says lemon does it matter which one thanks loving the recipes .
Dan Toombs says
Hi Patricia
I'll have to have a look at that. I use both. Whatever I have on hand.
Thanks
Dan
jonny says
Hi Dan, great site! I just have a couple of questions, at the start of the ingredients you have "tablespoon of salt" and then further down there is "teaspoon of salt" Is the tablespoon of salt just what you would sprinkle on the chicken with the lemon at the start and the teaspoon is what goes directly into the marinade? I was also wondering how you get red colour? When I made this, the marinade was green? Lastly, is it possible to use chili powder instead of fresh green chilis, if so how much should I add? Thanks and keep up the fantastic work!!
Dan Toombs says
Hi Jonny
Thanks for your question. If you look at my photos, the marinade is green. The chicken is marinated first in lemon juice, salt and red food colouring which is optional. The food colouring has no flavour but it helps achieve the curry house chicken look. As for the salt, I have adjusted the recipe to one teaspoon (more or less to taste). As far as the chilli powder goes, choose one with a heat level that you like. You could definitely use chilli powder instead of fresh chillies but the end result will taste different. Be sure not to add too much if you are not a big spice fan.
Thanks
Dan
Josh says
Dan:
Great blog! I'm just starting out trying your recipes, but have a few questions. With Tikka chicken, like Jonny, I'm also confused regarding the salt. As Jonny noted, the recipe lists salt twice: 1 Tbs early on, and later a tsp which is listed as 'optional'. I think Jonny's question was asking whether one should add at least 1 Tbs (as listed in the first part) and then choose to add up to 1 tsp more, or is there an error and one of these amounts or steps is a error? Can you clarify if tyour are saying the minimum is 1 Tbs, and whether you should it go in early like a rub, or later etc.?
As to the rest of the recipes, any chance you adjust your recipes to read in grams at some point? I'm in the US and have learnt that a Tbs, tsp, cup, pint, gallon etc. are very different in different countries. This can result in a totally different result with flavours being way off.
Thanks for your great blog!
Dan Toombs says
Hi Josh
Thank you. I'm afraid the blog is kind of on the back burner these days so I won't be updating old recipes. Unfortunately, I just don't have the time. I might though when my schedule quiets down. Just use salt to taste. My recipes are really just recommendations that you can use as guides.
Thanks,
Dan
Chris says
Hi Dan,
First of all I would like to thank you for your great site. I already made a large batch of your BIR base curry some while ago and tried the Madras and Korma which where a huge success at home.
Now I would like to make the Tikka Masala. I have several questions related to the tandoori chicken recipe.
First of all, is it reasonable to make a large batch of chicken and then deep freeze post of it for later use, without affecting the quality and taste?
Second, the typical red colouring, can it be obtained otherwise than by using food colouring? I have some Wilton Icing colours at home that I use for colouring kakes. Could this one be used as an alternative to the powder you mention in the recipe?
Many thanks for your help.
Chris
Dan Toombs says
Hi Chris
Thank you. The chicken can definitely be cooked and frozen for up to two months without losing much flavour. I do this all the time. As for the colouring, you could just leave it out as it adds no flavour. You could also try using beet root powder which I use from time to time. It isn't as red but still works nicely.
Dan
Ann says
Hi Dan! Just wondering if there is a different way to cook the chicken if I don't have a grill :/
Thanks!!
Dan Toombs says
Hi Ann
This chicken could also be shallow fried in a pan but you will not achieve the same tandoori flavour. Barbecues work really well.
Thanks
Dan
Andy says
Hi Dan, been looking for a good tikka recipie for years now but still struggling.
Did you not find that by blending the yogurt that it becomes very watery? or are you doing this intentionally ??
This has been my experience when making dips etc.
Good site and keep up the good work.
Dan Toombs says
Hi Andy
That one is intentional. very thin. Try this one with a much thicker marinade. https://greatcurryrecipes.net/2015/12/28/palash-mitras-tandoori-murgh-malai-tikka/
Thanks
Dan
Liz says
His. Is your book only available on Kindle.?
Dan Toombs says
Hi Liz
For now. You can download apps though to read them on other devices like iPad, iPhone and Android phones and tablets. Hope this helps.
Thanks
Dan
Clare Forker says
Are you using a nutribullet to grind your spices?
Many thanks
Clare
Dan Toombs says
Hi Clare
I haven't tried that one. No, I use a Waring spice grinder. Love it.
Thanks
Dan
Simon says
Hello, on these pictures is some red powder. What is it please.
Thanks
Dan Toombs says
Hi Simon
It's just red food colouring powder. It is only for appearance and adds nothing to the flavour.
Thanks
Dan
Sue says
What do you do with the marinade?
Can you use it in the curries or do you just throw it away?
Made two curries last night, best yet, thank you.
Dan Toombs says
Hi Sue
You can add the marinade to the curry. As it is yogurt based, be sure to add it slowly. One tablespoon at a time and then simmer until cooked so you don't have any raw meat juices.
Dan
Dan Toombs says
Hi Mike
It goes both ways. They give me recipes to share here on the blog and I give them a mention. It's great for publicity and I get awesome recipes. 🙂
Dan
Jess says
Hi I have some cooked chicken...can I still marinade?
Dan Toombs says
Hi Jess
No, once it's cooked it won't marinate very well.
Dan
Ian says
Hello Dan,
Been looking through your site and very tempted to buy the book but thought I would try a recipe 1st to make sure the recipes are restaurant style.
I thought I’d try the Chicken Tikka as it’s one of our favourite starters.
After looking at the recipe though the photo’s don’t match the recipe:
1st Photo shows limes which are never mentioned
5th Photo shows the limes in a bowl with chicken and what looks like salt & cracked black pepper, the cracked black pepper isn’t mentioned.
Recipe doesn’t mention how long to leave the chicken marinating in the food colouring, limes, salt & pepper but when shown in the 2nd marinade the chicken is VERY red as if marinated for some time.
Ian
Dan Toombs says
Hi Ian
Thanks for noticing. It's really difficult to cook while photographing. I'll try to get that fixed next time I cook the recipe.
Dan
Sean park says
Made so many curries from your website, it's amazing often get asked by guest if I have bought this from a curry house and served it up, Thank you love the tandoori chicken recipe my favourite .
Dan Toombs says
Thanks Sean
Really glad you like the recipes. Thanks for stopping by.
Dan
Russell says
I'm thinking of baking in the oven with foil wrapped around it, I guess it won't give the chargrill effect but should still work perhaps? Thanks!
Dan Toombs says
Hi Russell
It will still work and no you won't get that char but it still tastes great.
Thanks,
Dan
Sana says
Why is it red? Mine wasnt
Dan Toombs says
Hi Sana
It's red food colouring powder. To be honest, I don't usually use it as it adds no flavour. I showed it being added in the photographs. 🙂
Thanks,
Dan
alan says
Have not tried it but it seems a lot of work, ingredients and mess to make the marinade , surly a shop bought one would be just as good as it has all the same ingredients. Most restaurants use pateks sauce as well.
i notice you missed one secret ingredient , did you know mint sauce is traditionally mixed in at most English Indian restaurants
Dan Toombs says
Hi Alan
Thanks for stopping by. I've seen so many recipes, some including mint sauce. I'm not a big fan with chicken but add it if you like. I like to look at my recipes as guides which you can add to. Enjoy.
Dan
A Singh says
No cooking oil to the marinade?
Dan Toombs says
Hi
No, I don't put oil in that marinade.
Thanks
Dan
Victoria Tinca Leahy says
@Dan Toombs, We liked the recipe a lot it was delicious
Neil says
Hi Dan
Great website and great recipes
I am going to make the tikka masala and was wondering if you have tried adding ground almonds to the recipe? I was under the impression from Indian restaurant menus it was an integral part of the dish we love!
Dan Toombs says
Hi Neil
Thank you very much. Yes I have used ground almonds in my chicken tikka masala. It isn't in the recipe on my blog but will feature in my printed cookbook, out May 2017. Try adding about a tablespoon ground almonds to this recipe. You could add a little more if you like.
Thanks,
Dan
Leanne says
Hi. Can i ask is garam masala used in this reciepe. Just one of the pictures states garam masala is not pictured so im unsure if its not pictured as its not in the reciepe or not pictured as it wasnt there when you took the picture. Thanks
Dan Toombs says
Hi Leanne
Thank you for your question. First I would like to stress that this recipe needs some work. It will work but I have improved it over the past few years. Garam masala is not used in this recipe but a tablespoon or so certainly wouldn't hurt. these days a blend all the marinade ingredients first and then add them to the yoghurt. Then I mix the into a smooth emulsion by hand. It works much better but this recipe does work fine. Good luck and hope you like the recipe.
Dan
Gary says
Hi Dan how many spoons of the red food colouring do you use?
Many thanks
Dan Toombs says
Hi Gary
That's a personal thing. I've seen chefs use loads and thought the end result looked terrible but they were happy with it. I only use about a half teaspoon or teaspoon. I suggest adding just a pinch and then adding more until you are happy with the colour. Good luck.
Dan
Marian Stewart says
Hi Dan
I have been looking for a recipe for Chicken Pasanda a dish I had in a restauant in Aviemore Scotland nearly 40 years ago and could not find the recipe in cookery books. Today I typed Chicken Pasanda recipes in Google and up came your recipe. I have just made it and its the same authentic taste I had in that restaurant all these years ago and its ....delish.............Thank you will definitely be ordering your new book on Amozon
North of the boarder we have Pakoras for starters, but they do not have them in restaurants south of the boarder, only onion bagees.
Do you have Pakoras recipes in your new book for them ??
regards Marian Stewart
Paisley
Dan Toombs says
Hi Marian
Thank you very much. I'm glad you liked my recipes. Good news! I not only have a recipe for chicken pakoras, I also have a recipe for the famous red pakora dipping sauce in the new book. 🙂
Thank you.
Dan
Chris says
Hi Dan, love your recipies and have bought most off your email books
We are curry mad and could eat it every night. I am going to have another go at the Base sauce as have been a little disappointed with the resulting curries.
Hers a a strange one, made the vindaloo from your low fat book, and it's the best curry we have made in 3 years off trying, the taste was brilliant.
One more thing, we cook our tika on metal skewers in a gas oven, the taste is great but it is always dry. Any tips on how to stop this. We probably cook it for about 30 to 40 mins.
Thanks for sharing a great love for curryies,
Chris
Dan Toombs says
Hi Chris
Sorry to hear that you have been disappointed with the base sauce recipe. It is very authentic as I have seen it made amy times at restaurants. I'm not sure what went wrong but often people don't like the flavour of fenugreek. Try leaving that out and see what you think.
With regard to the chicken, it really depends on what size you cut your chicken pieces and the meat you use. Normally, chicken breast is used as it looks better. Chicken thigh meat isn't as pretty but it is a lot juicier and has more flavour. Be sure your oven it pre-heated to its highest setting. I think you might be cooking the chicken too long. It only needs to cook through. If you continue to cook it after it is fully cooked, it will dry out very quickly as there is very little fat to keep it moist. You could baste it with butter which is very nice but of course adds calories.
Hope this helps.
All the best,
Dan
Chris says
Thanks Dan, will definitely be trying again. I am going to order your hardback as a way of thanking you for all your tips.
Keep up the good work.
Dan Toombs says
Thank you very much Chris! I'm always happy to help. 🙂
Dan
Chris says
Hello Dan,
Going to make the Lamb Dhansak today but wanted to substitute the meat with chicken. Would this be OK?
I notice the recipes make reference to a tablespoon of ingredients. I had thought tablespoons vary in size as mine is absolutely huge. What's the best way to get round this? I notice 15g is equal to a tablespoon - should I use this?
Chris.
Dan Toombs says
Hi Chris
Thank you. Yes, chicken can be substituted in the dhansak. It doesn't need to cook nearly as long. Just cook it until cooked through. I use 15ml tablespoons but to be honest, I rarely measure things out at home. If you think a measure looks like to much, just add less. You can always add more to taste at the end.
Good luck,
Dan
chad says
hi dan,i have been making curries for years,but there was always something missing.just bought your book,the curry guy a couple of weeks ago.it's the missing link iv'e been looking for.your base sauce is brilliant,i've tried a few different base sauces in the past but no others compare to yours.. thanks a lot. all my curries are tops now.
Dan Toombs says
Hi Chad
Thank you very much for buying my book! I'm really happy you are enjoying it. Much appreciated.
Cheers,
Dan
ndemi says
My love for chicken guarantees me to try this recipe tonight,tonight!
Peter says
Hi!
I was just wondering, should I leave the lemon/salt juices with the chicken when adding the yoghurt marinade? Or should I pour it off first?
Thanks!
Dan Toombs says
Hi Peter
Leave it all. The lemon juice and salt becomes part of the marinade.
Thanks,
Dan
Peter says
Thank you for the swift response! 🙂
Lisa says
Hi does the tandoori chicken tikka have to have citric acid powder as I'm struggling to buy it ?
Dan Toombs says
Hi Lisa
It doesn't have to have it. The citric acid powder offers a nice tangy citric flavour. You could use amchoor (dried mango powder) instead in the same amount. You could also just squeeze a little lemon or lime juice over the cooked chicken. Hope this helps.
Dan
Ben Edwards says
Hi Dan,
Just bought your hardback book and made the Chicken tikka, currently in the fridge.
Noticed that the method and ingredients above are completely different. I guess that is the beauty to Indian cooking there are so many different ways of subtly changing tastes and textures but cooking the same thing.
The marinade in your picture for this recipe is green, however the one I've just done is a very light brown.
Dan Toombs says
Hi Ben
Either way, the marinades should still work really well and taste great. The recipes in my book are different to those on my site but all are equally authentic curry house recipes. Thank you very much for purchasing my book. I hope you enjoy the book and recipes.
Thanks,
Dan
James says
Hi.
Thanks for the recipe. Can I use paprika powder for colour instead of the actual food colouring product?
Thanks
Dan Toombs says
Hi James
You sure can. The food colouring adds no flavour but gives the meat the authentic tandoori appearance. You won't get that from paprika but to be honest, I rarely use food colouring.
Thanks,
Dan
Louise Treagus says
Hi Dan
I was born and raised in Birmingham and have never tried food that even holds a candle to the curry houses back home, since leaving I have tried to cook curry’s using every recipe book and tv recipe and they are always a big disappointment, I found your blog and thought wow this guy is making some bold claims! so I just had to buy your book, it arrived today and I spent all afternoon making the base sauce you could smell my house from 2 streets away, I marinated the tandoori tikka for 6 hours and made chicken tikka masala for dinner tonight, I actually can’t believe the taste!!! it was just incredible, you deserve every positive review the whole family loved it, I can’t wait to try the other recipes and I have enough base sauce to make them all lol thank you for your recipes x
Dan Toombs says
Hi Louise
That is great to hear. Thank you so much for picking up my book. I'm really happy you are enjoying the recipes.
Cheers,
Dan
Nigel says
Ho can I keep the ckicken moist as it was very dry
Dan Toombs says
Hi Nigel
It shouldn't be dry at all when cooked this way. You might have over cooked it a bit. One thing you could do, however is baste it with melted ghee or butter while cooking which will help.
Thanks,
Dan
Richard Lewis says
Hi Dan, my names Rich, I was just wondering about the recipe it says lemon juice but in the images your marinating the chicken with limes... which one works best limes or lemons..
your base curry sauce is amazing.
Thanks
Dan Toombs says
Hi Richard
In the recipe I usually use lemons but you could use limes. They are both fine!
Thanks very much.
Dan
Lee says
Hi Dan forgot to put the coriander in the marinade and poured it onto chicken,can I put blitzed coriander in afterwards thanks
Lee says
Meant to say your chicken tikka recipe😜
Dan Toombs says
Yes! Put it in whenever. That can be put in at the beginning or end of cooking.
Dan
gurj says
Hi Dan,
Where did you get your barbeque and skewers from? I am looking to purchase a similar one?
Dan Toombs says
Hi Gurj
I have a large collection. Most I picked up at Middle Eastern and Asian shops. The skewers at the bottom of the post came with my kebab BBQ which was supplied by Thuros.
Hope this helps,
Dan
Abs says
This recipe is very good. I used lemon and lime juices and left for 54 hours. The end result, one of the best tandoori chicken I’ve had. Well done sir, I take my hat off to you!
Dan Toombs says
Hi Abs
Thank you very much for that. I'm really happy you enjoyed the recipe.
Cheers
Dan
Vinay Dixit says
Very nice sir, I learned how to cook the Tandoori Chicken tikka, article was awesome. Thnxx for sharing.
Dan Toombs says
Thank you Vinay.
Dan
RICHARD says
HI Dan,
How would you cook the bit size chicken breast pieces for in a pre heated oven?
It's for the marinated tikka.
Cheers
Dan Toombs says
Hi Richard
It depends on the size of the chunks of chicken but I usually cook for about 20 minutes at 200c. Then place it all under a hot grill to char. Hope this helps.
Dan
john says
hi dan, could i marinade the chicken in an oven dish and then stick the dish in the oven to cook it?
Dan Toombs says
Hi John
You could definitely cook the chicken in the oven. As for the curry, that would work too but it would be different. It wouldn't be like a curry house curry but it would probably still be good.
Thanks,
Dan
Tom Allcock says
Hi Dan,
I just wanted to reach out and say a big thank you for taking the time to do all of the research for your books and blog. I am a relatively experienced home cook, but following your Tikka Masala recipe, my wife has just declared it to be the best cury that she has ever eaten.
I made the big batch of the base sauce at the weekend and have had 2 curries since.
Tom Allcock says
Once I have worked my way through your first book, I suspect i will be picking the others up.
Dan Toombs says
Hi Tom
That is so good to hear, than you for letting me know.
Dan
Neha says
Hey Dan! I like really spicy Indian food and the recipes that I've tried normally have red chilli powder and kashmiri laal mirch added to them. Would you recommend any additional ingredients to turn up the heat in this recipe? Thanks in advance!
Dan Toombs says
Hi
If you like really spicy food I would add the hottest chillies you can find. Most supermarkets sell the harbanero chilli which is a hot one. Also I know a lot of people add Mr Naga chilli paste to spice this up which is also widely available.
Thanks
Dan
Tom says
Can you recommend a substitution for non dairy eaters for the yoghurt? I used Oatly's oatgurt this time which came out pretty well, but wondering if there's something better, not sure if the oatly stuff will have the right pH. Thanks!
Dan Toombs says
Hi
I can't really think of an alternative to yogurt but just leave it out and it will still be good.
Thanks
Dan
Kirsten says
Hi Dan, I don't have a barbecue, what would be the best way to cook the chicken please? Thanks so much
Dan Toombs says
You can easily grill the chicken or just in the oven will also work.
Thanks
Dan
Sophie says
HI,
just discovered your site and look forward to trying these recipes. I was wondering, other than grilling or oven cooking the chicken, could I cook it in a iron griddle pan? Thank you
Dan Toombs says
Hi
Yes, you could certainly use an iron griddle to cook the chicken.
Thanks
Dan
Sarah Scriven says
Hi Dan
Made the curry base last night and then the Jalfreizi - wow it was amazing, so impressed with your recipe I've just bought your new book so we can try some more of your recipes. Now I'm going to marinade some chicken ready for making another curry for tomorrow night when the book arrives. Thanks for the amazing recipe, I couldn't fault it.
All the best, Sarah
Dan Toombs says
Great to hear and thanks for your lovely message.
Thanks
Dan
Kiah says
Hi,
I’m really excited to try your curry recipes and I’m going to try to make this chicken tikka today, but my partner can’t eat dairy, would a soy based alternative yoghurt work the same way in the marinade with stopping the ‘cooking effect’ of the citrus?
Dan Toombs says
I have never tried that so if you give it a go let me know how it is.
Thanks
Dan
Sarah Timbrell says
Hi Dan, am making this recipe next weekend and would love the chicken to look red just like the pictures, what food colouring powder did you us for this please?
Dan Toombs says
I can't remember the brand I use at the moment but it is readily available in Asian markets or you can use beetroot powder if you would like to go the more natural route.
Thanks
Dan
sue scrivener says
Hi Dan, can you confirm if after marinading for 24 hours or so, can i then freeze for using at a later date ? I'm planning a big bbq after lockdown and it would be good to plan ahead a little. Thanks
Dan Toombs says
Yes, you should be fine to freeze at that stage.
Thanks
Dan
Sandra says
Hi dan
Regarxing tbe chicken tikks can i freeze tbe rwaw chicken in the marinade to cook later
Thanks
Sandy
Dan Toombs says
Yes, I see no reason why you can't freeze the raw chicken in the marinade. Just defrost thoroughly before you cook.
Thanks
Dan
Peter says
Hey Dan,
I just bought your book and wanted to make Tikka masala. I am wondering if I can either store the barbecued chicken or the curry as a whole in the freezer as I don't always have time to make everything from scratch.
But if I would at least be able to barbecue a big batch of chicken every once in a while that I can pull out off the freezer when needed, that would be a huge time saver.
Thanks!
Dan Toombs says
I see no reason why you could not freeze the barbecued chicken if you take all the normal precautions with freezing and storing meat.
Thanks very much.
Dan
Kate Richardson says
May sound a bit thick but do you finely chop the coriander leaves and add to the second marinade or do you serve the tikka on the coriander leaves?
Dan Toombs says
You can do whatever you prefer really but I would finely chop the coriander and add to the marinade.
Thanks very much.
Dan
james says
Hi Dan,
When I have pre made you're tandoori chicken tikka can I store the cooked meat ready to use in a curry later please ?
Caroline Toombs says
Yes, I see no reason why you can't store it in a refridgerator for a few days.
Thanks
Dan
Kris Kellas says
Hi Dan, Thanks for taking the time to share these recipes. I am a newbie to cooking currys from scratch. I done the base sauce, tandoori tikka chicken with the Jalfrezi recipe. It was lovely! My wife and I thoroughly enjoyed it. All polished off with a beer. I found the taste of Lemon a little bit over powering. I didnt have citric acid powder to hand so I left that out would could this have affected the lemon taste? Or maybe I should just try 1 lemon next time. I marinated the chicken for 48hours. I shall be buying your book to try out some more recipes and looking forward to sharing beautiful currys with friends and family. Thanks, Kris
Dan Toombs says
Thanks very much for your message. Yes, just try using less lemon next time.
Dan
Mikey bertram says
Hi Dan I made this and it was fantastic.
I would like to know how to make smaller batches though as I often work out of town and sometimes it goes to waste as my kids don’t appreciate the chicken tikka as much as me.🤦🏻♂️I know go figure lol
Dan Toombs says
Great you enjoyed the recipe. I'd day just halve my recipe but maybe be a bit careful with the hot spices. Add those to taste or a little less than half.
Thanks again
Dan
Maggie says
Hi could you use paprika for color a little goes a long way and it's used in Sri Lankan curries at times?
Dan Toombs says
Yes, you could certainly use a bit of paprika for colour.
Thanks very much.
Dan
Dawn says
Hi I've just bought your book and the marinade for Tandoori Chicken tikka is different from your website. There is parmesan cheese in the marinade in the book. Is this correct? Thank you.
Dan Toombs says
I do update my recipes occasionally. I learnt the trick of adding Parmesan to the marinade after writing the recipe on my blog. Parmesan does add an extra kick so go with it if you have some.
Thanks very much.
Dan
Kristan says
I have made this several times already and I keep coming back to this recipe. Excellent.
Dan Toombs says
Really good to hear.
Thanks very much
Dan
Ruth says
What if you don’t have a BBQ is there another to cook this that you’d recommend please
Dan Toombs says
You can sue a grill and that works really well too. An air fryer also works.
Thanks
Dan
Melvyn Sibson says
Could this be done dairy-free with a non-dairy yoghurt?
Dan Toombs says
I don't think that would work as it is the dairy that softens and tenderises the meat.
Thanks
Dan
mike says
Hi there,
What is the name/make of the grill you are featuring? I use either a Jamaican Jerk pan or my tandoor, but both take a lot of charcoal…. your BBQ seems an ideal size for smaller cook-ups.
Many thanks for your excellent recipes and tips, meanwhile.
Dan Toombs says
I used a Thuros portable bbq for this recipe which I love
Thanks
Dan
Mark says
Hello Sir!
I'm marinating right now! One question, how much marinade do I leave on the chicken while grilling? Wipe it off or just sling it on the grill as is?
Thanks!
Dan Toombs says
Make sure it’s not too thickly coated but you can leave quite a bit on.
Thanks
Dan
Garry says
Why the cheese?
Dan Toombs says
It just adds a nice salty flavour, they do it a lot in curry houses. If you’re not convinced leave it out.
Thanks
Dan
Nanajee Travels says
Very nice and easy
Thanks for sharing!!!!
Adam says
I've done this recipe a few times and the chicken goes mushy due to too much acidity from lemon and yogurt, so im gonna not use as much lemon yogurt and use more oil in marinade, there's literally no fibrous texture, maybe I'm doing something wrong ?
Dan Toombs says
That definitely shouldn’t happen. Try marinating for a much shorter time, maybe only 30 minutes.
Thanks
Dan
Dan Toombs says
If you marinate it for less than 30 minutes that should definitively not happen so just make sure you don’t marinate tot too long. Good call reducing the lemon, that should help too.
Thanks
Dan