Chicken tikka can be used in so many different recipes!
Chicken tikka being cooked by chefs at Hasan’s
My Latest and Favourite Chicken Tikka Recipe is in my New Hardbound Cookbook!
I remember last year’s World Curry Festival in Bradford. I was walking around checking out the food stalls and noticed a very long queue in front of Hasan’s stall. That day they must have served tons of chicken tikka to hungry visitors! I ordered mine served on fresh naans. Those succulent pieces of chicken were to die for.
The thing is, it’s not difficult to make chicken tikka at home. It’s nice to go out to dinner and get spoilt with gorgeous food but let’s face it… that’s a real treat. When at home I like to make chicken tikka for the family. The kids love it and as all the fatty skin is removed so it’s also quite good for you.
There’s nothing like firing up the tandoor oven – a little birthday surprise from my wife – 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.
The meat can be served on its own or used in curries. Chicken tikka masala anyone? I love the smoky flavour barbecued chicken tikka adds to my curries.
There are many different great chicken tikka recipes out there. Here is one of mine. Enjoy.
Some of the ingredients you need to have on your list.
Free range chicken is always best!
The spices you need.
Love the spice dabba.
Chicken marinating in the lime juice and salt and pepper.
Add the red food colouring powder (if using) to the first marinade.
Blend all the second marinade ingredients.
Rub the blended marinade into the chicken pieces and allow to marinate for 3 to 48 hours.
Allow to marinate for 3 to 48 hours. The longer the better.
Kebab grills are perfect for making chicken tikka.
Cooking on skewers chars the exterior while keeping the meat so moist and tender.
So good!
Dig in!
International & UK Orders
- 1 kilo (2 lbs.) chicken breasts - cut into bite sized pieces (tikka)
- Juice of two lemons
- 1 tablespoon salt
- 250ml (1 cup) plain yogurt
- 2 tablespoons garlic puree
- 1 tablespoon ginger puree
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- 1 teaspoon citric acid powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt (more or less to taste)
- 2 green chillies finely chopped
- 1 bunch of coriander leaves finely chopped
- Place the chicken tikka in a large bowl and squeeze the lemon juice over them and sprinkle with a little salt.
- Now, place all the marinade ingredients in a blender and blend to a fine paste.
- Cover the chicken pieces with the marinade ensuring the chicken tikka are completely coated with the marinade.
- Allow to marinaded for six hours or up to 48 hours - the longer the better.
- 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.
- Cook the chicken tikka on skewers turning occasionally until the chicken is cooked through and the edges are blackened.
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