This easy Pakistani chicken tikka is so good!
There are so many recipes for tandoori chicken. I’ve tried hundreds at restaurants and at home and have many more to get through.
I think that if you try this Pakistani chicken tikka recipe, you’ll understand why it is one a of my go-to recipes.
About this Pakistani chicken tikka recipe…
This has to be one of the first recipes for tandoori chicken I ever learned.
Back when I first moved to the UK, a chef friend showed me this recipe. He told me how important it was to allow the chicken tikka to marinate for hours!
The recipe calls for quite a lot of yoghurt. You don’t need to use that much. In fact, if serving this Pakistani chicken tikka on its own or with naans, you should use half as much.
If using the meat in a curry, however, be sure to use it all. Then scrape off as much marinade as you can before grilling and use the remaining marinade to flavour your curry sauce.
Does this Pakistani chicken tikka have to be done on the barbecue?
Not at all, though that’s how I prefer to cook it.
You could also use a little trick called the dhungar method. This is an Indian and Pakistani method of giving tandoori meat and vegetables a smoky flavour while cooking indoors.
To do it, you just need a piece of lumpwood charcoal. Light it and place it on a two layer thick piece of foil.
Then place the charcoal and foil in the centre of your marinating meat. Drizzle a little oil over the charcoal and it will begin to smoke. Cover the bowl and allow to smoke until the smoke subsides.
There you have it, easy, Pakistani chicken tikka that can be cooked in the oven with a delicious smoky flavour.
Photos of how to make this Pakistani chicken tikka…
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I hope you enjoy this Pakistani chicken tikka recipe. If you do try it, please leave a comment. I’d love to hear from you.