Chicken Tikka Recipe

Name: Chicken Tikka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds (800 grams) boneless, skinless chicken, cut into 1 1/2-inch (4-cm) cubes; 1 teaspoon Kashmiri chile powder or paprika powder; 1 tablespoon freshly squeezed lemon juice; 1/2 teaspoon table salt; 1/2 cup (125 grams) plain yogurt, drained until thick (see Notes); 1 teaspoon Kashmiri chile powder or paprika powder; 1 teaspoon table salt; 1 tablespoons fresh ginger paste; 1 tablespoons fresh garlic paste; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon garam masala; 2 tablespoons refined mustard oil; 2 tablespoons melted butter; 1/2 teaspoon chaat masala; 2 onions, cut into rings; 1 medium lemon, cut into wedges

Servings: persons

1 3/4 pounds (800 grams) boneless, skinless chicken, cut into 1 1/2-inch (4-cm) cubes
1 teaspoon Kashmiri chile powder or paprika powder
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon table salt
1/2 cup (125 grams) plain yogurt, drained until thick (see Notes)
1 teaspoon Kashmiri chile powder or paprika powder
1 teaspoon table salt
1 tablespoons fresh ginger paste
1 tablespoons fresh garlic paste
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon garam masala
2 tablespoons refined mustard oil
2 tablespoons melted butter
1/2 teaspoon chaat masala
2 onions, cut into rings
1 medium lemon, cut into wedges

1
Put the chicken in a deep bowl.
2
Place the chile powder, lemon juice, and salt in a small bowl, and stir well.
3
Rub this paste onto the chicken cubes so that they are evenly coated.
4
Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.
5
Make the marinade: Put the yogurt in a bowl.
6
Stir in the chile powder, salt, ginger paste, garlic paste, lemon juice, garam masala, and mustard oil.
7
Whisk until smooth.
8
Rub the yogurt mixture into the chicken so that all the cubes are well coated.
9
Cover the bowl and put it in the refrigerator for 3 to 4 hours to marinate.
10
Meanwhile, soak some wooden skewers in water.
11
Preheat the oven to 400F/200C.
12
Thread the chicken cubes onto skewers.
13
Arrange in a single layer on a rimmed baking sheet and bake for 10 to 2 minutes or until the chicken is cooked through.
14
You can also cook them in a moderately hot tandoor for 10 to 12 minutes.
15
Baste with the butter and cook for 2 minutes more.
16
Sprinkle with chaat masala and serve with onion rings and lemon wedges.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 pounds (800 grams) boneless, skinless chicken, cut into 1 1/2-inch (4-cm) cubes, 1 teaspoon Kashmiri chile powder or paprika powder, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon table salt, and more.

Yes, Chicken Tikka falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tikka

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