Mustard-Flavored Chicken Tikka Recipe

Name: Mustard-Flavored Chicken Tikka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs (1 kg) skinless boneless chicken breasts; 1/4 cup (50 mL) freshly squeezed lime or lemon juice; 3 tbsp (45 mL) ginger paste (see Notes); 3 tbsp (45 mL) garlic paste (see Notes); 1 tbsp (15 mL) hot mustard, preferably English mustard; 1 tsp (5 mL) salt or to taste; 1/4 cup (50 mL) chickpea flour (besan); 1/4 cup (50 mL) pure mustard oil (see Notes); 3 tbsp (45 mL) thick plain yogurt; 1 tbsp (15 mL) minced green chiles, preferably serranos; 1 1/2 tsp (7 mL) cayenne pepper; Oil for oiling grill; Metal skewers or 20 long bamboo skewers, soaked in water for 30 minutes

Servings: persons

2 lbs (1 kg) skinless boneless chicken breasts
1/4 cup (50 mL) freshly squeezed lime or lemon juice
3 tbsp (45 mL) ginger paste (see Notes)
3 tbsp (45 mL) garlic paste (see Notes)
1 tbsp (15 mL) hot mustard, preferably English mustard
1 tsp (5 mL) salt or to taste
1/4 cup (50 mL) chickpea flour (besan)
1/4 cup (50 mL) pure mustard oil (see Notes)
3 tbsp (45 mL) thick plain yogurt
1 tbsp (15 mL) minced green chiles, preferably serranos
1 1/2 tsp (7 mL) cayenne pepper
Oil for oiling grill
Metal skewers or 20 long bamboo skewers, soaked in water for 30 minutes

1
Rinse chicken and pat dry thoroughly.
2
Cut into 1 1/2-inch (4 cm) pieces.
3
In a bowl, mix together lime juice, ginger, garlic, mustard and salt.
4
Add chicken and toss to coat.
5
In another bowl, mix together chickpea flour, mustard oil, yogurt, chiles and cayenne into a paste.
6
Coat chicken evenly with mixture.
7
Cover and marinate for at least 1 hour in refrigerator, preferably 3 to 4 hours.
8
Preheat charcoal grill, barbecue or indoor grill to medium heat.
9
Thread chicken pieces onto metal skewers, 3 to 4 per skewer.
10
Insert a second skewer parallel to the first, about 1/2 inch (1 cm) apart.
11
Cook on well-oiled charcoal grill or indoor grill, turning once and basting with additional oil or mustard oil, until pieces are no longer pink inside and are slightly charred outside, about 10 minutes.
12
Serve immediately.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 lbs (1 kg) skinless boneless chicken breasts, 1/4 cup (50 mL) freshly squeezed lime or lemon juice, 3 tbsp (45 mL) ginger paste (see Notes), 3 tbsp (45 mL) garlic paste (see Notes), and more.

Yes, Mustard-Flavored 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.

That's it — enjoy your meal!

Mustard-Flavored Chicken Tikka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions