Oven-Roasted Chicken Tikka Recipe

Name: Oven-Roasted Chicken Tikka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil; 1 1/4 pound skinless, boneless chicken thighs; 1 3/4-inch piece of ginger, peeled and roughly chopped; 4 cloves of garlic, roughly chopped; 1 fresh green chili, roughly chopped; Salt; 1/2 cup whole-milk yogurt; 1/2 teaspoon chili powder; 1/2 teaspoon ground turmeric; 3/4 teaspoon cumin seeds, crushed; 3/4 teaspoon sugar; 1 teaspoon sweet paprika; 1 teaspoon garam masala

Servings: persons

Canola oil
1 1/4 pound skinless, boneless chicken thighs
1 3/4-inch piece of ginger, peeled and roughly chopped
4 cloves of garlic, roughly chopped
1 fresh green chili, roughly chopped
Salt
1/2 cup whole-milk yogurt
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
3/4 teaspoon cumin seeds, crushed
3/4 teaspoon sugar
1 teaspoon sweet paprika
1 teaspoon garam masala

1
Preheat the oven to 400F.
2
Line two oven trays with parchment paper and coat them with a very thin layer of oil.
3
Pick the chicken thighs over to remove any excess fat, then chop into small pieces, around 1 x 3/4 inch, and set to one side in a bowl.
4
Using a mortar and pestle, bash the ginger, garlic, and green chili with a pinch of salt until it turns into a paste.
5
Add the paste to the chicken pieces, followed by the rest of the ingredients and 1 1/4 teaspoons of salt (or to taste).
6
Mix thoroughly and cover.
7
Leave to marinate for at least 15 minutes and up to a few hours (the longer the better).
8
Shake any excess marinade off the chicken (or else you'll end up with a curry) and distribute the chicken between the two oven trays, so that you don't crowd them.
9
Cook for around 20 minutes, turning the pieces over after 10 minutes so that they cook evenly.
10
Serve the chicken tikka with some salad leaves or chaat salad, and drizzle with mint and yogurt chutney.

321

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: Canola oil, 1 1/4 pound skinless, boneless chicken thighs, 1 3/4-inch piece of ginger, peeled and roughly chopped, 4 cloves of garlic, roughly chopped, and more.

Yes, Oven-Roasted 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!

Oven-Roasted Chicken Tikka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions