Chicken Tikka
Classic chicken tikka with a yogurt-spice marinade. Oven or grill tips, safe marinating advice, and serving ideas.
This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town.
Yield: 4 servings
- Marinate chicken in a yogurt-spice mixture for best flavor and tenderness; recipe recommends 6 to 8 hours.
- Bake at 450°F on skewers for about 12 to 16 minutes total, turning and basting with reserved marinade partway through.
- Treat raw marinade as contaminated: either discard it or boil it before using as a sauce. Use an instant-read thermometer to confirm 165°F.
Spices
Featured in this Recipe
Preparation Instructions:
Rinse chicken and pat dry. Cut into 1-inch pieces; place in large bowl. Sprinkle with 1/2 teaspoon salt and lemon juice. Marinate, covered, for 30 minutes.
Combine tomato puree, garlic, ginger root, coriander, allspice, nutmeg, turmeric, chili powder, 1/2 teaspoon salt, yogurt and oil in food processor container. Process until smooth. Mix with chicken.
Marinate, covered in refrigerator for 6 to 8 hours.
Remove chicken from marinade, reserving marinade. Thread chicken pieces 1/4 inch apart onto skewers. Place in foil-lined baking pan. Coat with part of the reserved marinade.
Bake in center section of oven at 450 degrees for 6 to 8 minutes. Turn skewers. Coat with remaining marinade. Bake for 6 to 8 minutes or until chicken is cooked through.
Serve on or off skewers.
thespicehouse.com
More About This Recipe
Make sure any marinade you use gets thoroughly cooked, because it contains juices (bacteria) from the raw chicken.
Frequently Asked Questions
What cut of chicken works best for this tikka?
Boneless, skinless chicken breasts are fine because they are what the recipe uses, but boneless thighs give a juicier result. Cut pieces about 1 inch so they cook quickly and evenly. Bone-in pieces will need longer cooking time.
Can I use Greek or non-dairy yogurt in the marinade?
Yes. Greek yogurt is thicker and may need a tablespoon or two of water or lemon juice to match the original texture. Unsweetened plant-based yogurts can work, but expect mild flavor changes.
How long should I marinate the chicken?
The recipe calls for an initial 30 minute salt-and-lemon rest, then 6 to 8 hours after adding the yogurt-spice mix. You can do as little as 2 hours for some flavor or overnight (up to 24 hours) for deeper taste. Avoid much longer because the acid can change the chicken's texture.
Can I grill the skewers instead of baking?
Yes. Preheat the grill to medium-high (around 400 to 450°F), oil the grates, and grill the 1-inch pieces about 4 to 6 minutes per side, basting with the reserved marinade and checking for an internal temperature of 165°F.
How do I keep the chicken from drying out?
Cut uniform pieces, do not overcook, and baste with the reserved marinade while cooking. Using boneless thighs also helps. Remove the chicken once it reaches 165°F and let it rest a few minutes.
Are wooden skewers okay or should I use metal?
Both work. If you use wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Metal skewers are reusable and transfer heat well for even cooking.
Can I use the leftover marinade as a sauce?
Not straight from the bowl. Marinade that touched raw chicken contains bacteria. Either reserve a separate portion before adding raw chicken or bring the used marinade to a rolling boil for several minutes to make it safe to serve.
How should I store and reheat leftovers?
Refrigerate cooked chicken up to 3 to 4 days or freeze up to 2 to 3 months. Reheat gently in a 300°F oven covered for 10 to 15 minutes until 165°F, or microwave in short bursts to avoid drying.
What cut of chicken works best for this tikka?
Boneless, skinless chicken breasts are fine because they are what the recipe uses, but boneless thighs give a juicier result. Cut pieces about 1 inch so they cook quickly and evenly. Bone-in pieces will need longer cooking time.
Can I use Greek or non-dairy yogurt in the marinade?
Yes. Greek yogurt is thicker and may need a tablespoon or two of water or lemon juice to match the original texture. Unsweetened plant-based yogurts can work, but expect mild flavor changes.
How long should I marinate the chicken?
The recipe calls for an initial 30 minute salt-and-lemon rest, then 6 to 8 hours after adding the yogurt-spice mix. You can do as little as 2 hours for some flavor or overnight (up to 24 hours) for deeper taste. Avoid much longer because the acid can change the chicken's texture.
Can I grill the skewers instead of baking?
Yes. Preheat the grill to medium-high (around 400 to 450°F), oil the grates, and grill the 1-inch pieces about 4 to 6 minutes per side, basting with the reserved marinade and checking for an internal temperature of 165°F.
How do I keep the chicken from drying out?
Cut uniform pieces, do not overcook, and baste with the reserved marinade while cooking. Using boneless thighs also helps. Remove the chicken once it reaches 165°F and let it rest a few minutes.
Are wooden skewers okay or should I use metal?
Both work. If you use wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Metal skewers are reusable and transfer heat well for even cooking.
Can I use the leftover marinade as a sauce?
Not straight from the bowl. Marinade that touched raw chicken contains bacteria. Either reserve a separate portion before adding raw chicken or bring the used marinade to a rolling boil for several minutes to make it safe to serve.
How should I store and reheat leftovers?
Refrigerate cooked chicken up to 3 to 4 days or freeze up to 2 to 3 months. Reheat gently in a 300°F oven covered for 10 to 15 minutes until 165°F, or microwave in short bursts to avoid drying.
This recipe calls for Garam Masala, but no where indicates when or how to use in recipe.
The combination of lemon and yogurt makes for a very tangy dish. I thought it was just okay, but my partner went for seconds.
OMG!!!! This is sooo good, my whole family loved it, even my very picky 12 yr. old (this says it all!) Tender moist chicken on a skewer served over rice. Yum Yum Yum!