Melanie's Chicken Tikka Marinade
Creamy yogurt chicken tikka marinade with cardamom, garlic, ginger and lemon. Marinate 6 to 12 hours, then grill to 165°F for best flavor.
This marinade was used by my friend, Melanie, at a recent BBQ dinner party. It was the best tasting grilled chicken I've ever eaten! I believe it would also be a good marinade for vegetables.
Submitted by: Karen Wright from Seattle, WA
Yield: 4
- Use plain whole-milk yogurt, fresh ginger, garlic and crushed cardamom for authentic flavor.
- Marinate chicken in the fridge 6 to 12 hours for best taste; up to 24 hours is acceptable.
- Grill until the internal temperature reaches 165°F. You can also bake, pan-fry, or use on vegetables.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use boneless chicken breasts or thighs with this marinade?
Yes. Boneless breasts cook faster and can dry out if overcooked. Thighs stay juicier and tolerate longer cooking. Cook to an internal temperature of 165°F (74°C). Adjust cooking time: breasts about 6 to 10 minutes per side on a hot grill, thighs slightly longer.
Can I substitute the whole-milk yogurt?
You can use plain Greek yogurt or low-fat plain yogurt. Greek yogurt is thicker; thin it with a tablespoon of milk or lemon juice if needed. Avoid sweetened or flavored yogurts. Non-dairy plain yogurts work but change the flavor.
How long should I marinate the chicken?
Aim for 6 to 12 hours in the refrigerator for good flavor and tenderness. You can marinate up to 24 hours, but longer can start to change the texture. Always refrigerate while marinating.
Can I use this marinade for vegetables?
Yes. It works well on firmer vegetables like cauliflower, bell peppers, mushrooms and onions. Marinate vegetables 30 minutes to 2 hours. Grill over medium heat and watch closely to avoid burning.
How can I prevent the yogurt marinade from burning on the grill?
Oil the grill grates and the chicken lightly to reduce sticking. Start with a high sear briefly, then move to medium or indirect heat to finish. Watch for flare-ups from drips and use a thermometer to avoid overcooking.
Can I make the marinade ahead or freeze marinated chicken?
Yes. You can mix the marinade a day ahead and refrigerate up to 3 days. Marinated raw chicken can be frozen for up to 3 months; thaw in the fridge before cooking. Do not reuse marinade that touched raw chicken unless you boil it first.
How do I adjust the spice level?
Change the cayenne amount to adjust heat. Start with 1/4 teaspoon for mild, 1/2 to 1 teaspoon for medium to hot. Add garam masala or smoked paprika for extra depth without extra heat.
Can I cook this marinade in the oven or on the stovetop instead of grilling?
Yes. For oven baking, preheat to 400°F and bake bone-in pieces 30 to 40 minutes or boneless breasts 20 to 30 minutes until 165°F. For stovetop, sear 4 to 6 minutes per side on medium-high then finish in the oven if needed.
Can I use boneless chicken breasts or thighs with this marinade?
Yes. Boneless breasts cook faster and can dry out if overcooked. Thighs stay juicier and tolerate longer cooking. Cook to an internal temperature of 165°F (74°C). Adjust cooking time: breasts about 6 to 10 minutes per side on a hot grill, thighs slightly longer.
Can I substitute the whole-milk yogurt?
You can use plain Greek yogurt or low-fat plain yogurt. Greek yogurt is thicker; thin it with a tablespoon of milk or lemon juice if needed. Avoid sweetened or flavored yogurts. Non-dairy plain yogurts work but change the flavor.
How long should I marinate the chicken?
Aim for 6 to 12 hours in the refrigerator for good flavor and tenderness. You can marinate up to 24 hours, but longer can start to change the texture. Always refrigerate while marinating.
Can I use this marinade for vegetables?
Yes. It works well on firmer vegetables like cauliflower, bell peppers, mushrooms and onions. Marinate vegetables 30 minutes to 2 hours. Grill over medium heat and watch closely to avoid burning.
How can I prevent the yogurt marinade from burning on the grill?
Oil the grill grates and the chicken lightly to reduce sticking. Start with a high sear briefly, then move to medium or indirect heat to finish. Watch for flare-ups from drips and use a thermometer to avoid overcooking.
Can I make the marinade ahead or freeze marinated chicken?
Yes. You can mix the marinade a day ahead and refrigerate up to 3 days. Marinated raw chicken can be frozen for up to 3 months; thaw in the fridge before cooking. Do not reuse marinade that touched raw chicken unless you boil it first.
How do I adjust the spice level?
Change the cayenne amount to adjust heat. Start with 1/4 teaspoon for mild, 1/2 to 1 teaspoon for medium to hot. Add garam masala or smoked paprika for extra depth without extra heat.
Can I cook this marinade in the oven or on the stovetop instead of grilling?
Yes. For oven baking, preheat to 400°F and bake bone-in pieces 30 to 40 minutes or boneless breasts 20 to 30 minutes until 165°F. For stovetop, sear 4 to 6 minutes per side on medium-high then finish in the oven if needed.
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