Curry House Chicken Tikka

Juicy British curry house chicken tikka marinated with yoghurt, garlic and ginger paste and homemade tandoori masala, then roasted and grilled until lightly charred.

Print Recipe Pin Recipe

Prep Time 4 40

Cook Time 15

Total Time 4 55

Course Appetizer, Main Course, Side Dish

Cuisine British Indian

Servings

Calories 278 kcal

Ingredients

Chicken and First Marinade

- 800g boneless skinless chicken thighs, cut into roughly 4cm pieces
- 20ml lemon juice about 1½ tablespoons
- 1 tablespoon Garlic and Ginger Paste
- ¾ teaspoon fine salt

Second Marinade

- 150g thick Greek style natural yoghurt
- 2 tablespoons Homemade Tandoori Masala about 14g
- 1 tablespoon Garlic and Ginger Paste
- 1 teaspoon Kashmiri chilli powder optional or to taste
- 1 teaspoon dried fenugreek leaves crushed between the palms
- 1 tablespoon rapeseed oil
- ½ teaspoon fine salt

For Cooking and Serving

- 1 tablespoon melted ghee or rapeseed oil for brushing
- 1 lemon cut into wedges
- 2 tablespoons chopped fresh coriander optional
- Chaat Masala optional, for finishing

Instructions

Mix the chicken with the lemon juice, 1 tablespoon Garlic and Ginger Paste and ¾ teaspoon salt. Cover and refrigerate for 20 minutes.
Whisk the yoghurt with the Homemade Tandoori Masala, remaining Garlic and Ginger Paste, Kashmiri chilli, fenugreek, rapeseed oil and ½ teaspoon salt.
Coat the chicken with the yoghurt marinade. Cover and refrigerate for at least 4 hours or up to 24 hours.
Heat the oven to 240°C, 220°C fan or Gas 9. Place a wire rack over a foil lined roasting tray.
Thread the chicken onto skewers with small gaps between the pieces. Rest them over the rack, allow heavy excess marinade to drip away and discard the remaining raw marinade.
Roast for 8 minutes, turn, then roast for another 4 to 6 minutes. Brush lightly with melted ghee or oil near the end.
Finish under the hottest grill for 1 to 3 minutes, turning once, until lightly charred. Watch continuously.
Check the chicken is piping hot and fully cooked. The thickest piece should register at least 75°C. Rest for 3 minutes and serve with lemon, coriander and optional Chaat Masala.

Nutrition

Serving: 1Calories: 278kcalCarbohydrates: 2gProtein: 42gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 192mgSodium: 193mgPotassium: 495mgFiber: 0.02gSugar: 2gVitamin A: 70IUVitamin C: 2mgCalcium: 62mgIron: 2mg

Keyword BIR chicken tikka, chicken tikka recipe, curry house chicken tikka, oven chicken tikka, tandoori chicken tikka

Tried this recipe?Let us know how it was!