Description
A flavorful Chicken Tikka recipe that’s easy to make and adaptable for any occasion, perfect for a cozy fall evening.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1–1.5 inch cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Fresh cilantro and lemon wedges for serving
Instructions
- Prepare the marinade: In a large bowl, whisk together the yogurt, lemon juice, oil, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, salt, pepper, and cayenne (if using).
- Marinate the chicken: Add the chicken pieces and toss until well coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- Preheat and arrange: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top for even cooking.
- Bake: Thread pieces onto skewers or arrange them spaced apart on the rack. Bake for 12–18 minutes until the internal temperature reaches 165°F (74°C).
- Finish for char (optional): Broil 1–2 minutes per side or sear on a hot skillet for 1 minute per side.
- Rest and serve: Let the Chicken Tikka rest for 5 minutes, then garnish with cilantro and lemon.
Notes
Use dark-meat chicken for juicier results; adjust spices to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian