40 mins
+ waiting
Chicken Tikka
Recipe by Mamtha Sunil Kumar
Chicken Tikka originates from the northern part of India and is not just popular in India but worldwide. The crispness of the peppers and onion and the tenderness of the juicy chicken makes it easy on the palate and the pocket.
Conventionally, Chicken Tikka is cooked in a tandoor (the earthenware oven of northern India) after marinating in spices. Here, however, we will use a grill or barbecue to turn out a delightful dish in a very short time.
Chicken Sukka 
Chicken Vermicelli Ingredients for Chicken Tikka
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Chicken Tikka
- Peel and crush (mince) the garlic and squeeze the juice from the lemon. Mix these together in a bowl and add the oregano and sugar. Whisk together with the olive oil and season to taste with salt and freshly ground black pepper.
- Remove and skin and bone from the chicken breasts, wash them well and cut into cubes about 1½" (4cm) across. Combine these into the marinate to completely to coat the meat then cover and place the bowl in the fridge for at least three hours (more if possible).
- Remove the chicken from the refrigerator and allow it to return to room temperature. While it's doing so, soak long wooden skewers in water for about 20 minutes. Deseed the peppers and cut into squares about 1" (2.5cm) across. Peel the onions and cut them similarly, creating squares about 1" (2.5cm) across.
- Thread the chicken cubes, peppers, onions and cherry tomatoes alternately on the skewers. Preheat the grill (or light the barbeque!). Brush the grill rack with oil before using it for the kebabs. Cook the kebabs using the remaining marinade to coat and baste them. Turn them frequently until done (about 8-10 minutes) then serve immediately.
MAMTHA SUNIL KUMAR'S HOT TIP:
You can add colour to your Chiken Tikka kebabs by using a green pepper and a red pepper.
Reviews of Chicken Tikka
| November 04 2014 Oh bliss! Brilliant recipe for an excellent chicken tikka. It's simple and it tastes good. What more could you ask for? dantheman (19 reviews) |
What To Eat Tonight
To some people, baking is one of life's mysteries. We make it easy and tasty with our selection of recipes that will please everyone.
The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.
Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.
Other Chicken Recipes
Chicken Kiev - created in Moscow Merchants' Club in the early 20th century and renamed Chicken Kiev in one of the Soviet restaurants in later years.
Chicken with Tarragon is one of the classic French ways to cook a chicken. Stupidly simple but plenty of taste and fragrance.
The bite-size portions in this simple recipe for Satay with Peanut Sauce are intended as part of an aperitif rather than as a main dish.
