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
Oh, bacon, bacon, bacon. What can we say? Seen by many as a true gift from the gods, bacon is just so tasty, so versatile and so more-ish.
Salads don't have to be plain and boring. Salads can be exciting and filling and simple to prepare. Take a look at some of the ones here.
Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.
Other Chicken Recipes
When I don't have much time I often make Chicken with Parmesan and Basil because they're quick to prepare and make a really tasty dish.
Hyderabadi Chicken Biryani is one of the most popular dishes in India. Chefs who can cook a good Kachi Biryani are considered to be very accomplished
Sesame Oil is a true delight and this recipe for Sesame Noodles with Chicken makes full use of it's rich flavours.
