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Chicken Tikka Recipe

Chicken Tikka

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Mamtha Sunil Kumar

Recipe by  

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.

      Preparation Time: 30 Minutes + waiting

      Cooking Time: 10 Minutes

Ingredients for Chicken Tikka

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 8:
1 clove
garlic
1
lemon
1½ teaspoons
Greek oregano
½ teaspoon
sugar
8 tablespoons
virgin olive oil
 
salt & pepper
2 lb
chicken breasts
2
green bell peppers
2
onions
12
cherry tomatoes

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

  1. 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.
  2. 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).
  3. 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.
  4. 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 MAMTHA SUNIL KUMAR'S HOT TIP:
You can add colour to your Chiken Tikka kebabs by using a green pepper and a red pepper.
 
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Reviews of Chicken Tikka

Rating 5 out of 5 - Many cooks will make this recipe again 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?
(19 reviews)
 

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