This chicken tikka recipe is certain to become a real family favourite. Just marinate the chicken overnight in a simple spicy yoghurt marinade. The chicken is so so good and great on its own or in a curry.
Indian food is a real favourite of ours and I’ve marinated chicken with Indian spices and yoghurt before but this time I wanted to get the chicken to taste as near to what I feel is chicken tikka as possible. I read lots of recipes for tikka marinades and in the end I’ve come up with a version that tasted really authentic.
Well, before you argue, authentic to me anyway. I’ve never been to India and the chicken tikka I’ve had has come from restaurants, supermarkets and takeaways and if that’s the type of chicken tikka you’re used to as well then I’m sure you’ll love my homemade version.
The recipe for the marinade contains all my favourite spices – cumin, cayenne, paprika, cinnamon, coriander and turmeric as well as ginger and garlic. It’s best to mix it up and then taste it to check you love the flavour. I didn’t make it too spicy because the chicken was for the children as well so you could easily add a little more cayenne pepper to it. I marinated it overnight so the flavours really penetrated the chicken but if you’re not that organised then a shorter marination will still give you some tasty chicken.
I’d heard that red food colouring is often used commercially to give the chicken that deep red colour and I was keen to experiment this time. I added some natural red food colouring to the marinade but even with a teaspoonful you can see that my chicken doesn’t look too artificial so I now wonder just how much food colouring is sometimes used! Of course, if you’re just making this at home, the food colouring is not at all necessary.
We ate this with a quick homemade vegetable curry, a simple cucumber raita and a pack of Tilda Aromatic Spices Steamed Basmati Rice. The rice can be cooked in the microwave or stir fried and along with the vegetable curry and raita it made a tasty side dish for the chicken. And of course not having to use a pan to cook the rice saved a little on the washing up too!
I used chicken breasts but legs or thighs would be just as good. You could eat the chicken tikka as we did just with rice and vegetables or you could add it to a curry as once it’s been marinated overnight the chicken is really tender and tasty. One thing is certain, this is definitely a meal that I’m going to be making again and again!
Recipe for Chicken Tikka
- 600 g chicken (4 chicken breasts)
- 1/2 lemon juiced
- 2 tbsp natural yoghurt
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 3 garlic cloves crushed
- 1 tbsp ginger grated
- 1 tsp natural red food colour optional
Mix together all the marinade ingredients and put the chicken in.
Marinate overnight or for at least 4 hours.
Cook the chicken under the grill or in a frying pan until fully cooked.
If using chicken breasts, butterflying them first will give a larger surface area so the marinade can flavour them more.
Nutritional information is approximate and a guideline only.
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Places I’m sharing this homemade Indian Chicken Tikka
Disclosure: I was sent a free sample pack of the Tilda Aromatic Spices Basmati Rice