Chicken Tikka

Introduction

Chicken tikka is a marinated and grilled chicken dish built on a yogurt and spice base—the longer you marinate, the more tender and flavorful the meat becomes. This recipe calls for at least 24 hours in the fridge, though 48 hours yields noticeably better results. Serve it with naan and rice, or shred it into a creamy sauce for chicken tikka masala.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (plus 24–48 hours marinating)
• Servings: 4

Ingredients

• 675 g (1.5 lb) skinless and boneless chicken breast, diced into cubes
• 1 tbsp mustard seed oil (see notes)
• 50 ml (2 fl oz) milk
• 150 ml (5 fl oz) natural yoghurt
• 2 tbsp lemon juice
• 1 tbsp tomato paste
• 2 tbsp chopped fresh cilantro (coriander leaves)
• 4 large cloves of garlic, finely chopped
• 1-4 chopped fresh red chillis (depending on strength of the chillis and the desired strength of the marinade)
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 tsp salt (use rock salt for best results)

Instructions

1. Add all of the ingredients except the chicken to a non-metallic mixing bowl, and mix well.
2. Add the chicken and mix until fully coated.
3. Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
4. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5-8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.
5. Serve with naan, with rice or use in a Chicken Tikka Masala.

Variations

Increase the heat: Use all 4 chillis and add an extra ½ tsp cayenne pepper to the marinade for a sharper kick without changing the other spices.

Coconut yogurt base: Swap half the natural yogurt for unsweetened coconut yogurt to add richness and a subtle coconut note that pairs well with the garam masala.

Marinate in stages: If you only have 12 hours, mix the marinade first, let it sit for 30 minutes to bloom the spices, then add the chicken—this speeds up flavor absorption.

Ginger addition: Stir 1 tbsp finely grated fresh ginger into the marinade for a warming, slightly sharp note that deepens the spice profile.

Vegetable skewers: Thread marinated chicken pieces between chunks of bell pepper, red onion, and zucchini on the same skewer for a one-pan meal with added texture.

Tips for Success

Use a non-metallic bowl: Metal reacts with the lemon juice and yogurt, altering the marinade’s flavor and potentially affecting food safety. Glass or ceramic bowls work best.

Don’t skip the marinating time: Even 24 hours makes a noticeable difference in tenderness; 48 hours is worth the wait if you have fresh (not previously frozen) chicken.

Test doneness with a fork: The chicken should shred or break apart easily when you press the side of a fork against a piece. If it resists, it needs more time on the heat.

Make ahead fully: You can marinate the chicken up to 48 hours in advance, then skewer and cook it whenever you’re ready—this makes it practical for meal prep or entertaining.

Oil your skewers: If using wooden skewers, soak them for at least 30 minutes before threading to prevent burning; metal skewers can be lightly oiled to prevent sticking.

Storage and Reheating

FAQ

Can I marinate the chicken for less than 24 hours?

Yes, but the flavor will be milder and the texture less tender. Even 12 hours provides noticeable seasoning; just accept that 24–48 hours is the ideal window.

What if I don’t have mustard seed oil?

Use vegetable oil or groundnut oil as a neutral substitute, though you’ll lose the distinctive mustard warmth. If you can source it, mustard seed oil is worth seeking out for authentic flavor.

Can I use chicken thighs instead of breast?

Yes—thighs are fattier and stay juicier on the grill. Use the same marinade and cooking time, but check for doneness the same way (fork test).

How do I prevent the chicken from sticking to the grill?

Ensure your grill grates are clean and hot before adding skewers, and oil them lightly. Don’t move the chicken too early; let it develop a slight char before turning, which helps it release naturally.