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Chicken Tikka Skewers | Easy Recipe Amazing Taste!

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Ben Goshawk
Ben Goshawk
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Recipe Information

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Video-Specific Recipe

Chicken Tikka

Cultural Context

Originating from the Indian subcontinent, Chicken Tikka is a popular dish that showcases the region's rich culinary heritage. Traditionally cooked in a tandoor, it embodies the vibrant flavors of Indian spices and is often enjoyed as a street food or appetizer. Today, Chicken Tikka has gained global popularity, inspiring various adaptations and fusion dishes around the world.

ININmain
6 servings
Servings4
1 large clove garlic
1 piece peeled ginger
1/2 lemon (juice)
350 grams (12.5 ounces) boneless skinless chicken thigh
3 heaped teaspoons chili powder
1/4 teaspoon turmeric
1/2 teaspoon cumin powder
1/2 teaspoon mace
1 teaspoon garam masala
50 grams (heaped tablespoon) thick natural yogurt or curd
1-2 tablespoons neutral tasting oil (grape seed or canola)
salt
1

Grate 1 large clove of garlic and an equal-sized piece of peeled ginger into a medium-sized mixing bowl.

2

Squeeze in the juice of half a lemon (about 20 to 30 mls).

3

Add a strong pinch of salt and mix well.

4

Add 350 grams of boneless skinless chicken thigh, cut into large dice, to the bowl and mix gently to coat the chicken without breaking it.

5

Cover the bowl and place it in the fridge for 30 minutes.

6

In a smaller mixing bowl, add 3 heaped teaspoons of chili powder, 1/4 teaspoon of turmeric, 1/2 teaspoon of cumin powder, 1/2 teaspoon of mace (or nutmeg), and 1 teaspoon of garam masala.

7

Add 50 grams of thick natural yogurt or curd to the spice mix and mix well.

8

After 30 minutes, add around 1-2 tablespoons of neutral oil to the yogurt spice mix to achieve a cream cheese-like consistency.

9

Add the yogurt spice mix to the marinated chicken and mix gently to coat all pieces.

10

Cover and leave to marinate in the fridge for a minimum of 30 minutes, up to 4 hours.

11

Preheat the oven to the highest temperature possible (minimum 250°C / 480°F).

12

Prepare a sheet tray with a rack to cook the chicken on.

13

Brush the rack with neutral oil to prevent sticking.

14

Skewer the marinated chicken tightly on double-pronged skewers, ensuring the meat is packed tightly and centered.

15

Season the outside of the skewers with a touch more salt.

16

Place the skewers in the preheated oven for 6 minutes.

17

After 6 minutes, turn the skewers 180 degrees and return to the oven for another 4 to 6 minutes, checking for char and doneness.

18

Check the internal temperature of the chicken with a thermometer, aiming for above 75°C (175°F).

19

Once cooked, serve the skewers on a bed of rice or with favorite Indian side dishes.

Equipment Needed

medium-sized mixing bowlfine grater or microplanesheet tray with a rackpastry brushthermometer

Allergens

milkgluten

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