One of my best memories as a teenager is getting Chicken Tikkas on the steet carts outside my University.Chicken Tikka is a popular Indian dish consisting of marinated chicken pieces that are traditionally cooked in a tandoor, or clay oven, but can also be prepared in a regular oven or on a grill.
I like to marinade the Chicken in a mixture of Yogurt and spices including Cumin, Coriander, Turmeric along with Garlic, Ginger and Lemon juice, which infuses it with rich, aromatic flavours.
This post is all about making Chicken Tikka in the Oven.
Once marinated, I like to cook the Chicken until tender and slightly charred, giving it a smoky taste and grilled texture. I prefer to serve the Chicken Tikka with naan or rice and accompanied by mint chutney.
This dish is so flexible that it can be served as an appetiser, part of a main course, or even in wraps and sandwiches.
The dish’s popularity has also led to numerous variations, including vegetarian and vegan versions, demonstrating its enduring appeal and adaptability.
Chicken Tikka- A brief History.
The word “tikka” means “bits” or “pieces” in Persian, indicating the small chunks of chicken used in the dish.
I marinate the chicken is marinated in a mixture of yogurt and spices. These spices tenderise the meat and imparts a rich, layered flavor.
The tandoor’s high heat creates a unique smoky flavor while keeping the inside juicy and tender.
Print Recipe
Chicken Tikka
Equipment
- Large Chicken Breasts
Ingredients
- 4 Chicken Breasts (Large) Cut into cubes
- 2 Green Bell Peppers (Medium) Cubed
- 1 Onion (Large) Cubed
- 1 tbsp Oil Olive oil is fine
- 1 Lemon juiced
- 2 tsp Chopped Ginger
- 2 tsp Chopped Garlic
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Turmeric Powder
- 2 cups Yoghurt Full Fat
- 20 Wooden skewers
- Salt According to your taste
Instructions
For the Marinade:
- Cut the Chicken breasts into cubes.
- In a big bowl, add the Giner, Garlic, salt, Lemon juice, Coriander powder, Cumin Powder, Turmeric Powder and Yoghurt.
- Mix well and make sure there are no lumps.
- Add the cubed Chicken and Vegetables to the bowl.
- Mix well and make sure all pieces are coated with this marinade.
- Cover with cling film and marinate for 12 hours in the fridge.
For the Cooking Process:
- Soak the Skewers in water for 20 minutes. This prevents them burning in the oven.
- Preheat the oven to 210 C.
- After marinating, heat a pan and sear the meat first. Set aside once done.
- Follow the same step for the onions and bell peppers.
- Skewer the Chicken, onions and bell peppers in alternating sequence.
- Grill the meat in the oven for about 40 minutes.
Notes
If you would like to complement the recipe with some meal planning printables, be sure to check them out below. I have designed all the printables and they are 100% free!
Leave a Reply