Chicken Tikka


This Indian famous dish cannot be missed as this is one of our most favorites.

Serve with naan or rice and add some salads, raita and/or vegetables.

If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.

Chicken Tikka

  • Servings: 4
  • Difficulty: easy
  • Print

Autor: chicken-tikka

You need

  • 500 g chicken, boneless, skinned and cubed


  • 1 tablespoon ginger, fresh grated
  • 2 garlic cloves, pressed
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • ½ teaspoon ground coriander
  • ¼-1 teasopoon chili powder ( to taste)
  • red food coloring (optional)
  • 1 teaspoon salt
  • ½ cup yogurt, plain if possible balkan style
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh coriander

For the pan

  • 1 tablespoon oil


  1. In a bowl combine ginger, garlic, turmeric, paprika, coriander ground, chili, red food coloring and salt.
  2. Stir in yogurt, lemon juice and fresh coriander.
  3. Now add the chicken cubes and coat well.
  4. Leave to marinate for at least 1 hour or best overnight.
  5. Preheat the broiler or the grill at medium high.
  6. Grease the pan with the oil and place the chicken to broil. When medium done turn and cook on the other side. The total cooking time is about 15-20 minutes, bake until through and done.
  7. Note: you can prepare this with you grill in the oven or over the BBQ. If you prepare this on the barbecue, cover loosely the chicken with aluminum foil while cooking.

Ww 6 smart points per portion







6 thoughts on “Chicken Tikka

  1. Simple ingredients and big flavor. We love Indian food and especially chicken tikka. So happy to be able to make it at home. : )

  2. Absolutely delicious and totally simple. I ended up letting the chicken marinate for about 30 hrs. First as I wanted to use the B.B.Q and the weather was very cold with strong winds. I decided to wait till the next evening…well. it snowed all day yesterday so I used the broiler. The prolonged marinating time was so worth it. The chicken ( used a spilt breast with the breast bone still in and whole leg pieces (thigh and leg) and the marinade had time to penetrate it all with wonderful flavor. I also deeply love the healthy goodness here. I used 0% yogurt and every spice had good health benefits (no food coloring used) This is an absolute keeper and will be made many times over. I served wit roasted asparegus (roasted on the pan with the chicken) and a leafy green salad. Wonderful.


    • Thanks so much Annacia for your wonderful report/review of this recipe! I’m very glad you liked this so much! I’m sure the long marinating time improved the recipe.
      Thaks also for the suggestion to roast asparagus (or other vegetables) with the chicken: you got a well balanced meal all in one! HUGS!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s