My Stay At Home




Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Time: 3 hours
Total Time: 3 hours 35 minutes

Chicken Tikka is so easy but adds so much flavour. You can have these 'chicken pieces' on skewers cooked over a charcoal BBQ or add them into a curry. Great in the infamous Chicken Tikka Masala. A Lovely tandoori marinade.


  • First Marinade
  • 4 / 6 large chicken breast or thigh, cut into large pieces
  • 5 cm ginger, finely grated
  • 3 cloves garlic, finely grated
  • 1 tsp kashmiri chilli powder
  • 1 tsp salt
  • 1/2 lime, juiced
  • Second Marinade
  • 1 tbsp gram flour
  • 1 tsp kashmiri chilli powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 3 tbsp mustard oil
  • 250g full fat yogurt
  • ½ tsp red food colouring (optional)


  1. Ideally, cook the chicken tikka on a bbq as the smoke and heat level most closely replicates a tandoor oven. If you don’t have a bbq then an oven grill or griddle pan also works well.
  2. Into a large bowl place the ginger, garlic, chilli powder, salt and lime juice. and mix well. Add the
    chicken and marinade for 20 minutes.
  3. Whilst the chicken is marinating prepare the second marinade. Take another large bowl and combine the gram flour, chilli powder, turmeric, garam masala, mustard oil, yoghurt and optional red food colouring. ( I didn't use it originally but hey, why not ) Stir with a whisk till smooth and thoroughly mixed.
  4. Transfer the chicken after twenty minutes from the first marinade to the second marinade and leave for a further 2-3 hours in the fridge.
  5. Remove the chicken from the fridge and thread onto the skewer, allowing for maximum surface area for even cooking. Place 4 marinated chicken pieces per skewer.
  6. Oven grill: Turn on the grill setting on the oven leaving the door ajar. Place the skewers onto an
    oiled oven tray and cook under the grill for 8 minutes. Once the chicken is cooked on one side turn the skewer and baste with the marinade, place back to cook for 8 more minutes. When the meat is charred a deep red and the juices run
    clear it is ready to serve.
  7. Griddle Pan/BBQ: Turn the griddle
    pan/BBQ to maximum and allow the bars to reach a high heat. Place the skewer directly onto the bar and char the chicken, once the chicken is cooked it will come away from the bars easily. Turn and repeat the process on the other side. If using a BBQ then remove the chicken from direct heat after cooking and close the lid for 3 minutes allowing the meat to be permeated by smoke.
  8. Serve the chicken tikka on the skewers with fresh lime or use in a curry recipe.


For this recipe use either step 6 or 7 to cook. Highly recommend the BBQ method but if it's raining all methods are great.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 749Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 199mgSodium: 3441mgCarbohydrates: 22gFiber: 2gSugar: 13gProtein: 72g

Nutrition information isn’t always accurate.

Rating: 5.0/5. From 1 vote.
Skip to toolbar