This is a winning recipe for a weekend or weeknight dinner and it’s easier than you think. Delicious juicy pieces of marinated chicken that’s bound to please the whole family.
This is one of those recipes that seems complicated until you actually make it. Simply make your yoghurt mixture the day before and marinade your meat overnight, then cook to perfection and serve. Traditionally, this dish is cooked in a tandoor oven at 480C, but grilling or barbecuing will give you that lovely charred flavour.
Why you should cook this
Quick and easy
Great for fussy eaters – for more meal ideas check out my post on picky eating
A balanced, low fat meal with plenty of carbs, protein and vegetables
Serve with…
Here I’ve served mine with roasted veg, rice and naan but you could keep it keto by serving it with cauliflower rice instead of rice and naan. I like to make a yoghurt dressing (Greek yoghurt and mint sauce) or this would be great with mango chutney.
Troubleshooting
Why is my chicken tikka dry?
Chicken is prone to drying out when it is overcooked – try cooking for less time. It may also become dry if the pieces are cut too small – try larger chunks.
Step by Step
First you’re going to tenderise the chicken. Place the salt and lemon juice in a bowl then add the chicken. Stir to combine then cover and place in the fridge for 20 minutes.
Next, in a jug combine the ginger, garlic, cumin, paprika, garam masala and yoghurt. Add this to the chicken and stir well to coat the chicken in the mixture. Cover and place back in the fridge for a minimum of 4 hours or overnight.
If you’re using wooden skewers, soak them in water for 2 hours before using.
Now, make the roasted veg – combine the chopped vegetables and curry paste. Tip onto a baking tray and drizzle with the oil. Roast at 200C for 20 minutes.
While the vegetables are cooking, preheat the grill to a high setting. Thread the meat onto the skewers and brush or drizzle with oil. Place the skewers on a baking tray and put under the hot grill for 5-6 minutes each side until slightly charred and cooked through.
Serve immediately with your rice and naan.
TASTY CHICKEN TIKKA
Ingredients
- 500 g chicken breast, diced
- 1 tsp salt
- 2 tbsp lemon juice
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, crushed
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala
- 3 tbsp vegetable oil
- 5 tbsp greek yoghurt
- 4 wooden skewers soaked in water for 2 hours
- 3 tomatoes, cut into wedges
- 2 red peppers, cut into chunks
- 1 onion, sliced
- 1 tbsp curry paste
- rice, to serve
- naan bread, to serve
Instructions
- Place the salt and lemon juice in a bowl then add the chicken. Stir to combine then cover and place in the fridge for 20 minutes
- In a jug combine the ginger, garlic, cumin, paprika, garam masala and yoghurt. Add this to the chicken and stir well to coat the chicken in the mixture. Cover and place back in the fridge for a minimum of 4 hours
- Combine the chopped vegetables and curry paste. Tip onto a baking tray and drizzle with the oil. Roast at 200C for 20 minutes
- While the vegetables are cooking, preheat the grill to a high setting. Thread the meat onto the skewers and brush or drizzle with oil. Place the skewers on a baking tray and put under the hot grill for 5-6 minutes each side until slightly charred and cooked through
- Serve immediately
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