Updated: Sep 13
This article will explain how to make the ultimate chicken tikka, including an ingredient list, directions and alternate recipes with different ingredients.
How To Make Chicken Tikka:
Total Time: 25 Minutes + Marinade Time
5 Minutes Preparation
2 Hours - 48 Hours Marinade (based on your preference)
5 Minutes Final Preparation
15 Minutes Cooking
Ready to serve
Serves: 4 People
Your choice of meat (Chicken Breast, Bone/Boneless Chicken Thighs, King Prawns, Lamb etc)
Your choice of dish hero (Cauliflower, Eggplant/Aubergine, Potato etc)
3 tsp Garam Masala (available in most supermarkets)
3 Cloves of Garlic (Minced/Grated)
2 tbsp Oil (Ground Nut Oil)
1 Can Coconut Milk
1 Lime (Zest & Juice)
1 Large Handful of Freshly Chopped Coriander
1 Piece of Ginger (Thumb Sized, Minced/Grated)
1 tsp Cumin
1 tsp Salt
½ tsp Pepper
½ tsp Turmeric
½ tsp Paprika
Chilli to your taste (Mixed well, taste & adjust)
May need extra salt, pepper, garlic etc (To your taste)
Step 1: Mix all dry ingredients, including Salt, Pepper, Cumin, Turmeric, Garam Masala & Paprika.
Step 2: Add in all wet ingredients, including Coconut Milk, Zest & Juice (1 Lime), 3 Cloves of Garlic (Minced/Grated), Ginger (Minced/Grated), Chopped Coriander, Oil, mix well.
Step 3: Add in dish hero, if this contains bones then add in whole, otherwise then cube (cut evenly) add-in.
Step 4: Use your hands to massage the marinade into the protein of your choice, cover with cling film, place into the fridge until ready to use.
Step 5: If chicken is on the bone; (such as chicken thighs) then grill skin side down for 10 Minutes on 190 Celsius, then turnover and increase heat to max, grill until skin is crispy and juices run clear.
If chicken is boneless then place on a skewer and grill until the top layer begins to show charring; turnover, repeat this process and ensure your chicken juices run clear.
If lamb, turn grill to the max, grill until charring appears on the lamb, turnover and cook until the desired temperature.
If prawns, turn grill to the max; cook 90 seconds on each side.
Whichever meat you choose, once cooked leave to stand for a minimum of 2 minutes before slicing, lamb and chicken will need more depending on the length of cooking.