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    You are in: Home / Recipes / Chicken Tikka Recipe
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    Chicken Tikka

    Chicken Tikka. Photo by TeresaS

    1/2 Photos of Chicken Tikka

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Pets'R'us's Note:

    Over the years I have made many tikka recipes. This is my favorite since a few years. I have combined a recipe from the Master Chefs of India and Pat Chapman. Serve with onion rings, tomatoes and fresh coriander leaves. Marinating time not included.

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    Units: US | Metric


    1. 1
      Cut the chicken breasts in long strips or cubes.
    2. 2
      In a medium bowl combine the yogurt, garlic, ginger, onion, chili powder, coriander, tomato paste and salt.
    3. 3
      Add the chicken to the marinade mix well.
    4. 4
      Cover the bowl and refrigerate for at least 6 hours but overnight is better.
    5. 5
      Skewer the chicken and cook under a hot grill, or even nicer cook them on the barbeque, 4 to 5 minutes on each side basting them with butter.
    6. 6
      Serve on the skewers (or remove the chicken from the skewers if you prefer).

    Ratings & Reviews:

    • on November 08, 2005


      This was an easy and delicious recipe to prepare. I used thighs which i slashed with a knife so the spices would penetrate. Cooked for 17 to 20 minutes and then turned and cooked the other side for another 20. I added the juice of one lemon to the marinade for a bit of zing. Also added powdered tandoori color for that authentic look! Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2005


      This was a superb recipe. I did use one teaspoon of the chili powder and let the chicken marinate overnight. The chicken was very moist and tender and the flavor was wonderful with a nice kick from the hot chili powder. I too chose not to baste the chicken with butter with good results. Thank you Pets"R"us for sharing the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2005


      After years of going out of my way to buy Tandoori paste at a local import-export store, I'm thrilled to learn that I can create the same great flavor at home with a few simple ingredients that are always in my kitchen. I followed the recipe as stated, but did not baste the chicken with butter. This kept the dish lean and the meat didn't suffer from the lack of added fat. Had this for dinner and the next day for lunch. The later skewers were far more tender, arguing for letting the meat marinade overnight. Next time, I think I'l make a double batch of the yogurt mixture for the same amount of chicken. In that way the meat is thoroughly coated. This would work will with shrimp.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Chicken Tikka

    Serving Size: 1 (209 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.4
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 4.8 g
    Cholesterol 110.3 mg
    Sodium 182.7 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 1.4 g
    Sugars 2.2 g
    Protein 36.7 g

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