Chicken Tikka

Another Indian snack/starter, which I’m a little obsessed with of late. Chunks of chicken are marinated in yoghurt and spices, then roasted quickly in a hot oven. Not as good as those produced by the tandoor, but they taste great. Just like the Seekh Kebab,  you could add some red food colouring for that authentic Indian restaurant vibe but it’s not necessary.

Chicken Tikka


  • 2 large free-range chicken fillets
  • 8 tbsp natural yoghurt
  • ½ tsp sea salt
  • juice of ½ lemon
  • 1 tsp of the following: ground cumin, ground coriander, turmeric, paprika
  • 2 tsp garam masala
  • ½ chilli powder
  • 2 red onions


  1. Cut the chicken into large pieces, about the size of a walnut, and place in a mixing bowl.
  2. Add the yoghurt, lemon juice, salt and ground spices and mix well. Cut the red onions into quarters and add to the chicken. Mix again and leave to marinate for an hour.
  3. Pre-heat the oven to 200°C. Thread the chicken and onion pieces onto skewers. If you’re using wooden skewers, remember to soak them in water for an hour first.
  4. Place the skewers on a grill pan and roast for about 15 mins. You can also use a grill rack on a baking sheet.
  5. I like to serve these on naan bread with mango chutney and yoghurt.

Serves 2.


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