Chicken Tikka

Chicken tikka is smoky, juicy, and deeply spiced, with a tangy yogurt marinade that keeps the meat tender. This quick beginner-friendly version delivers charred edges, bright lemony finish, and rich buttery gloss without needing a tandoor.

Nutrition · per serving

381kcal

37gProtein

6gCarbs

23gFat

1.2gFiber

2 servings

Ingredients

13 items

Chicken marinade

boneless skinless chicken thigh, cut into 4 cm pieces400 g

Greek yogurt100 g

lemon juice15 ml

garlic, finely grated10 g

ginger, finely grated10 g

tikka masala spice blend12 g

ground cumin2 g

sweet paprika3 g

salt5 g

neutral oil10 ml

For cooking and finishing

butter15 g

lemon wedges2 wedges

fresh coriander leaves, roughly chopped8 g

Tips

•Chicken thigh stays juicier than breast and is more forgiving for beginners.
•If using chicken breast, reduce cooking slightly and check early to avoid drying out.
•For better charring under a grill, place the tray on the top rack and use foil or a wire rack.
•Serve with salad, cucumber raita, or sautéed greens for a low-carb meal.

Steps

1
Preheat the oven grill to high and line a tray or preheat an air fryer to 200°C. If using wooden skewers, soak them briefly. In a bowl, combine the Greek yogurt, lemon juice, garlic, ginger, tikka masala spice blend, ground cumin, sweet paprika, salt, and neutral oil into a thick marinade.
100 g Greek yogurt15 ml lemon juice10 g garlic, finely grated10 g ginger, finely grated12 g tikka masala spice blend2 g ground cumin3 g sweet paprika5 g salt10 ml neutral oil
2
Add the chicken pieces and coat thoroughly, making sure the marinade is rubbed into all sides. For the fastest version, let it stand at room temperature for 10 minutes while the oven fully heats; if you have extra time, 30 minutes in the fridge deepens the flavour. Thread onto skewers if desired, leaving a little space between pieces so they char rather than steam.
400 g boneless skinless chicken thigh, cut into 4 cm pieces
3
Arrange the chicken on the tray or in the air fryer basket in a single layer. Cook for 12 to 15 minutes, turning once halfway, until lightly charred at the edges and the thickest pieces reach 74°C inside. Avoid overcrowding, which prevents browning.
400 g boneless skinless chicken thigh, cut into 4 cm pieces
4
Melt the butter and brush or drizzle it over the hot chicken in the last 1 minute of cooking or immediately after it comes out. This gives the tikka its glossy finish and helps the spices bloom.
15 g butter
5
Rest for 2 minutes, then serve hot with lemon wedges and fresh coriander scattered over the top. Squeeze over lemon just before eating for the brightest flavour.
2 wedges lemon wedges8 g fresh coriander leaves, roughly chopped

Origin & History

Chicken tikka is a classic North Indian dish of spiced yogurt-marinated chicken cooked in intense heat, traditionally in a tandoor. Its popularity spread widely across South Asia and the UK, where it became a foundation for several restaurant-style dishes, including chicken tikka masala.

indian chicken lowcarb grilled weeknight beginner

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Steps

Preheat the oven grill to high and line a tray or preheat an air fryer to 200°C. If using wooden skewers, soak them briefly. In a bowl, combine the Greek yogurt, lemon juice, garlic, ginger, tikka masala spice blend, ground cumin, sweet paprika, salt, and neutral oil into a thick marinade.

100 g Greek yogurt15 ml lemon juice10 g garlic, finely grated10 g ginger, finely grated12 g tikka masala spice blend2 g ground cumin3 g sweet paprika5 g salt10 ml neutral oil

Add the chicken pieces and coat thoroughly, making sure the marinade is rubbed into all sides. For the fastest version, let it stand at room temperature for 10 minutes while the oven fully heats; if you have extra time, 30 minutes in the fridge deepens the flavour. Thread onto skewers if desired, leaving a little space between pieces so they char rather than steam.

400 g boneless skinless chicken thigh, cut into 4 cm pieces

Arrange the chicken on the tray or in the air fryer basket in a single layer. Cook for 12 to 15 minutes, turning once halfway, until lightly charred at the edges and the thickest pieces reach 74°C inside. Avoid overcrowding, which prevents browning.

400 g boneless skinless chicken thigh, cut into 4 cm pieces

Melt the butter and brush or drizzle it over the hot chicken in the last 1 minute of cooking or immediately after it comes out. This gives the tikka its glossy finish and helps the spices bloom.

15 g butter

Rest for 2 minutes, then serve hot with lemon wedges and fresh coriander scattered over the top. Squeeze over lemon just before eating for the brightest flavour.

2 wedges lemon wedges8 g fresh coriander leaves, roughly chopped