indianchickenlowcarbgrilledweeknightbeginner

Chicken Tikka

Name: Chicken Tikka
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 400 g boneless skinless chicken thigh, cut into 4 cm pieces; 100 g Greek yogurt; 15 ml lemon juice; 10 g garlic, finely grated; 10 g ginger, finely grated; 12 g tikka masala spice blend; 2 g ground cumin; 3 g sweet paprika; 5 g salt; 10 ml neutral oil; 15 g butter; 2 wedges lemon wedges; 8 g fresh coriander leaves, roughly chopped

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.

30 min

2 servings

381 kcal

Indian

Ingredients

Chicken marinade

400 gboneless skinless chicken thigh, cut into 4 cm pieces
100 gGreek yogurt
15 mllemon juice
10 ggarlic, finely grated
10 gginger, finely grated
12 gtikka masala spice blend
2 gground cumin
3 gsweet paprika
5 gsalt
10 mlneutral oil

For cooking and finishing

15 gbutter
2 wedgeslemon wedges
8 gfresh coriander leaves, roughly chopped

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

381 kcal

Calories

37g

Protein

Carbs

23g

Fat

Fiber

Notes

•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.

Background

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.

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