Vividly spiced chicken tikka, marinated in yoghurt and warm spices then chargrilled until smoky and charred at the edges, served with a cool mint yoghurt. All the flavour of the tandoor, from a home grill or oven.

Why this works

A yoghurt marinade tenderises the chicken and clings to it, so the spices char rather than fall away.
Two stages of marinade — a quick lemon, ginger and garlic rub, then the spiced yoghurt — drive flavour deep into the meat.
High, direct heat gives the blistered, smoky char that defines a good tikka.

Ingredient notes and swaps

Chicken thigh — stays juicier than breast under fierce heat; breast works if you watch it closely.
Full-fat yoghurt — thick, so it coats well; hung yoghurt is better still.
Garam masala, cumin, coriander and Kashmiri chilli — Kashmiri gives colour without brutal heat.
Ginger and garlic paste — the aromatic base; fresh is best.
Fresh mint and yoghurt — for the cooling raita alongside.

Tandoori Chicken Tikka and Mint Yoghurt

Coated in several different spices, these tender chicken pieces are cooled down with a dip in our traditional mint yoghurt

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 2 people

Course: Main Course

Cuisine: Indian

Calories: 900

Ingredients Method Nutrition Notes

Ingredients

Marinade
500g Chicken Breast, cut into Tikka sized pieces
160g Greek Yogurt
1 ½ Tsp Red Chilli Powder
2 Tbsp Ginger and Garlic Paste
2 Tsp Garam Masala
1 ½ Tsp Cumin
6 Tbsp Vegetable Oil
1 teaspoon turmeric
2 ½ Tbsp White Wine Vinegar
1 Tsp Green Chilli paste
1 ½ Tsp Sea Salt
1 Tbsp Dried Fenugreek Leaves
Mint Yoghurt
1 bunch Mint leaves
1 bunch Coriander, cut into three parts
½ white Onion, halved
1 or 2 finger Green Chillies, halved
2 Tsp Sea Salt
3 Tsp Sugar
1 ½ Tsp Cumin Seeds, roasted on a dry pan
¾ Tsp Cumin
½ Lemon, freshly squeezed
1 Tsp Amchoor Powder
A little water, optional
2 ½ Tbsp Yoghurt

Method

For the Chicken Tikka

Mix together all the marinade ingredients (do not add the Chicken at this stage).
Ensure marinade is mixed together well, adjust seasoning as needed.
Next, add your Chicken pieces to the Yoghurt mixture and use your hands to evenly coat the chicken in the marinade.
Leave the Chicken to marinate for about an hour (you may also leave to marinate overnight).
Once the Chicken has been left to marinate, place pieces on a baking tray and cook in the oven at 180ºC for 25 minutes until the Chicken has cooked through and juices are running clear

For the Mint Yoghurt

Put all of your ingredients (apart from the Lemon Juice and Yoghurt) into a blender.
Blend together the Mint leaves, Coriander, Green Chillies, Salt, Sugar, roasted Cumin Seeds, Cumin, Amchoor, and a little Water.
Once blended, adjust the seasoning as required and then mix in the Yoghurt and Lemon Juice
Enjoy with a Katchumber Salad, Naan bread and the Mint Yoghurt

Nutrition

Calories: 900kcalCarbohydrates: 19gProtein: 82gFat: 54gSaturated Fat: 9gSodium: 230mgFiber: 1gSugar: 13g

Notes

It's all about marination: For the best flavour and tenderness, let your chicken marinate for at least an hour, or even better, overnight. This allows the spices to really penetrate the meat.
Don't overcrowd the pan: When cooking your chicken tikka, make sure not to overcrowd the baking tray. This can lead to steaming instead of that delicious charred exterior. Cook in batches if needed.
Balance the heat: If you prefer a milder flavour, reduce the amount of chilli powder and green chilli paste in the marinade. For more heat, you can always add a pinch more to your liking.

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Tips for success

Marinate for at least a few hours, ideally overnight, for the deepest flavour.
Thread onto skewers with a little space between the pieces so they char rather than steam.
Get the grill or griddle properly hot before the chicken goes on.
A squeeze of lemon and a scatter of coriander at the end lifts everything.

Make ahead, storage and reheating

Make ahead — marinate a day in advance; it only improves.
Storage — cooked tikka keeps two to three days; lovely cold in wraps and salads.
Freezing — freeze the raw marinated chicken for up to two months.

What to serve it with

With warm naan, the mint yoghurt and a crunchy onion-and-lemon salad.
Or over rice with a squeeze of lime for a fuller plate.

FAQ

Why is my tikka dry? Usually breast overcooked. Use thigh, or pull breast off the heat the moment it is cooked through.

How do I get smoky flavour without a tandoor? Grill or griddle over high heat; for extra smoke, rest the cooked chicken with a piece of smouldering charcoal under a covered bowl.

What gives tandoori its colour? Kashmiri chilli and paprika — no artificial colour needed.