Chicken Tikka
Chicken tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent made by baking chicken which has been marinated in spices and yoghurt. It should not be confused with Chicken Tikka Masala (of which it is an ingredient). It is traditionally cooked on skewers in a tandoor and is usually boneless. It is tasty when served with yellow rice and a spicy salad.
- Prep
- 44 min
- Cook
- 1 hr 41 min
- Total
- 2 hr 25 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Add all of the ingredients except the chicken to a non-metallic mixing bowl, and mix well.
Procedure
Add the chicken and mix until fully coated.
Procedure
Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
Procedure
For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5–8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.
Procedure
Serve with naan, with rice or use in a Chicken Tikka Masala.
Notes, tips, and variations
Mustard seed oil is considered unfit for human consumption in many parts of the world and is therefore not readily available. A poor alternative can be made by crackling 1 tsp of mustard seeds in approximately 2 tbs of very hot vegetable or olive oil. Allow to cool then use in place of mustard seed oil.
Notes, tips, and variations
It is possible to make a tikka with almost any meat, the most commonly used other than chicken being lamb and mutton.
Notes, tips, and variations
Tikka can be served either as main meal or as an appetiser.
Notes, tips, and variations
Powdered or dried ingredients can be substituted for fresh, but at the expense of taste.
Notes, tips, and variations
Some people prefer to make tikka with meat on-the-bone for improved flavour.
Photo: Shubhamcr7 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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