Oven Baked Chicken Tikka
Juicy, smoky chicken pieces marinated in spiced yoghurt and chargrilled to perfection. This Indian favourite bursts with layered flavours of garlic, cumin, and lemon for a fiery, aromatic bite.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken (boneless and cut into medium cubes)
- 150 g Yoghurt (thick plain)
- 2 tbsp Lemon Juice (fresh)
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 ½ tsp Kashmiri Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Turmeric Powder
- 1 tsp Salt
- 2 tbsp Mustard Oil (or vegetable oil)
- 1 Green Chilli (finely chopped)
- 2 tbsp Coriander (finely chopped)
- 1 tbsp Butter (melted, for basting)
Instructions
- 1
Clean and pat dry the chicken pieces thoroughly to ensure the marinade adheres well.
- 2
In a large bowl, whisk together yoghurt, lemon juice, ginger paste, garlic paste, chilli powder, cumin powder, coriander powder, garam masala, turmeric, salt, mustard oil, and green chilli.
- 3
Add the chicken pieces and coat evenly in the marinade. Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavour.
- 4
Preheat a grill or oven to 220°C. Line a tray with foil and place a wire rack on top.
- 5
Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece for even cooking.
- 6
Grill for 15 minutes, turning halfway through. Baste with melted butter and continue grilling for another 8–10 minutes until the edges are slightly charred and the chicken is cooked through.
- 7
Rest for 5 minutes before serving hot with mint chutney, sliced onions, and lemon wedges.