Description
Chicken Tikka, also known as Murgh Masala, is a classic Indian dish that almost always features as a starter in British Indian restaurant menus.
Ingredients
Units
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- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1.5 inches fresh ginger, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon ground fenugreek (optional)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 cup fresh cilantro, finely chopped (optional)
- 2.2lbs skinless, boneless chicken thighs
- 3 medium-sized bell peppers (about 400g), cut into bite-sized pieces
- 2 large red onions, cut into bite-sized pieces
Instructions
- In a large mixing bowl, whisk together the plain yogurt, lemon juice, and vegetable oil until smooth.
- Stir in the garlic, ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek (if using), cayenne pepper, and salt. Mix until all the ingredients are thoroughly combined, forming a smooth marinade.
- If using fresh cilantro, fold it into the marinade for an extra layer of fresh, herbal flavor.
- Add the chicken pieces, bell peppers, and red onion pieces to the marinade. Ensure that everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking. Once the chicken and vegetables are marinated, thread the chicken pieces onto the soaked skewers, alternating with pieces of bell pepper and red onion.
- You can cook the skewers on the BBQ of in the oven.
- Grilling on a Barbecue: Preheat the barbecue to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges.
- Grilling in the Oven: Preheat the oven to 400°F (200°C) and set the oven to grill/broil mode. Place the skewers on a baking sheet lined with foil. Grill for 15-20 minutes, turning the skewers halfway through, until the chicken is fully cooked and slightly charred.
Notes
If you’ve made the tikka paste: You can substitute the dry spices (ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek, and cayenne pepper) with 3 tablespoons of the tikka paste. Mix the tikka paste into the yogurt, lemon juice, vegetable oil, garlic, and ginger to create a smooth marinade, then proceed with the recipe as directed. This will give you a richer, more concentrated flavor, as the paste already contains a balanced blend of spices.
- Prep Time: 15 minutes
- Marination Time: 2 hours
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 225
- Sugar: 5.7 g
- Sodium: 554.6 mg
- Fat: 11.6 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 10.6 g
- Fiber: 2.2 g
- Protein: 19.4 g
- Cholesterol: 69 mg