Tandoori Chicken Tikka
Tandoori Chicken Tikka
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  • Summary

    Undoubtedly Tandoori chicken is the king of all tikkas in the tandoor repertoire. Amidst all the street food, kebabs, tikkas, biryanis and grilled meats I’ve scoffed down over the years in India and the UK; this dish is a firm fixture on every restaurant and street cart menu. There is an array of tandoori chicken dishes on offer and a few I have covered on the blog as well including Kali Mirch Murgh Tikka cooked with crushed black pepper and also my favorite recipe Kandhari Murgh Tikka cooked in pomegranate molasses and spices. Easy to cook, healthy and always a crowd pleaser it’s perfect for this (dare I say sunny!) weather. Nothing better than brightening up a warm day with sunshine, tikkas on the bbq. The smells of the marinated chicken cooking with its moist juices is mouth wateringly good. Sprinkled with chaat masala served in flat bread with a dollop of freshly made mint chutney and some salad. I recently cooked this for my BBC Newcastle Radio Food chat with Simon Logan and needlessly to say the team in the studio polished it off in no time. The natural red colouring in my recipe comes from the paprika and chilli powder I use. To enhance the taste as well as the colour add a pinch of crushed saffron strands to the marinade. I prefer chicken thighs which are a more succulent cut though chicken breast works equally well. This is also the basic marinade that is commonly used to cook the chicken before making Butter Chicken (aka Chicken Tikka Masala).

    Ingredients

    • 450gms skinless boneless chicken thighs cut into bite size pieces
    • 2 tbsp thick yoghurt/ Greek yoghurt
    • 2 tsp chickpea flour/ gram flour
    • 4 cloves garlic
    • 1” piece ginger peeled
    • 1 green chilli
    • 1 tsp mild paprika
    • 1/2 tsp chilli powder (or a little more if you’d like it spicy)
    • 1/2 tsp garam masala powder
    • 1 tsp coriander powder
    • Pinch cinnamon powder
    • Pinch of saffron crushed
    • Salt to taste
    • Butter for basting
    • 1 tsp chaat masala
    • Juice of 1/2 a lemon
    • Salad & chutney to serve

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 57 % Daily Value *
    • Total Fat: 3 g 4.92%
    • Saturated Fat: 2 g 9.36%
    • Trans Fat: 0 g %
    • Cholesterol: 8 mg 2.61%
    • Sodium: 615 mg 25.62%
    • Calcium: 25 mg 2.47%
    • Potassium: 93 mg 2.66%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.9%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 7 g %
    • Dietary Fiber: 1 g 3.1%
    • Sugar: 4 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 9.43%
    • Vitamin C 27.08%
    • Vitamin D 0.63%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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