Chicken Tikka

Ingredients

• 500 gchicken breast, cut into cube-like chunks
• 3 tbsplemon juice
• 1 tbspsalt
• 4 heaped tbspyoghurt
• 3 tbspgarlic and ginger paste
• 1 tbspground cumin
• 1 tbspground coriander
• 1 tspgaram masala
• 1 tspground turmeric
• 1 tbspblack pepper
• 1 tspred chilli powder
• 1 tbspPatak's tandoori spice marinade
• 1 tsptandoori masala powder
• A handfulchopped coriander leaves
• A few dropsred food colouring
• A few tbspoil, for pan-frying

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine all the ingredients with the chicken. Cover and marinate in the refrigerator, ideally overnight.

2. 2

   Choose a method

   When ready to cook, either fry the chicken in a pan or bake it in the oven using a Myspike.

3. 3

   Bake the chicken

   For the Myspike method, preheat the oven to 200°C. Thread each chicken piece onto the spike and bake for around 30–35 minutes, basting as it cooks.

4. 4

   Fry the chicken

   For the pan method, heat a few tablespoons of oil in a shallow frying pan. Once hot, add the chicken and cook over high heat for around 10 minutes, turning the pieces as they cook. Reduce the heat and cook for about another 20 minutes. To char the chicken, turn the heat up towards the end, taking care not to leave it there long enough to dry out.

5. 5

   Serve straight away

   Serve immediately with naan and salad.

What is chicken tikka?

Chicken tikka is a South Asian-style dish of bite-sized chicken marinated with yoghurt and spices, then cooked until browned. This version uses both a homemade spice mixture and prepared tandoori seasonings.

The yoghurt and lemon form a tangy coating, while the spices bring warmth and colour. You can cook the pieces in a pan or use the oven method described here.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 37g protein, 8g carbs, 8g fat.

Chicken breast supplies most of the protein, while naan served alongside adds much of the meal's carbohydrate. Yoghurt and the oil used for pan-frying contribute fat, and the salt and prepared tandoori seasonings can make sodium a notable part of the dish. Pair a portion with plenty of salad or vegetables, and choose the amount of naan to suit your meal.

Building the marinade

Yoghurt and lemon: these give the marinade its creamy, tangy base and help it cling to the chicken pieces.

Spices and aromatics: cumin, coriander, garam masala, turmeric, pepper, chilli, garlic and ginger make a strongly seasoned mixture. The tandoori marinade and masala add another layer of seasoning.

Why marinate overnight

Time: the recipe recommends marinating in the refrigerator, ideally overnight, so the chicken has a long rest in the seasoned yoghurt mixture. If you are short on time, allow as much marinating time as you can before cooking.

Even coating: stir the chicken through the marinade so the pieces are covered. Keep the bowl refrigerated while the chicken marinates.

Choosing a cooking method

Oven: thread the pieces onto a Myspike and bake at 200°C for around 30–35 minutes, basting as you go. The recipe does not specify what to use for basting, so use the marinade coating already on the chicken.

Pan: cook in a shallow pan with hot oil, starting on high heat for around 10 minutes before reducing the heat for about another 20. Turn the pieces as they cook so they brown on different sides.

Getting the texture right

Browning: the recipe suggests briefly raising the heat towards the end of pan cooking for a charred finish. Keep a close eye on the chicken, as prolonged high heat can dry it out.

Doneness: cooking times are approximate and can vary with the size of the chunks and the cooking method. Check that the thickest piece is cooked through before serving.

Serving the tikka

Classic pairing: serve the chicken straight away with naan and salad, as suggested in the recipe. The bread makes the meal more substantial, while the salad brings a fresh contrast.

For a fuller spread, you could also serve it with rice or extra vegetables, keeping the chicken as the seasoned centrepiece.

Recipe notes & tips

• Cut the chicken into similarly sized chunks so they cook at a similar rate.
• Mix the marinade thoroughly to coat every piece of chicken.
• Keep the chicken covered in the refrigerator while it marinates.
• Turn the pieces regularly during pan cooking to brown them on more than one side.
• Watch closely if you increase the heat at the end for a charred finish.

Variations

• Milder tikka: reduce the red chilli powder to suit your preferred heat level.
• More chilli: add extra red chilli powder to the marinade for a hotter result.
• Oven-baked: use the Myspike method at 200°C for around 30–35 minutes instead of pan-frying.
• Herby finish: reserve some chopped coriander leaves to scatter over the chicken just before serving.
• With rice: serve the chicken with rice alongside the naan and salad.

Common mistakes to avoid

• Uneven chunks: pieces of different sizes cook at different rates; cut them as evenly as you can.
• Skipping the marinade time: the recipe recommends an overnight rest; plan ahead for the fullest flavour.
• Leaving the pan on high: high heat for too long can dry out the chicken; reduce the heat after around 10 minutes.
• Turning up the heat too early: char the chicken only towards the end, and watch it carefully.
• Crowding the pan: too many pieces at once can hinder browning; cook in batches if needed.

How to store

Refrigerate leftover chicken in a covered container and use within 2 days. Reheat until steaming hot throughout, in a pan or microwave, taking care not to overcook it.

Frequently asked questions