Save Indian Tikka Spiced Chicken is a vibrant, crowd-pleasing dish bursting with classic Indian flavors. These juicy chicken pieces are marinated in a rich blend of aromatic tandoori spices and creamy yogurt, then roasted to a perfect golden-brown finish.
Save By utilizing a high-heat roasting method and a wire rack, you can achieve the signature charred edges and succulent interior that make Tikka chicken a favorite in Indian cuisine worldwide.
Ingredients
- Chicken: 800 g boneless, skinless chicken thighs (or breasts), cut into large chunks
- Marinade: 150 g plain Greek yogurt, 2 tbsp lemon juice, 2 tbsp vegetable oil, 2 cloves garlic (minced), 1 tbsp fresh ginger (grated), 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp smoked paprika, 1 ½ tsp garam masala, 1 tsp ground turmeric, 1 tsp chili powder (adjust to taste), 1 tsp salt, ½ tsp ground black pepper
- To Serve (optional): Fresh cilantro leaves, lemon wedges, sliced red onion
Instructions
- Step 1
- In a large bowl, whisk together all marinade ingredients until smooth.
- Step 2
- Add the chicken pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
- Step 3
- Preheat oven to 220°C (430°F). Line a baking sheet with foil and place a wire rack on top.
- Step 4
- Arrange marinated chicken pieces on the rack, shaking off excess marinade.
- Step 5
- Roast for 25–30 minutes, turning halfway with tongs, until chicken is cooked through and slightly charred at the edges. For extra crispiness, broil for 2–3 minutes at the end.
- Step 6
- Rest for 5 minutes. Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve hot.
Zusatztipps für die Zubereitung
Using a wire rack is essential for this recipe as it allows heat to circulate entirely around the chicken pieces. This ensures the meat roasts evenly and develops crispy edges rather than steaming in its own moisture on the baking sheet.
Varianten und Anpassungen
While chicken thighs are recommended for their juiciness, chicken breast can be used as a leaner alternative. For a dairy-free version, replace the Greek yogurt with coconut yogurt. If you have an outdoor grill, you can cook the chicken there to add an extra layer of smokiness to the dish.
Serviervorschläge
Serve these aromatic chicken pieces with warm naan bread or over a bed of fluffy basmati rice. For a lighter option, they are also delicious when tossed into a fresh garden salad with a squeeze of lemon.
Save With its striking color and bold aromatic profile, this Indian Tikka Spiced Chicken is a simple yet impressive way to bring the flavors of a traditional tandoor to your home table.
Recipe FAQs
- → How long should the chicken marinate?
Marinate for at least 1 hour, though overnight marinating is recommended for deeper flavor development and more tender chicken.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but thighs are preferred as they remain juicier during cooking. If using breast, reduce cooking time slightly to prevent drying out.
- → What's the best way to achieve crispy skin?
Use a wire rack on your baking sheet to allow air circulation underneath. For extra crispiness, broil for 2-3 minutes at the end of roasting until the edges are charred.
- → Can I make this dairy-free?
Absolutely. Substitute the Greek yogurt with coconut yogurt or cashew cream to maintain the creamy marinade while keeping it dairy-free.
- → What are good serving suggestions?
Serve with warm naan bread, fragrant basmati rice, or a fresh salad. Garnish with cilantro, lemon wedges, and sliced red onion for brightness and color.
- → Can I grill instead of roast?
Yes, grilling is an excellent alternative that adds extra smokiness. Cook over medium-high heat for similar time, turning occasionally until cooked through with nice char marks.