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.
Ingredients
- 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 Fresh Coriander finely chopped
- 1 tbsp Butter melted, for basting
Instructions
- Clean and pat dry the chicken pieces thoroughly to ensure the marinade adheres well.
- 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.
- Add the chicken pieces and coat evenly in the marinade. Cover and refrigerate for at least 4 hours, ideally overnight for deeper flavour.
- Preheat a grill or oven to 220°C. Line a tray with foil and place a wire rack on top.
- Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece for even cooking.
- 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.
- Rest for 5 minutes before serving hot with mint chutney, sliced onions, and lemon wedges.
Nutrition
Calories: 259kcalCarbohydrates: 5gProtein: 13gFat: 20gSaturated Fat: 6gTrans Fat: 0.2gCholesterol: 57mgSodium: 716mgPotassium: 233mgFibre: 1gSugar: 2gVitamin A: 452IUVitamin C: 7mgVitamin D: 0.2µgCalcium: 72mgIron: 1mg
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