Chicken Tikka

In most Indian restaurants throughout the U.S., you’ll find endless versions of chicken tikka. Boneless chunks of chicken get punched up from a powerhouse yogurt marinade filled with spices common in Indian cooking, like garam masala, turmeric, coriander and chili powder. The chicken tikka marinade is pretty versatile—add more or less spice as you see fit—and you can bake or grill the chicken.

The difference between chicken tikka and chicken tikka masala is the sauce. Tikka, in general, refers to marinated pieces of meat that are skewered and cooked in an oven or on the grill. Masala, on the other hand, refers to a creamy sauce often made with yogurt, tomatoes and spices. Chicken tikka masala resembles butter chicken, although the two are also quite different (butter chicken tends to be milder in spice).

While we use chicken breasts in this chicken tikka recipe (they’re easy to cube into uniform pieces), the chicken tikka marinade also works on chicken thighs or other proteins like lamb or beef. Letting the meat marinate for at least two hours will add the most flavor, but you can do less if you’re short on time. Since you can make the chicken tikka kabobs ahead of time and they cook in 30 minutes or less, this is a great anytime meal to serve with other Indian dishes, including rice, naan and vegetable sides.

Ingredients for Chicken Tikka

• Greek yogurt: The lactic acid and calcium in yogurt work together to tenderize the poultry, making yogurt the best base for a chicken tikka marinade. You can use regular or low-fat yogurt.
• Lemon juice: Lemon juice’s acidity helps break down the chicken’s proteins and connective tissue, making the poultry soft and juicy. The juice also adds bright, tangy notes to the dish.
• Aromatics: The spicy, peppery flavors of fresh minced garlic and ginger complement the variety of spices used in the chicken tikka recipe.
• Spices: A combination of bold seasonings—garam masala, paprika, ground turmeric, salt, chili powder, cumin, coriander and pepper—ensures the chunks of chicken burst with earthy, subtly spicy flavors. Feel free to increase the heat level by adding more chili powder.
• Chicken breasts: Neutral-flavored chicken breasts contrast nicely with the rich flavors of the sauce. You can also substitute boneless skinless chicken thighs for some or all of the white meat.
• Metal or wooden skewers: Threading your poultry chunks on skewers makes them easy (and fun) to eat.

Directions

Step 1: Marinate the chicken

TASTE OF HOME

In a large bowl, whisk together the Greek yogurt, lemon juice, garam masala, minced garlic, gingerroot, paprika, salt, turmeric, chili powder, cumin, coriander and pepper. Add the cubed chicken and toss to coat. Cover and refrigerate for two hours.

Editor’s Tip: While the longer marinating time ensures tons of flavor, you can shorten the time as needed. Give the marinade at least 30 minutes to infuse the chicken.

Step 2: Thread the chicken

TASTE OF HOME

Preheat the oven to 350°F. Thread the chicken cubes on metal or soaked wooden skewers.

Editor’s Tip: Soak your wooden skewers on a baking sheet or in a zip-top bag for at least 30 minutes before using. Soaking the skewers in water prevents the wood from burning and keeps the chicken from sticking to the skewers.

Step 3: Bake the chicken

TASTE OF HOME

Place the skewers on a 15x10x1-inch baking sheet lined with parchment. Cook the chicken for 25 to 30 minutes or until cooked through.

Editor’s Tip: To check doneness, cut through a chicken chunk to see if the juices run clear or use a meat thermometer to ensure the temperature reaches 165°.

TASTE OF HOME

Chicken Tikka Variations

• Ditch the sticks: If you are short on time or don’t have any skewers on hand, you can also bake the chicken on the pan without the skewers.
• Use a different protein: Instead of 2 pounds of chicken, swap in flat iron steaks, tri-tip or sirloin. Or, try making the chicken tikka recipe with cubed lamb loin, shrimp or a firm white fish like halibut.
• Add veggies or fruit: In addition to the cubed chicken, thread your skewers with vegetables such as bell peppers, zucchini or onion. Or, give the kabobs a dose of sweetness with chunks of fresh pineapple.

How to Store Chicken Tikka

To store leftover chicken tikka, let the kabobs cool completely, then transfer them to an airtight container or a gallon-size zip-top bag. Unthreading the chicken makes for easier storage. Chicken tikka is good in the refrigerator for up to four days.

Can you freeze chicken tikka?

To freeze chicken tikka, remove the skewers and allow the chicken pieces to cool. Freeze the chicken in an airtight container or freezer bag for up to three months.

How do you reheat chicken tikka?

Reheat your leftover chicken tikka in the microwave in a covered glass or ceramic dish; be sure to vent the lid or storage wrap to let steam escape. To reheat frozen chicken tikka, let the chicken thaw in the refrigerator overnight before popping it in the microwave.

Chicken Tikka Tips

TASTE OF HOME

Can you make chicken tikka with other cuts of chicken?

Absolutely. Because the chicken tikka marinade is super versatile, you can use it on other cuts of chicken, such as boneless or bone-in chicken thighs or drumsticks. You can even use it as a marinade on a whole chicken! Just be sure to adjust your cooking time accordingly.

How do you grill chicken tikka kabobs?

Grilling chicken tikka kabobs adds a delicious charred flavor. Cook them on a covered gas or charcoal grill over medium heat for 12 minutes, turning them halfway, until their juices run clear when sliced with a knife or the internal temperature reaches 165°.

What can you serve with chicken tikka?

One of our favorite ways to serve chicken tikka is with other Indian dishes. Pair the dish with a platter of grilled garlic naan, chana masala, or coconut-ginger chickpeas and tomatoes. Wash everything down with homemade chai tea or mango lassi.