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Chicken Tikka


  • Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces
  • Garlic 3-4 Cloves to marinate
  • Ginger 10 Grams peeled (to marinate)
  • Onion 1 Small Piece peeled (to marinate)
  • Curd (Yoghurt) 150 ml (to marinate)
  • Chilly Powder 1 Teaspoon (to marinate)
  • Coriander Powder 2 Teaspoon (to marinate)
  • Garam Masala 1 Teaspoon (to marinate)
  • Lemon 1/2 Piece lemon Juice (to marinate)
  • Oil 1 Tablespoon (to marinate)
  • Salt To Taste (to marinate)
  • Onion 1 Piece peeled and thinly sliced (for garnish)
  • Lemon 1 Piece halved length wise and sliced thickly (for garnish)
  • Corriander Leaves 1 Fistfull washed and chopped (for garnish)


marinate Grind onion, ginger and garlic in a food processor. Add this to all other ingredients except chicken and mix well.

Add chicken and mix well.

Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices!

Preheat oven to maximum, 240 C or 475 F.

Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning.

Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.

Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.

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