Chicken Tikka

Chicken Tikka

This recipe yields excellent Chicken Tikka which is amazing in a Curry, but also very enjoyable in a salad, wrap or by itself.

The Chicken can be substituted for Mushrooms, Paneer or Tofu for excellent non-meat options. 


Prep Group Quantity Item
~1.5 kg Chicken (or equivalent)
1 2 teaspoons Coriander powder
1 1 teaspoon Cumin powder
1 1 teaspoon Turmeric powder
1 1 teaspoon Kashmiri chilli powder
1 1 teaspoon Paprika powder
1 1/4 teaspoon Black pepper
1 1/2 teaspoon Cardamom powder
1 1 1/2 teaspoons Dried mint
1 1 1/2 teaspoons Salt
1 3 1/2 tablespoons Tandoori masala powder
1 tablespoon Ginger/Garlic paste
150g Natural Yoghurt
1/2 Lemon
2 tsp Kasuri methi
2 tablespoons Honey
1/4 teaspoon Red colouring (TRS)

Notes on the ingredients

Nearly any of the ingredients can be optional - omitting them will change the taste but it will still taste good.

The Ginger/Garlic paste should be made from scratch and not from a jar, but if you don't want to make the paste you can cut it finely and use as is, or worst case use a jar.

The curry powder (Tandoori malasa) can be substituted for any other variant of curry powder.

The simplest version of this a splash of oil and curry powder.

Quantities can also be varied to taste - mix everything before adding the meat so it that it can be adjusted to taste, just bare in mind the flavour will change while it marinades and through cooking.


Cut the chicken in to consistently sized cubes around ~1 inch in size. If the size varies too much they will not cook evenly.

Group 1

Measure out the the following together into a small dish:

  • Coriander powder (2 tsp)
  • Cumin powder (1 tsp)
  • Turmeric powder (1 tsp)
  • Kashmiri chilli powder (1 tsp)
  • Paprika powder (1 tsp)
  • Black pepper (1/4 tsp)
  • Cardamom powder (1/2 tsp)
  • Dried mint (1 1/2 tsp)
  • Salt (1 1/2 tsp)
  • Tandoori masala powder (3 1/2 tbsp)


Step 1

Rub the Ginger/Garlic paste through the Chicken with your hands.

Step 2

Add Group 1 (the spices) and a splash oil, continue to work through by hand.

Step 3

Add the Yoghurt and Crumble the Kasuri Methi then mix in well.

Step 4

Add a squeeze of lemon juice and the honey and mix through.

Step 5 (Optional)

Mix the colouring with a small amount of water and add the colouring liquid to the rest, mix through with a spoon. Be careful - it will stain anything it touches.

Step 6

Marinade in the fridge for 24-48 hours, ideally turn/mix once halfway through.


Grill on skewers on a medium heat turning regularly until cooked (around 20 minutes)