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chicken Tikka Recipe

Chicken Tikka

Rika
Get ready to explore the amazing tastes of India with this super yummy homemade chicken tikka recipe! You can make this delicious dish right in your own kitchen and feel like you're in a restaurant. 
5 from 14 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine Indian
Servings 4
Calories 180 kcal

Ingredients
 

  • 4 pieces chicken leg quarters, about 3 pounds (Pat them dry with paper towels)

Marinade:

Instructions
 

  • Make a Marinade. Combine all the marinade ingredients in a food processor and blend until you achieve a smooth consistency.
  • Marinate the Chicken. Place the chicken legs in a large bowl or zip-lock bag and add the marinade. Massage the marinade onto the chicken legs, making sure they're well coated. Transfer to a fridge and marinate the chicken legs for at least 8 hours or up to 48 hours.
  • Let the Meat Rest. Remove the chicken legs from the fridge and allow the meat to rest for 15-30 minutes before cooking.
  • Cook. Preheat the oven to 425°F. Place a wire rack over a baking sheet and arrange the chicken pieces on top in a single layer. Bake the chicken legs, uncovered, for about 45 minutes or until the internal temperature reaches 165°F.

Notes

You can cook the marinated chicken on a grill, in an air fryer, in an oven, or on a stovetop. Each method offers a slightly different taste, but they all make the chicken tender and delicious.
  • In an air fryer: Preheat the air fryer to 380°F and cook the marinated chicken legs for about 25 minutes, flipping halfway through.
  • On the grill: Preheat the grill to 450°F. Brush the grill pan with oil and place the chicken legs on the grill. Close the grill hood and flip the chicken legs every 5 minutes. Cook for 40 minutes or until fully cooked.
Indian Chili Powder: If you don't have Indian chili powder or Kashmiri chili powder, you can replace it with a blend of smoked paprika and cayenne powder. For example, if the recipe calls for two teaspoons of Indian chili powder, you can mix 1½ teaspoons of smoked paprika with ½ teaspoon of cayenne pepper.
Yogurt and Lemon Juice. If you find that your yogurt is too sour, you can decrease the quantity of lemon juice used in the marinade.
Storing. Leftover chicken tikka should be consumed within 3-4 days when stored in the refrigerator. After this time, it may start to lose its quality and freshness.
Reheating. Preheat your oven to 400°F (200°C). Place a wire rack over a baking sheet and arrange the chicken pieces on top in a single layer. Bake for 15 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
 

Nutrition

Calories: 180kcalCarbohydrates: 8gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 1638mgPotassium: 172mgFiber: 2gSugar: 2gVitamin A: 344IUVitamin C: 7mgCalcium: 80mgIron: 2mg
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