Back home in India, we never cooked Chicken Tikka at home, just went out to eat it! In the past, I was often asked if I can make this dish and so I asked my international family for help!
My Cousin Karen lives in London and has been cooking this incredible Chicken Tikka for a long time. Living in London, she knows exactly what this dish should taste like. We love exchanging and trying different recipes until we find the best one. Here is one such recipe.
This Chicken Tikka is delicious, with the perfect blend of spices. I have been making this several times a month ever since Karen passed this to me and I hope you enjoy making it. My spices have everything you need and as I have said in other blogs, all you need on hand is fresh ginger/ garlic, onions and tomatoes for most Indian cooking as well as Trudy Ann’s Spices.
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You may use this recipe with whole chicken pieces of you wish. If you are vegetarian, use recipe with vegetables
For Chicken Tikka
- 1 lb chicken (cut into small cubes)
- 1 Tablespoon Trudy Ann’s Tandoori Marinade
- Juice of 2 lemons
- 1 teaspoon salt
- 3/4 cup plain Yogurt
Chicken Tikka Sauce
- 2 tablespoons ghee (clarified butter) or oil
- 1 onions, chopped
- 1 Tablespoon Trudy Ann’s Chicken Tikka Masala
- 1 Tablespoon Ginger/ Garlic paste*
- 3 large tomatoes, chopped
- 3/4 cup water
- 1/4 cup cream
- 1 tablespoon lemon juice
- 1 teaspoon chili powder (optional)
- 1/2 cup cilantro leaves, finely chopped
* Adding the ginger/ garlic paste is optional as my masalas have these ingredients. However, I find adding this fresh paste gives a richer flavour.
For Chicken Tikka (marinade before grilling)
Mix the Tandoori Marinade, lemon juice, salt and yogurt in a large bowl and marinade the chicken overnight. Remove from the fridge before grilling and bring to room temperature.
For Chicken Tikka Sauce
1. Heat ghee/ oil on medium heat. Gentle fry the ginger/ garlic paste for 30 seconds, add the onions and fry until golden brown. Add Tikka Masala and fry for a couple minutes. Add the tomatoes, water and gently simmer for 15 minutes.
2. Transfer the sauce into a food processor / blender and puree until a creamy sauce is formed. Leave this aside until you are ready to add to the chicken.
3. Heat your oven to 350 degrees and transfer marinated chicken onto skewers. Bake for 15-25 minutes. (If using whole chicken with the bone in, bake for 30-45 minutes). Check to see if chicken is cooked. When cooked, broil on high for about 10 minutes- turning tray around and make sure it does not burn. Remove from skewers before adding to your sauce.
4. Pour the Tikka Sauce back into the pan, add the grilled chicken, cream and chili powder if you would like it spicier. Add more water if necessary (not too much as it would dilute the flavours) Gently simmer on low to keep warm until ready to serve. You may add the extra lemon juice and garnish with cilantro.
For more recipes and spices, please have a look at Trudy Ann’s Masala Kitchen Recipe cookbook.
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