3.5/5 rating (90 votes)

Chicken Tikka

Marinated Chicken on Skewers

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Marinade 1 hr
  • Cook 25 mins

This is a classic, vibrant yet gently spiced dish that's just plain delicious.

Hari says

I love to make this little snack - sometimes really simply with just chicken thigh pieces that are marinaded and other times I like to use colourful peppers, mushrooms and red onions.

The chicken is left to marinate in a spiced yoghurt along with some vegetables and then skewered and cooked on a griddle or under the grill. The wonderful warming red colour of the meat comes from the delightful kashmiri chilli powder. This adds a little heat, but not too much as well as a slight smokiness making this a lovely dish to share with friends. It's also one of my summer staples as it barbecues beautifully - so easy to prepare and a fun one to get the children involved in too.

  • Ingredients
  • Method
  • 5-6 chicken thighs/4 breasts
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 2 red onions, cut into chunks


  • 1 tsp salt
  • 3 cloves garlic, crushed
  • 2 tbsp ginger, grated
  • 1 tsp kashmiri chilli powder
  • 1 fresh chilli, finely chopped (2 for more heat)
  • 1 tsp of garam masala, heaped
  • 1 tsp of dried fenugreek leaf (kasoori methi)
  • ½ tsp of coriander seeds, crushed
  • 4 cardamoms, crushed
  • 250g Greek yoghurt (ideally hung yoghurt)
  • Juice from 1 lemon
  • Mustard oil (for brushing)
  • Handful of fresh coriander, chopped
  • 6 skewers - metal or wooden


  1. Cut the chicken into large chunks. 
  2. Mix all the marinade spices in a dish and add the yoghurt, stir together.
  3. Place the chicken and chopped vegetables in the marinade and using your hands rub the yoghurt all over them.
  4. Refrigerate and leave to marinade for at least one hour.
  5. Heat the oven to 200oC. If using wooden skewers soak them in cold water for about 20 minutes.
  6. Skewer the meat and vegetables. Place the chicken skewers onto a baking tray and brush with oil and place on the middle shelf in the oven. Cook for 10-15 minutes.
  7. Turn the skewers over and brush or drizzle with oil. Return to the top shelf of the oven for another 15 minutes.
  8. Garnish with coriander and a good squeeze of lemon juice to serve.

Served with

I would always serve this with and a crisp onion salad and my zingy mint chutney

Nutritional information

Typical values* per Serving
Fat (g)3.3
of which saturates (g)1.7
Carbohydrates (g)3.6
of which sugars (g)2.7
Fibre (g)0.5
Protein (g)9.8
Salt (mg)0.64
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

Useful equipment

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