Chicken Tikka

Tikka means ‘boned and cut into cubes’. The best meat to use is chicken thighs, which are inexpensive in large packets.


  • 5-cm / 2-inch piece of ginger, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 600 ml/ 1 pt plain yoghurt
  • 30 g/ 1 oz plain flour
  • ¼ nutmeg, grated
  • 2 tsp ground cumin
  • 2 tsp ground pepper
  • 2 tsp chilli powder
  • 2 tsp turmeric
  • 1 tsp cardamom seeds
  • 1 tsp salt
  • 6 tbsp sunflower oil
  • juice of 2 lemons
  • 1 chicken, about 1.5 kg/ lb
  • a little melted butter


The day before, put the ginger into a food processor with the garlic and 4 tablespoons of the yoghurt. Blitz this to a paste and put into a bowl with the remaining yoghurt, the flour, nutmeg, cumin, pepper, chilli powder, turmeric, cardamom, salt, sunflower oil and lemon juice. Mix all together.

Skin and bone the chicken, cut the meat into equal-sized pieces and put into the marinade, turning with a spoon to coat evenly. Refrigerate overnight.

Next day, preheat a barbecue, grill or grill pan. Brush off most of the marinade, thread the chicken on 8 skewers and grill for 6–8 minutes, turning frequently and basting with a little melted butter