Chicken Tikka


Yes, you can make Punjabi-style chicken tikka without investing in a tandoor oven. For the best flavour, use leg or thigh rather than breast meat.


  • 450 g boneless chicken meat
  • 150 g yoghurt
  • 2 tbsp lemon juice
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp finely grated fresh ginger
  • 2 tsp garam masala
  • ½ tsp ground cumin
  • 1 tsp paprika
  • ½ tsp cayenne powder
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • handful of coriander or parsley
  • lemon wedges, to serve


Cut the meat into cubes, about 5 cm square. Combine the yoghurt, lemon juice, garlic, ginger, spices, salt and vegetable oil in a non-reactive bowl, and mix well. Add the chicken, toss well and leave to marinate for 2 to 3 hours.

Heat the grill. Skewer the chicken pieces loosely on thin bamboo skewers, and place on a lightly oiled grill rack. Grill the chicken under a medium heat for about 5 minutes on each side, until nicely scorched and cooked through. (Alternatively you can place the rack over a baking tray and bake in a preheated oven at 230°C/Gas 8 for 10 to 12 minutes.)

Scatter with coriander or parsley, and serve the chicken tikka with lemon wedges and basmati rice.