Chicken Tikka

Sometimes referred to as tandoori chicken, this Indian chicken is marinated in a mixture of yogurt and spices and traditionally cooked in either a clay oven (tandoor) or grilled. We grilled the flavorful chicken on skewers and found it paired well with jasmine or basmati rice.

Yield: 4 servings (serving size: 3 skewers, 2 lime wedges, and 1 tablespoon chutney) other: 8 hours and 30 minutes,
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 4.3g
  • Saturated fat: 1.2g
  • Protein: 35.3g
  • Carbohydrate: 14.4g
  • Cholesterol: 95mg
  • Iron: 1.8mg
  • Sodium: 659mg
  • Calories from fat: 16%
  • Fiber: 0.4g
  • Calcium: 45mg


  • 1/4 cup plain low-fat yogurt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • Cooking spray
  • 8 lime wedges
  • 1/4 cup mango chutney


  1. Combine first 9 ingredients in a medium bowl. Add chicken; toss to coat well. Cover and marinate in refrigerator 8 hours.
  2. . Soak 12 (6-inch) wooden skewers in water 30 minutes.
  3. . Prepare grill.
  4. . Thread chicken pieces evenly onto skewers. Place skewers on grill rack coated with cooking spray; grill 12 to 13 minutes or until done, turning once. Serve with lime wedges and mango chutney.
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