Chicken tikka is one of the popular dishes among Pakistani cuisines. Especially when you go to restaurants, takeaways/ takeouts, or parties such as weddings.
So for those who love curry and Indian/ Pakistani food, chances are you know what chicken tikka is. Yes, it’s basically grilled chicken that has been marinated with spiced yoghurt. That’s what chicken tikka is.
It can be chicken pieces with bones, or boneless chicken pieces in the skewers, or even the chicken strips.
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Here in the UK, we can buy ready-made spice packet and then just mix it with yoghurt and follow the instruction to cook. However, I find that the spices are way too hot as they have high-content of chillies. So, even though I personally have no problems with chillies, my husband and our kids do. Therefore I tend to make my own spice mix.
I learned how to make chicken tikka marinade from my sister in law. But over time, I’ve tweaked the recipe and made a few changes. For example, I don’t use fresh ginger and garlic paste anymore. Instead, I use ginger and garlic powder. And I replace and mix the chilli powder with paprika powder. Because it’s less spicy that my children could have it when they were little. It also gives a bright colour to the dish.
So, if you like your chicken tikka hot and spicy, you can simply swap the paprika powder with chilli powder.
In this recipe, I used boneless chicken breasts that I made them into chicken tikka strips. But of course, you can always use any type of chicken.
Chicken tikka paste marinade
To make the marinade, you will only need:
It’s a combination of ground coriander, cumin powder, paprika or chilli powder, ground turmeric, ground black pepper, dried ginger powder, dried garlic powder, and salt. This mixture gives the aroma to the meat, and with the right composition, the fragrance won’t be too overpowering.
This citrus not only will take away the meat smell, but it also enhances the flavour and tenderize the meat.
Similarly, like lemon juice, yoghurt also tenderizes the meat. And it improves the meat flavour and makes it stay moist.
Just a drizzle or two is all you need. The oil will help the grilling and cooking easier.
I hope you enjoyed the recipe and now thinking to make it. If you do, please let me know what you think and leave your views in the comments below.
Feel free to share the post and pin it in your Pinterest. And before you go, don’t forget to check out my other recipes that you may like.
- Not-too spicy chicken kebab patties.
- Pakistani lamb keema matar: lamb minced meat curry with green peas.
- Pakistani Dahi Baray.
- Mung bean curry recipe: Pakistani whole mung bean dal.
Thank you and all the best.