Save Transport your kitchen to the vibrant streets of India with this aromatic Tikka Spiced Chicken. Each tender piece is bathed in a rich, spiced yogurt marinade that infuses the meat with the warm, complex flavors of traditional tandoori cuisine. As the chicken roasts, the spices create a beautifully charred, golden exterior while keeping the inside irresistibly juicy. This dish brings together the perfect balance of heat, tang, and earthiness that makes Indian cuisine so beloved around the world.
Save The magic of tikka lies in the marinade, a harmonious blend of Greek yogurt, aromatic spices, and bright citrus. The yogurt not only tenderizes the chicken but also helps the spices cling to every surface, ensuring maximum flavor in each bite. While traditionally cooked in a tandoor clay oven, this adapted roasting method achieves that signature crispy, charred exterior that makes tikka so irresistible.
Ingredients
- Chicken: 800 g boneless, skinless chicken thighs (or breasts), cut into large chunks
- Marinade: 150 g plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 ½ tsp garam masala
- 1 tsp ground turmeric
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt
- ½ tsp ground black pepper
- To Serve (optional): Fresh cilantro leaves
- Lemon wedges
- Sliced red onion
Instructions
- 1.
- In a large bowl, whisk together all marinade ingredients until smooth.
- 2.
- Add the chicken pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
- 3.
- Preheat oven to 220°C (430°F). Line a baking sheet with foil and place a wire rack on top.
- 4.
- Arrange marinated chicken pieces on the rack, shaking off excess marinade.
- 5.
- Roast for 25–30 minutes, turning halfway, until chicken is cooked through and slightly charred at the edges. For extra crispiness, broil for 2–3 minutes at the end.
- 6.
- Rest for 5 minutes. Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve hot.
Zusatztipps für die Zubereitung
Pat the chicken dry before adding it to the marinade for better adherence. Using a wire rack allows air to circulate, ensuring the chicken cooks evenly and develops that desirable crispy exterior on all sides. If you don't have a wire rack, you can place the chicken directly on the foil-lined baking sheet, though you may want to turn it more frequently for even browning.
Varianten und Anpassungen
For a dairy-free version, substitute coconut yogurt for the Greek yogurt. If you prefer a smokier flavor, you can grill the chicken over medium-high heat for 8-10 minutes per side instead of roasting. The spice level is easily adjustable—reduce the chili powder for a milder dish or increase it for those who enjoy more heat. Chicken breast works well too, though thighs naturally remain more juicy and tender.
Serviervorschläge
Serve this tikka chicken hot, garnished with fresh cilantro, lemon wedges, and thinly sliced red onion for a complete Indian feast. It pairs beautifully with warm naan bread, fragrant basmati rice, or a light cucumber salad. The bright acidity of the lemon wedges cuts through the rich spices, while the fresh cilantro adds a pop of herbal freshness.
Save Whether you're hosting a dinner party or simply craving the bold flavors of Indian cuisine, this Tikka Spiced Chicken delivers an unforgettable experience. The combination of tender meat, crispy edges, and aromatic spices creates a dish that's both comforting and exciting. Once you taste the vibrant layers of flavor, you'll understand why this recipe is a beloved favorite that brings people together around the table.
Recipe Q&A Section
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well, though thighs tend to stay juicier due to their higher fat content. If using breasts, watch cooking time carefully to avoid drying out.
- → How long should I marinate the chicken?
Marinate for at least 1 hour, but overnight marination yields the most flavorful and tender results as the yogurt and spices have more time to penetrate the meat.
- → Can I grill this instead of roasting?
Absolutely! Grilling adds wonderful smoky char. Preheat your grill to medium-high and cook for 12-15 minutes, turning occasionally until cooked through and nicely charred.
- → What can I substitute for Greek yogurt?
For a dairy-free option, use coconut yogurt. Regular plain yogurt also works, though Greek yogurt's thickness helps the marinade cling better to the chicken.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 75°C (165°F) when measured with a meat thermometer. The chicken should be opaque throughout with clear juices running when pierced.
- → Can I make this less spicy?
Yes, reduce or omit the chili powder entirely. The other spices provide plenty of flavor without heat, so you'll still enjoy rich, aromatic tandoori taste.