Chicken Tikka Delish
There’s something magical about Chicken Tikka—whether it’s the marinated, succulent chicken or the blend of spices that give it an extra kick. This dish is my humble take on the Indian classic, but with a little more sass, simplicity, and, dare I say, a North American twist. Trust me, once you try it, your taste buds will thank you.
I still remember the first time I made this for the fam; my husband was so skeptical. He eyeballed the funny-looking marinade with an eyebrow raised and a classic “What’s this now?” expression. Those doubts evaporated faster than the dish disappeared. Now, it’s safely promoted to a weeknight staple. Even my little ones, who are typically suspect of anything outside the plain pasta realm, eagerly dive into their plates. It’s a small victory but feels like a win. Especially when I can pull it off without burning anything.
Why You’ll Love This Chicken Tikka Delish
– It’s a delicious passport to India without leaving your kitchen.
– The bright, colorful flavor seems to smile right back at you.
– You’ll feel like a gourmet chef, but it’s mostly about mixing and waiting.
– Thursday night dinner crisis solved — sanity intact.
– It’s so versatile, you’ll want to have it for breakfast. Yes, I said it.
This Chicken Tikka Delish recipe totally lived up to its name! The marinade was flavorful and easy to put together, and the chicken came out tender and juicy. I’ll definitely be making this again for family dinners.
How to Make It
Picture yourself gossiping with a friend over a hearty pot of this spicy delight. First, grab some chicken and marinate it in spiced yogurt. Let it soak up all the goodness while you binge-watch your favorite show. Then, you just skewer and bake or grill it to that golden perfection. Can you smell it yet? Oh, and maybe throw some chopped onions and bell peppers on there for kicks.
Ingredient Notes
– Chicken: Chicken thighs are juicier, but breasts work if that’s what your freezer holds hostage.
– Yogurt: Once used flavored by accident—definitely stick with plain, unless you like your tikka tangy-fruit flavored.
– Spices: Go as bold or timid as your heart desires—spice is life.
– Lemon Juice: Adds zest, tang, and a good vibe. Plus, never underestimate the power of acidity.
Recipe Steps
1. Whip together yogurt, spices, and lemon in a bowl like you mean it.
2. Dunk chicken pieces and let them bathe in flavor for 2-4 hours.
3. Preheat your oven or fire up the grill—you pick.
4. Skewer marinated chicken, alternating with onions and peppers.
5. Cook until juices run clear, about 200°F if we’re counting.
6. Serve and watch it disappear.
What to Serve It With
Spruce it up with some steaming basmati rice or naan. On wilder nights, pair with a tangy chutney or creamy raita.
Tips & Mistakes
Burnt edges happen—embrace them as “extra flavor.” Always trust your nose faster than the timer.
Storage Tips
Pop leftovers in an airtight container; fridge keeps them happy for 3-4 days. Cold slices in wraps are a revelation. Or yes, morning brekkie, guilt-free.
Variations and Substitutions
Use tofu for a veg-friendly shift. Swap paprika for smoked paprika if that’s your jam. Experiment with cayenne for heat, or toss in an unexpected spice—who’s judging?
Frequently Asked Questions
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Chicken Tikka Delish
Ingredients
Main Ingredients
- 1.5 lb chicken breast, cut into cubes
- 0.75 cup plain yogurt use full-fat for best flavor
- 2 tbsp vegetable oil
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika for color and mild flavor
- 0.5 tsp turmeric powder
- 0.25 tsp cayenne pepper adjust to taste
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp salt
Instructions
Preparation Steps
- In a large bowl, combine yogurt, lemon juice, vegetable oil, garlic, ginger, salt, garam masala, cumin, paprika, turmeric, and cayenne pepper to form the marinade.
- Add chicken cubes to the marinade, mix well to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill or grill pan on medium-high heat. Thread the marinated chicken onto skewers.
- Grill the chicken skewers for 6-7 minutes per side or until fully cooked and slightly charred.
- Serve hot with mint chutney or yogurt sauce and a side of naan bread or rice.
Notes
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