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Chicken Tikka


4 chicken breasts
1/2 cup yogurt
1 tsp chopped ginger
1 tsp chopped garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp chili powder
1 tsp salt
2 tbsp lemon juice
1 tbsp tomato paste
1-2 onions, sliced
3 tbsp oil
Few drops of red food coloring (optional)

To Garnish:

Lettuce leaves
Lemon wedges


Pre-heat your broiler

Blend together ginger, garlic, ground coriander, ground cumin, and chili powder in a large mixing bowl.

Add the yogurt, salt, lemon juice, food coloring if you’re using it, and tomato paste to the spice mixture.

Cut the chicken breasts into about 1-2 inch pieces. Add the chicken to the spice mixture and toss to coat thoroughly. Marinate in the refrigerator for at least 3 hours, preferably overnight.

Arrange the sliced onion on the bottom of a heatproof dish. Drizzle a little of the oil over the onions.

Arrange the marinated chicken pieces on top of the onion and cook under a preheated broiler, turning once and basting with the remaining oil for 25-30 minutes.

Serve the chicken tikka on a bed of lettuce and garnish with the lemon wedges.


Serve with Nan, Mango Chutney, and Raita

George Christidis