• Jo Marsden

Chicken Tikka Takeaway Style From Scratch Made Easy!

Updated: Dec 2, 2021

Apparently the UK's Favorite dish! Homemade Charcoal Grilled Chicken Tikka 🙂 I’ve spent the last few days making a new recipe for Chicken Tikka, that you can make at home, with just two easy to make marinades, and it's just like the Indian Restaurant’s here in the UK, with that true Tandoori flavour.🔥🤤😍🐔

Full recipe below and #YouTube video Recipe below:

Ingredients:

  1. 4 x Boneless Chicken Breasts or Chicken Breast Mini Fillets

  2. 3 x Tsp Chicken Tikka Paste

  3. 1 x Lemon or 1 x Lime

  4. 6 x Cloves Garlic Minced

  5. 1 x Tsp Minced Ginger

  6. 250g Plain Natural Yoghurt

  7. Rock Salt & Black Pepper

  8. 2 x Tsp Ground Cumin

  9. 3 x Tsp Garam Masala

  10. 3 x Tsp Paprika

  11. 2 x Tsp Ground Coriander

  12. 1 x Tsp Tumeric Powder

  13. 1 x Tsp Ground Chilli Powder

  14. Red Food Colouring / Red Food Colouring Powder

  15. Charcoal BBQ / Charcoal Grill

  16. Bamboo or Metal Skewers

Method:

The most important part is to marinate the Chicken Tikka for as long as you can, ideally 24 hours, but 4-8 hours will also work if you need them the same day. Take your chicken breast and cut them into Chicken Tikka Sized chunks, try to get them all the same size, or you can use Chicken mini breast fillets. Once the chicken is cut up place it into a bowl and cover it in lemon/lime juice and rock salt, set aside whilst we make the second marinade. at this point add your red food colouring/food colouring powder.


Take another bowl and prepare the second marinade, starting with your yoghurt, then all the spices, garlic, ginger, tikka paste, etc. Add the second marinade to the chicken, mix up well. It should look vibrant pink at this stage once you mix everything together. Put in the fridge for a minimum of 4 hours, ideally 24 hours.

To Cook:

If you want to achieve the true tandoori chicken tikka taste, you have to cook these on a charcoal grill or charcoal bbq and on a skewer. Slide them onto bamboo or metal skewers and cook these low and slow. If your using bamboo make sure you soak them first. Give them a final blast in the oven for a few minutes, and of course, make sure they come up to 74-75C. ENJOY!!



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