Chicken Tikka

This week, we are bringing you the recipe for an all-time favourite, Chicken Tikka. Juicy, smoky, and packed with bold flavours, Chicken Tikka is one of those dishes that never disappoints. Whether you're firing up the grill or using your oven, this recipe delivers beautifully charred chicken that's perfect as a starter or wrapped in a warm naan.

Ingredients for Chicken Tikka

• Chicken thighs (boneless, cut into bite-sized pieces) – 500 g

• P Mark Kachi Ghani Mustard Oil – 2 tbsp (1 tbsp for the marinade + 1 tbsp for brushing)

• Thick curd (hung curd preferred) – 3 tbsp

• Ginger-garlic paste – 2 tbsp

• Kashmiri red chilli powder – 1 tbsp

• Red chilli powder – 1 tsp (adjust to taste)

• Turmeric powder – 1 tsp

• Roasted cumin powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Kasuri methi (crushed) – 1 tsp

• Lemon juice – 1 tbsp

• Salt – To taste

• Mint chutney – For serving

• Fresh coriander leaves – For garnish

• Lemon wedges – For serving
  

Method for Chicken Tikka

1. In a large bowl, whisk together the curd, ginger-garlic paste, P Mark Kachi Ghani Mustard Oil, spices, lemon juice, kasuri methi, and salt until smooth.

2. Add the chicken pieces and coat them well in the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavour.

3. Thread the marinated chicken onto skewers and brush lightly with P Mark Kachi Ghani Mustard Oil.

4. Grill, bake at 220°C, or cook in an air fryer until the chicken is cooked through and develops lightly charred edges, turning halfway through for even cooking.

5. Brush with a little more mustard oil just before serving for extra flavour and shine.

Stay tuned every Friday for a brand-new recipe. Whether you’re a seasoned cook or just mustard-curious, our blog is your home for flavourful ideas and kitchen inspiration.