Indian Tikka Spiced Chicken (Print View)

Tender chicken marinated in aromatic tandoori spices and yogurt, roasted until golden and crispy. An easy, crowd-pleasing Indian classic.

# What You’ll Need:

→ Chicken

01 - 1.75 lbs boneless, skinless chicken thighs, cut into large chunks

→ Marinade

02 - 2/3 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp smoked paprika
10 - 1 1/2 tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder
13 - 1 tsp salt
14 - 1/2 tsp ground black pepper

→ To Serve

15 - Fresh cilantro leaves
16 - Lemon wedges
17 - Sliced red onion

# Method:

01 - Whisk together yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper in a large bowl until smooth and well combined.
02 - Add chicken chunks to the bowl, tossing to coat every piece thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
03 - Preheat oven to 430°F. Line a baking sheet with aluminum foil and position a wire rack on top to allow airflow and even cooking.
04 - Remove chicken from marinade, allowing excess to drip off. Arrange pieces in a single layer on the wire rack without overcrowding.
05 - Roast for 25-30 minutes, flipping pieces halfway through, until chicken reaches internal temperature of 165°F and edges are slightly charred. Switch to broil for 2-3 minutes for extra crispiness if desired.
06 - Let chicken rest for 5 minutes to retain juices. Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinade does double duty as a flavor bomb and tenderizer, giving you incredibly juicy chicken even if you accidentally leave it in the oven a few minutes too long.
  • Despite its complex flavor profile, most of the work is done during marination, making this an impressively low-effort meal that everyone will think you spent hours preparing.
02 -
  • Pat your chicken pieces dry with paper towels before marinating to prevent diluting those gorgeous spices with excess moisture.
  • The wire rack is non-negotiable if you want that restaurant-quality texture with crisp exterior and juicy interior instead of chicken pieces sitting in their own juices.
03 -
  • To mimic the tandoor smoking effect, place a small metal bowl with a piece of burning charcoal in your oven alongside the chicken during the last 10 minutes of cooking, adding a drop of oil to the charcoal to create smoke.
  • The best tikka comes from evenly sized chicken pieces, so take the extra two minutes to trim and cut uniformly, ensuring everything cooks at the same rate.
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