Indian Tikka Spiced Chicken (Printable Version)

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

# Ingredient List:

→ Chicken

01 - 1.75 lb boneless, skinless chicken thighs (or breasts), cut into large chunks

→ Marinade

02 - 5.3 oz 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 ½ tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder (adjust to taste)
13 - 1 tsp salt
14 - ½ tsp ground black pepper

→ To Serve (optional)

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

# Directions:

01 - In a large bowl, whisk together all marinade ingredients until smooth.
02 - Add the chicken pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
03 - Preheat oven to 430°F. Line a baking sheet with foil and place a wire rack on top.
04 - Arrange marinated chicken pieces on the rack, shaking off excess marinade.
05 - Roast for 25–30 minutes, turning halfway, until chicken is cooked through and slightly charred at the edges. For extra crispiness, broil for 2–3 minutes at the end.
06 - Rest for 5 minutes. Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve hot.

# Expert Tips:

01 -
  • The yogurt marinade tenderizes the chicken so well you can cut it with a fork, no knife needed.
  • It tastes like restaurant tikka but you control the heat level and the charred edges happen right in your oven.
  • Leftovers turn into next day wraps, salads, or rice bowls without any extra effort.
02 -
  • If you skip the marinating time, the chicken will taste good but it won't have that deep, developed flavor that makes people ask for the recipe.
  • Don't crowd the baking sheet or the chicken will steam instead of roast, and you'll miss out on those caramelized edges.
  • The wire rack is not optional, it's the difference between soggy bottoms and evenly crisped chicken on all sides.
03 -
  • Use a meat thermometer and pull the chicken at 75°C (165°F) for perfectly juicy results every time.
  • If your oven runs cool, switch to broil for the last few minutes to get those restaurant style charred spots.
  • Save any leftover marinade before adding raw chicken and use it as a sauce base by cooking it thoroughly in a pan with a splash of cream.
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