Chicken Tikka

Forget the tandoor, we pretty much don’t have access to one. The killer clay oven that gets really hot and cooks your chicken tikka or paranthas, chapati, or other wonderful bread. Forget about it. What you can remember however, is that we have access to really hot grills, whether it be gas or charcoal, and remember that we can achieve those really great Asian dishes right in our very own backyard. This backyard treat today is chicken tikka, bits of chicken marinated in yogurt and spices, and grilled to perfection. Sure, you could add a bit of food coloring to the marinade to make it more authentic, but, trust me on this one, you get some really great flavor, and color for that matter on this one. Perfect chicken on the grill, skewered, and perfect for that backyard barbecue.

Chicken Tikka


  • wooden skewers soaked in water for at least 1 hour
  • 3 large boneless chicken breasts, skin and fat removed and cut into cubes
  • 1/2 cup of plain yogurt
  • juice of two lemons
  • 4 cloves of garlic, minced
  • 1 tsp cayenne pepper
  • 1 tbsp of ginger, minced
  • 1/2 tsp tumeric powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • olive oil for brushing

Begin by adding everything but the oil into a ziplock bag, and mix really well. Massage the bag of chicken and spices until everything is nice and incorporated. Place in the refrigerator over night.

The following day, take your soaked skewers and lay 3 to 5 pieces of chicken onto the skewers. Repeat until the chicken is all done. Preheat your grill to a high heat. Brush each skewer with the olive oil.

Now here is a cool trick for all of you. Whenever you are using skewers on the grill, use some aluminum foil near the front of the grill, laying your skewers on the grill, however not the handles. This prevents the handle from burning which is always nice, not only for you but as to how you present them to your guests.

Lay the skewers on the grill, turning them every few minutes, until cooked. Serve these alone, or with onions and lemon wedges, alongside pita or a nice naan bread.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Chicken Tikka”

  1. I made some chicken kabobs with a teriyaki marinade the other day but this sounds like it has a much better flavor. I am going to try this over the weekend since I still have 94 skewers left.

    Here comes another trip to the Asian grocery store to find out what the heck tumeric powder is!

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