Chicken Tikka
Quick and Easy Chicken Tikka: A Family Meal Everyone Will Love
Looking for a flavorful dish that’s perfect for a busy weeknight or a relaxed weekend lunch? This Chicken Tikka recipe is your answer! Marinated in a blend of Indian spices and creamy yogurt, these juicy chicken breasts are grilled to perfection, delivering bold, delicious flavors in every bite. Paired with a simple side of roasted potatoes and cauliflower, this dish is as satisfying as it is easy to prepare.
How to Make Chicken Tikka:
Start by mixing yogurt with herbs and spices, then let the chicken marinate for 20 minutes or up to 48 hours for deeper flavor. While the chicken marinates, cut your potatoes and cauliflower into medium-sized pieces, toss them with olive oil and cumin seeds, and arrange everything on a baking sheet. Once the chicken is ready, add it to the sheet and bake for about 40 minutes. While it’s cooking, we’ll prepare a quick, super-easy pickled red onion garnish that will take this dish to the next level.
Whether you’re cooking for your family or looking to impress your dinner guests, this quick recipe is the perfect choice. Ready in no time and packed with flavor, it’s a guaranteed crowd-pleaser that fits seamlessly into your rotation of easy family meals. Give it a try—you’ll be coming back to this one again and again!
- Keto
- , Meat
- , One-Pot Meal, Lunch, Dinner
- , South Asia
Prep Time:
15 minutes
Cook Time:
40 minutes
Serves:
4 ppl
Ingredients
MARINADE:
2 Chicken breasts or 4 thighs
Plain yogurt
2 cloves garlic
2 inch fresh ginger
1 Serrano pepper
1/4 tsp chili powder
1/4 tsp paprika
2 tsp salt
1/2 tsp sugar
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
SIDE:
15-20 small potatoes (*replace for Keto)
1/3-1/2 cauliflower
Olive oil
2 pinches of salt
1 Tbsp cumin seeds
GARNISH:
1 red onion
1 lemon
1/2-1 tsp salt
Chopped cilantro or parsley
Directions
1. Prepare the marinade: slice the garlic, ginger and serrano pepper to thin slices and mix with the yogurt and the rest of the spices in a large bowl. Cut the chicken breasts to 3 cuts each. For chicken thighs leave whole or cut in half, and mix with the marinade. keep in the fridge for 20 minutes and up to 48 hours!
2. Preheat your oven to 425º f (220º c). Cut the potatoes to even sizes, about 2 inch squares, and the cauliflower to 1/2 big florets. Mix with olive oil, salt and cumin seeds and spread in the oven baking sheet.
3. Make room on the baking sheet and place the marinated chicken between the veggies and bake for 40 min. Half way through open the oven, move the chicken and veggies around, and continue roasting until chicken is cooked through.
4. While your tikka is in the oven, prepare your garnish: slice red onion to thin rings. Add to a small bowl with 1 squeezed lemon and salt, mix and set aside. Chop your cilantro or parsley.
5. When the Chicken is ready and veggies are soft (remember- you don’t want them too soft!), add the pickled red onion and chopped herbs either on the baking sheet or to individual serving plates. Enjoy!
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