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Chicken Tikka

Name: Chicken Tikka
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 g boneless chicken thighs, cut into chunks; 2 tbsp neutral oil; 120 ml whole milk; 3 tbsp tikka / tandoori paste; 4 garlic cloves, finely grated; 0.5 tsp ground cumin; 0.5 tsp ground cinnamon; 1 tbsp chopped parsley; 0.75 tsp salt

चिकन टिक्का — restaurant-style spiced yoghurt chicken. Indian recipe in the air fryer or on the hob, with quantities that scale to your servings.

Ingredients

500 g boneless chicken thighs, cut into chunks

2 tbsp neutral oil

120 ml whole milk

3 tbsp tikka / tandoori paste

4 garlic cloves, finely grated

0.5 tsp ground cumin

0.5 tsp ground cinnamon

1 tbsp chopped parsley

0.75 tsp salt

Method

Whisk the marinade in a large bowl: oil, milk, cumin, cinnamon, salt, tikka paste, grated garlic, and parsley. Mix until smooth and brick-red.

Add the chicken pieces and turn until every piece is fully coated.

Cover and refrigerate for at least 4 hours. Overnight is better - the longer it sits, the deeper the flavour.

Heat a large pan with a thin film of oil until smoking hot. Cook the chicken for 6-8 minutes, turning, until charred at the edges and just cooked through. Do not crowd the pan - cook in two batches if needed, or the chicken steams instead of browning.

Serve with garlic sauce and a lemon wedge. Goes perfectly with biryani rice.