Quick Tandoori Chicken Tikka is one of my favourites Indian recipes and has become a family favourite. The moist succulent chicken with the hit of spices in a pitta or wrap makes a superb main course or as a side dish and snack. So many ways to cook these, BBQ, Air Fryer, Grill and Baked. This can also be made in advance and kept in the fridge marinating.

Quick Tandoori Chicken Tikka

Tasty little treat that is perfect as a main dish and side dish and snack.

4.74 from 50 votes

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Course: Main Dish, Marinade

Cuisine: Indian

Keyword: Advance, Chicken, Dairy, Marinade, Pitta, Spice, Tortillas/Wraps

Prep Time: 10

Cook Time: 15

Mariinating: 2

Total Time: 2 25

Servings: People

Calories: 227kcal

Ingredients

3 large chicken breasts
2 cloves garlic peeled and minced
4 tbsp plain yoghurt
2 tbsp garam masala
1 tsp chilli powder
½ large lemon juice only
½ large lemon wedged as garnish

Instructions

Using a sealable freezer bag, add the yoghurt, garam masala, chilli powder, garlic and lemon juice and mix well.
Chop the chicken breasts into bitesize cubes and add to the bag.
Massage the chicken so it is fully coated with the marinade. Place in the fridge for at least 2 hours so the flavours can combine.
About 20 minutes before you are ready to cook the kebabs, place the wooden skewers into water so they don’t burn when cooking.
When ready to cook, remove the chicken from the fridge and pierce with the skewers. You should be able to get 4 large kebabs or 6 smaller ones out of 3 breasts.

Pan/Griddle

Spray the pan with a little oil or lightly oil with sunflower oil over a medium heat. Cook for 10 minutes on opposite sides turning once. They should have a lovely colour and be cooked through.

BBQ and Grill

Spray the BBQ with a little oil and cook the kebabs on medium high for about 20 minutes, turning occasionally until cooked through.

Oven

Cover a tray with foil and lightly oil. Reheat the oven to 425F/ 200C/Gas Mark 7 and cook for 20 -25 minutes rotating to ensure even cooking.

Air Fryer

Preheat to 355F/180C/Gas Mark 4, spray the kebabs with oil and air fry for about 15 minutes or until cooked.
Serve hot with a salad and my favourite in a pitta or wrap.

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