Tandoori Chicken Tikka

Tandoori Chicken Tikka is one of the most popular orders in restaurants and takeaways. This recipe is easy to follow and the result is amazing. Why purchase from a takeaway when you can cook your own. I use either chicken breasts or chicken legs, both of which can be marinated then barbecued or cooked on a griddle. Serve simply with pan fried peppers for a meal on its own.

Tandoori Chicken Tikka

Serve as a side dish or starter for a truly memorable meal.

4.68 from 126 votes

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Course: Side Dish, Starter

Cuisine: Indian

Keyword: Advance, Chicken, Dairy, Marinade, Spice

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 People

Calories: 1845kcal

Equipment

• Saucepan – Heavy thick bottomed.
• Griddle Pan

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Ingredients

 

MetricImperial

• 3 large chicken breast chunks, free range – See notes
• 225 g natural yoghurt
• 300 ml double cream
• 225 g passata
• 1 tbsp butter
• 1 tbsp lemon juice
• 2 tsp paprika
• 2 tsp cayenne pepper
• 4 tsp ground cumin
• 1 tsp ground cinnamon
• 1 green chilli finely minced
• 1 bunch coriander freshly chop
• 1 clove garlic minced
• 1 tbsp ginger
• 4 tsp salt
• 2 tsp black pepper ground

Instructions

• Combine the yoghurt, lemon juice, cinnamon, cayenne pepper, 1/2 of the cumin, black pepper, fresh ginger and 1/2 of the salt in a large glass bowl and mix thoroughly. It should look good enough to bath in.
• Place the chicken into the bowl and smother with the mix.
• Cover with film and refridgerate for an hour.
• Heat a griddle pan on a high heat.
• You can either skewer the breast chunks or use the legs whole.
• Cook until chicken is cooked through. About 5 minutes on each side.
• Over a medium heat place a good heavy saucepan. When hot, saute the garlic and chilli for about a minute.
• Then add the remaining half of the cuminand salt together with the paprika.
• Add the tomato passata and cream and stir in well.
• Reduce to a low heat and simmer until sauce thickens. Add the cooked chicken and simmer for a further 10 minutes.
• Serve with chopped fresh coriander.

Notes

Instead of chicken breasts, I have also used chicken legs. 

Nutrition

Calories: 1845kcal | Carbohydrates: 58g | Protein: 93g | Fat: 142g | Saturated Fat: 84g | Cholesterol: 688mg | Sodium: 10249mg | Potassium: 3242mg | Fiber: 11g | Sugar: 25g | Vitamin A: 10327IU | Vitamin C: 52mg | Calcium: 660mg | Iron: 13mg