Product Recipes, Recipes
Chicken Tikka Recipe
Apr
Who doesn’t love chicken tikka?
For me, it’s the holy grail. It goes with absolutely everything.
I use this recipe and spice blend for when I am pre-cooking tikka, ready to be added into a curry.
This chicken tikka recipe will leave you with a restaurant quality dish without all the faff. I’ve developed this spice blend with a simple recipe in mind. It cut’s out a lot of traditional steps and ingredients, without skimping on flavours.
I find that using thigh meat is best for tikka, as breast often dries out quickly. Cooking under the grill will achieve that lovely char on the meat – similar to cooking in a tandoori oven.
I also love adding this chicken tikka to a wrap, with some salad and coriander & mint chutney. Simply wonderful.
You can purchase my chicken tikka spice blend here.
Simple Chicken Tikka
Equipment
- Kebab Skewers optional
Ingredients
- 4 tbsp Matt Cooper Bites Tikka Spice Blend
- 4 tbsp full fat greek yoghurt
- 0.5 tsp red food colouring optional
- 1 tbsp water
Instructions
- Chop your chicken thighs or breasts into chunks and add into a mixing bowl
Using yoghurt marinade
- In a bowl, combine 4tbsp of Matt Cooper Bites Tikka Spice Blend with 4tbsp of greek yoghurt. This is your marinade and should be thick enough to coat all of your chicken. Take 0.5 tsp of food colouring with 1 tbsp of water, add to the marinade and mix.
- Add your marinade into the mixing bowl with the chopped chicken in and mix well, ensuring all the chicken is marinated. For best results, cover the chicken and leave in the fridge for 24 hours. The minimum time I would let the chicken marinade for is 2 hours.
Cooking using skewers
- Once your chicken has marinaded, skewer your chicken using kebab skewers, making sure there is space in between each piece. This is to ensure the chicken is cooked thoroughly and to achieve that delicious charring on the edges.
- Pre-heat your grill to it's maximum heat and once it's reached it's temperature, place your chicken tikka skewers under the grill for 20-25 minutes. Turn the skewers every 5 minutes.
Cooking using air fryer
- Cook for 15 minutes on 200℃.
Video
OMG
I’ve just used your tikka spice but added a difference in which I do every time I make tikka
Instead of yogurt I use
Teaspoon of salt
2 tablespoon of lemon juice
And 4 tablespoons of double cream (An old added touch from one of Madhur Jaffreys recipe books)
I have got to say with your tikka spice blend mix this has got to the best Chicken Tikka I’ve ever made or eaten.
Please give it a try
I ordered loads of Matts sauces and spices from UK to be delivered in Thailand as I’m an Expat who is addicted to curry and the whole good style.
Let me tell you, they are blinding!!!
I just had chicken tikka using his spices….WOW WOW WOW.
Matt….thanks mate, more orders will be coming bro!
Absolute belter of a curry!