Chicken Tikka-Pakistani Recipe

Chicken Tikka


2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic - minced
2 teaspoons ginger, fresh - grated
4 tablespoons plain yogurt (full fat)
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper - ground
vegetable oil
NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.


Remove the skin and make 2-3 deep cuts in each chicken piece.
Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder.
Mix all dry ingredients with the lemon juice or vinegar and make a paste.
Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Grill method

Rub each piece of chicken with a few drops of vegetable oil.
Grill the chicken using indirect heat over hot coals.

Oven method

Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
Put the tray into a medium oven (350 F) for 30 minutes.
Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.


Latest Videos on How to Cook

See some experts cooking style