Indian Tikka Spiced Chicken (Printable Version)

Tender chicken marinated with aromatic spices and yogurt, oven-roasted to a golden, crispy finish.

# What You’ll Need:

→ Chicken

01 - 28 oz boneless, skinless chicken thighs, cut into large chunks

→ Marinade

02 - 5.3 oz plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp smoked paprika
10 - 1 ½ tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder, adjust to taste
13 - 1 tsp salt
14 - ½ tsp ground black pepper

→ To Serve (optional)

15 - Fresh cilantro leaves
16 - Lemon wedges
17 - Sliced red onion

# Step-by-Step Guide:

01 - Whisk together Greek yogurt, lemon juice, vegetable oil, garlic, ginger, ground cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper until smooth.
02 - Coat chicken pieces thoroughly with the marinade, cover, and refrigerate for at least 1 hour or up to overnight for enhanced flavor.
03 - Preheat oven to 430°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
04 - Place marinated chicken on the wire rack, shaking off any excess marinade. Roast for 25 to 30 minutes, turning halfway through until cooked and edges are slightly charred.
05 - For extra crispiness, broil the chicken for 2 to 3 minutes at the end of roasting.
06 - Allow chicken to rest for 5 minutes. Garnish with cilantro leaves, lemon wedges, and sliced red onion. Serve immediately.

# Additional Tips::

01 -
  • The yogurt marinade keeps the chicken incredibly tender, even if you accidentally leave it in the oven a minute too long.
  • It tastes like restaurant-quality tikka but requires no special equipment, just a baking sheet and a hot oven.
  • The spice blend is bold and aromatic without being overwhelming, and you can dial the heat up or down to suit your mood.
02 -
  • Don't skip the wire rack, the first time I roasted these flat on foil, the bottoms turned soggy and the tops didn't crisp.
  • If your oven runs cool, bump the temperature up by 10 degrees and keep an eye on the color, you want charred edges, not pale chicken.
03 -
  • Pat the chicken dry before marinating, it helps the yogurt stick better and creates a thicker, more flavorful crust.
  • If you have a cast iron skillet, finish the roasted chicken in it over high heat for 1 minute per side, the extra sear takes it over the top.
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