Pin It The first time I made tikka chicken, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. That moment sold me forever on the power of these spices. Now it's my go-to when I want to impress people without actually doing any difficult work.
I once doubled this recipe for a dinner party and watched six adults practically fight over the last piece. My brother in law, who usually claims to dislike Indian food, went back for thirds. Now whenever I host, someone specifically requests 'that orange chicken' before they even RSVP.
Ingredients
- 800 g boneless chicken thighs: Thighs stay juicy no matter what, but breasts work if you prefer lean meat
- 150 g Greek yogurt: The enzymes tenderize while the creaminess carries the spices deep into the meat
- 2 tbsp lemon juice: Brightens all those warm spices and adds the perfect tangy balance
- 2 cloves garlic and 1 tbsp ginger: Fresh aromatics make all the difference, don't substitute powder here
- 2 tsp smoked paprika: Gives you that gorgeous red orange color and subtle smoky depth
- 1 1/2 tsp garam masala: The backbone of authentic flavor that makes it taste like your favorite restaurant
- 1 tsp chili powder: Adjust up or down depending on your heat tolerance
Instructions
- Make the magic marinade:
- Whisk the yogurt with lemon juice, oil, garlic, ginger and all those beautiful spices until you have a vibrant orange paste that smells absolutely incredible.
- Let it work its magic:
- Toss the chicken chunks in the marinade until every piece is thoroughly coated, then cover and stash it in the fridge for at least an hour though overnight is even better.
- Get ready for crispy perfection:
- Preheat your oven to 220°C and set up a baking sheet with foil and a wire rack, which lets air circulate and creates those coveted crispy edges all around.
- Arrange and roast:
- Shake off the excess marinade and space the chicken pieces on the rack so they're not touching, then roast for 25 to 30 minutes while flipping halfway through.
- The finishing touch:
- Switch to broil for just 2 to 3 minutes to get those gorgeous charred bits that look and taste like they came straight from a tandoor oven.
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This recipe became my weeknight savior after I discovered how easily it comes together. Now I keep the spice blend mixed in a jar, and dinner practically makes itself while I unwind from the day.
Marinating Secrets
I've learned that patience pays off, but even a quick 30 minute soak gives you better flavor than no marinating at all. The longer it sits, the more the yogurt works its tenderizing magic on the meat fibers.
Serving Ideas
We love this over basmati rice with cool raita and warm naan for soaking up all those juices. But honestly, I've been known to eat it straight off the wire rack while standing in the kitchen.
Make It Your Own
Once you master the basic recipe, you can play with the heat level and spices to match your mood. I sometimes add extra cayenne when I want it fiery, or more honey for a sticky sweet finish.
- Try coconut yogurt for dairy free with the same tenderizing results
- Grill over direct heat for authentic smoky char marks and outdoor flavor
- Cube the cooked chicken and toss it into salads or wraps for meal prep lunches
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Pin It There's something deeply satisfying about making Indian food at home that tastes better than takeout. Once you smell those spices roasting, you'll understand why this recipe has permanent residency in my dinner rotation.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate for at least one hour, but preferably overnight for the deepest flavor penetration and most tender texture.
- → Can I grill this instead of roasting?
Absolutely. Grilling over medium-high heat for 6-8 minutes per side adds authentic smoky char that complements the spices beautifully.
- → What cut of chicken works best?
Chicken thighs are ideal because their higher fat content keeps the meat juicy during high-heat cooking, though breasts work well too.
- → Is this dish spicy?
The heat level is adjustable. The chili powder provides moderate warmth, but you can reduce or increase the amount to suit your preference.
- → Can I make this dairy-free?
Coconut yogurt makes an excellent substitute for Greek yogurt in the marinade, creating equally delicious results for those avoiding dairy.
- → What should I serve with tikka chicken?
Fresh naan, fragrant basmati rice, cucumber raita, or crisp green salads pair perfectly. The chicken also works wrapped in flatbreads.