Baked Chicken Tikka
Tender, juicy chunks of chicken breast marinated in spiced yogurt and baked to perfection with a subtle char. This lighter take on the tandoor classic delivers all the smoky, tangy flavor without the grill, perfect with mint chutney and sliced onions.
For 4 servings
- prep · ~15 min
Make the first marinade.
1.In a large bowl, add chicken cubes, lemon juice, ginger-garlic paste, and salt.2.Mix well with your hands to coat every piece.3.Cover and let it rest for 15 minutes. - mix
Prepare the second marinade.
1.In a separate bowl, whisk hung yogurt until smooth and creamy.2.Add roasted besan, red chili powder, cumin powder, garam masala, turmeric powder, black salt, and crushed fenugreek leaves.3.Mix into a thick, lump-free paste. Drizzle in 1 tablespoon of oil and stir again. - mix · ~60 min
Coat the chicken in the spiced yogurt marinade.
1.Add the rested chicken pieces (discard any excess liquid released from the first marinade) to the yogurt mixture.2.Use your hands to massage the marinade into each piece until evenly coated.3.Cover the bowl and refrigerate for at least 1 hour. For best results, marinate overnight.TIPMarinating overnight makes the chicken incredibly tender and builds deeper flavor. - prep · ~10 min
Preheat the oven and thread the chicken onto skewers.
1.Preheat the oven to 220°C (430°F). Place a wire rack over your baking tray.2.Thread 4 to 5 marinated chicken pieces onto each skewer, leaving a small gap between pieces so the heat can circulate.3.Lay the skewers across the wire rack so the chicken hangs slightly above the tray base. - bake · ~20 min
Bake the chicken tikka.
1.Place the tray on the middle oven rack and bake for 12 minutes.2.Pull the tray out and brush the chicken with the remaining 1 tablespoon of oil.3.Return to the oven and bake for another 8 to 10 minutes, until the edges are lightly charred and the internal temperature reaches 74°C (165°F).TIPSwitch the oven to broil for the last 2 minutes to get a smoky, charred finish just like a tandoor. - serve · ~1 min
Rest briefly, then serve hot.
Slide the tikka off the skewers onto a serving plate. Scatter fresh coriander leaves on top, surround with onion rings and lemon wedges. Serve immediately with mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Hang the yogurt for at least 30 minutes to remove excess whey, ensuring a thick marinade that clings to the chicken.
- 2Let the chicken marinate overnight for maximum tenderness and deeper flavor penetration.
- 3Roast the besan (chickpea flour) in a dry pan until fragrant before adding it to the marinade to avoid a raw taste.
- 4Thread chicken pieces with small gaps between them so hot air circulates evenly for consistent cooking.
- 5Switch to broil for the last 2 minutes to achieve a charred, tandoor-like finish without drying out the meat.
- 6Rest the baked tikka for 2-3 minutes before serving to let juices redistribute for juicier bites.
Adapt it for your goals.
Low-oil
Reduce oil for basting to just a spray of cooking oil before the final bake. This cuts fat while still allowing light charring for those monitoring oil intake.
high proteinHigh-protein
Replace half the yogurt with low-fat hung curd and add a scoop of unflavored protein powder to the marinade. Increases protein content without altering texture.
jainJain
Omit onions and garlic from the ginger-garlic paste; use asafoetida (hing) and grated ginger instead. This keeps the dish compliant with Jain dietary restrictions while retaining flavor.
veganVegan
Substitute yogurt with thick cashew cream (soaked cashews blended with lemon juice) and use plant-based oil. The cashew cream mimics yogurt's tang and thickness for a vegan-friendly tikka.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is naturally low in fat and high in protein, supporting muscle maintenance and satiety.
Gut-Friendly Fermented Dairy
Yogurt provides beneficial probiotics that aid digestion and support a healthy gut microbiome.
Anti-Inflammatory Spices
Turmeric, ginger, and cumin in this dish contain natural compounds with anti-inflammatory properties.
Low Added Sugar
This recipe relies on spices and citrus for flavor rather than added sugars, making it suitable for blood sugar management.
Frequently asked questions
Yes, boneless skinless thighs work well. They have more fat, so reduce baking time by 2-3 minutes to avoid overcooking.
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