Chicken Tikka with Green Chutney
Why this recipe works
- Spiced marinade: Yoghurt carries the ginger, garlic and spices into the chicken while helping the pieces stay tender over the grill.
- Fresh contrast: Lemon, coriander and mint in the chutney brighten the rich, smoky chicken without making the dish feel heavy.
- Easy to serve: The skewers work well with warm naan, rice, salad or extra chutney, making the recipe flexible for casual dinners or sharing.
Get the most out of this recipe
Timing notes
- Marinate for flavour: The chicken needs at least 45 minutes in the yoghurt marinade, but an overnight rest gives a deeper, more rounded spice flavour.
- Take the chill off: Let the marinated chicken sit out briefly before grilling so it cooks more evenly and does not seize on the hot grates.
Adjust the heat
- For less heat: Use less green chilli in the chutney, or remove the seeds before blending.
- For more heat: Add extra green chilli to the chutney or serve sliced chilli on the side so diners can adjust their own portion.
Common mistakes
- Avoid scorching the marinade: Keep the grill at medium-high rather than fiercely hot; the yoghurt should brown and char lightly, not burn before the chicken cooks through.
- Do not overcook lean swaps: Chicken breast cooks faster than thighs, so remove it as soon as it is cooked through to keep the texture juicy.
- Let excess marinade drip off: Thread the chicken after allowing heavy excess marinade to fall back into the bowl, which helps the pieces grill rather than steam.
Ingredient notes
- Use fresh herbs for the chutney: Fresh coriander and mint are essential here; dried herbs will not give the same bright, spoonable chutney.
- Balance the chutney: Taste after blending and add more lemon juice if it needs extra sharpness against the grilled chicken.
- Choose plain yoghurt: Plain yoghurt works best for the marinade, giving tang and body without added sweetness.
Equipment you'll need
Ingredients
Chicken tikka
Green chutney and to serve
Instructions
- Cut the chicken into bite-size pieces. In a mixing bowl, combine the yogurt with the garlic, ginger, garam masala, ground cumin and smoked paprika. Add the chicken and turn well to coat.
- Cover and marinate in the fridge for at least 45 minutes, or up to overnight for deeper flavour. If using wooden skewers, soak them in water while the chicken marinates. Take the chicken out of the fridge 10 minutes before cooking so it grills evenly.
- Meanwhile, make the chutney: put the fresh coriander, fresh mint and green chilli into a blender. Squeeze in the lemon juice, then blend to a spoonable chutney, scraping down as needed. Taste and add a little more lemon juice if you want it sharper.
- Heat the grill to medium-high and oil the grates if needed. Thread the chicken onto skewers, letting excess marinade drip back into the bowl. Grill for 10 to 14 minutes, turning every few minutes, until lightly charred and cooked through.
- Warm the naan on the grill for 30 to 60 seconds per side, just until soft with a few toasted spots. Serve the chicken tikka hot with the green chutney and warm naan. Squeeze over any remaining lemon if you like.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best char without drying the chicken, keep the grill at medium-high and turn the skewers often so the yoghurt marinade browns rather than burns.
- If you are serving anyone vulnerable to foodborne illness, use pasteurised yogurt and make sure the chicken is cooked until piping hot all the way through.
Substitutions
- Replace Chicken thighs with Chicken breast cutlets for a leaner tikka; reduce grilling time slightly and pull them as soon as they are cooked through.
- Replace Lemon with Lime for a slightly more aromatic, sharper chutney.
Storage
- Refrigerate up to 3 days
- Cool the cooked chicken quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a hot grill or in a 200°C (390°F) oven until piping hot; store the chutney separately and use within 2 days. The cooked chicken freezes well for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk
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