This Chicken Tikka Marinade ensures your chicken thighs are charred to perfection, whilst being perfectly juicy inside. Move over takeaway, homemade fakeaway is in town!
In Glasgow, the two takeaways that are on offer practically everywhere is Indian and Chinese. So you're invariably a bigger fan of one or the other. I'm definitely in the Indian food team, 'cause I love spices, curries and sundries!
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But one thing I've not being loving recently is how overcooked the chicken is whenever I get it from the takeaway. It's why I also choose to make my own Chicken Pakora at home now too.
So this Chicken Tikka Marinade feeds my obsession for all things flavoursome and spicy, whilst being is quick, easy, tastier and cheaper than any takeaway.
Ingredients
Chicken Thighs: I recommend using thighs instead of breasts, as they're juicer and tastier! If you want to reduce the calories, then chicken breast works equally well. Just be careful with overcooking, as you'll dry it out easier.
You could also use other meats, like beef and lamb in this recipe too!
Red Food Colouring: not essential, as I only use it to create that authentic Indian takeaway Chicken Tikka aesthetic.
Greek Yogurt: I like using Greek Yoghurt as it's thick in texture. I also like picking one with Live Active Yoghurt Cultures in it if possible like this one. Natural Yoghurt will also work, but the marinade may be 'runnier'.
Garlic Paste and Ginger Paste
Lemon Juice
Spices
I have reduced the spices to the minimum requirements, without compromising on taste or flavour to ensure it's a minimal prep recipe.
- Ground Cumin
- Ground Coriander
- Garam Masala
- Tumeric
- Chilli Powder
- Salt
How To Make Chicken Tikka Marinade Recipe
Marinade 1 (30 minutes)
Add all ingredients for Marinade 1 into a bowl, stir, and leave for 30 minutes.
If you want to make chicken tikka skewers, then cut the chicken thighs into strips before marinating.
Marinade 2 (1 hour - or ideally overnight in the fridge)
Add all ingredients for Marinade 2 into the bowl, stir, and leave for 1 hour.
How To Cook Chicken Tikka
Oven: cook at 200C / 390F on fan grill function for 18-20 minutes
Airfry: at 200C / 390F for 14 minutes
Grill: grill under high heat for 6 minutes, turn the chicken, then grill on the other side for another 6 minutes.
(until a meat thermometer reads 74C / 165F when inserted into the chicken)
The Airfry or Grill options give the most ‘aesthetic’ outcome with the blistered and charred Chicken Tikka. I personally love the airfryer as I feel you can control the heat level easier and it's given me perfect results every time.
Frequently Asked Questions
Yes you can - the Chicken Tikka Marinade 1 is left on to help soften the chicken (lemon juice and salt will do this), which is why I advise to give it some direct contact time before adding everything else.
However, yoghurt will also do this, so although it may affect the final outcome slightly (less flavour penetration and slightly less succulent), it will still work out. So if you're short on time, do it!
Yes you can - this is a versatile tikka marinade recipe that you can use on whatever you fancy. Get creative!
Yes it can - it can be frozen raw in its marinade (ready to be cooked once defrosted) and also cooked (e.g. ready to be added to a curry sauce once defrosted).
Preparation, Storage and Reheating
Preparation
This Chicken Tikka Marinade can be prepared in advance and either refrigerated or frozen raw or cooked.
Storage
It can be stored: in the fridge for 4 - 5 days or in the freezer for 3 - 4 months.
If refrigerated or frozen raw, once cooked you can 'start the clock again'.
So essentially:You could mix up the Marinades with the raw chicken thighs on Day 1, refrigerate or freeze until Day 4, (defrost if needed), cook it, then be eating it until Day 8.
If freezing, defrost thoroughly (in the fridge overnight), before cooking as per the cooking instructions.
Reheating
Ensure you reheat (only once) until piping hot before serving.
What To Make With Chicken Tikka
Sandwich Filler - I dare you to try Chicken Tikka chopped up and mixed through Marie Rose sauce (you can find the sauce recipe here) on sourdough bread with cheese.
Toast, grill or fry it until melted and you have one of the TASTIEST toasties you'll ever eat!
Light Lunch / Dinner Option - you could serve it with Shredded Cabbage, Homemade Pakora Sauce with a pitta or naan bread for a lighter, healthier meal.
Protein for Curries - I love adding it to my Chicken Chasni recipe - it's one of my most popular recipes! Or use it in my South Indian Garlic Chilli curry for an extra kick!
Chicken Tikka Marinade Recipe
Ingredients
Marinade No. 1: Duration - 30 minutes
- 600 g boneless and skinless chicken thighs
- 2 teaspoon garlic purée
- 2 teaspoon ginger purée
- 2 tablespoon lemon juice
- 1 tablespoon red food colouring
- 1 teaspoon salt
Marinade No. 2: Duration - 1 hour (but ideally overnight in fridge)
- 75 g natural yoghurt
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder 
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
Instructions
- To 600 g boneless and skinless chicken thighs, add all the ingredients listed for Marinade 1 (2 teaspoon garlic purée, 2 teaspoon ginger purée, 2 tablespoon lemon juice, 1 tablespoon red food colouring, 1 teaspoon salt)
- Mix to fully coat the thighs and leave for 30 minutes at room temperature
- After 30 minutes, add all ingredients for Marinade 2 (75 g natural yoghurt. 1 teaspoon coriander powder, 1 teaspoon chilli powder , 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon garam masala) to the chicken thighs and stir through
- Marinate for further 1 hour at room temperature again (but ideally overnight in the fridge)
- How To Cook Chicken Tikka: Oven: cook at 200C / 390F on fan grill function for 18-20 minutes ORAirfry: at 200C / 390F for 14 minutes Grill: grill under high heat for 6 minutes, turn the chicken, then grill on the other side for another 6 minutes.(or until a meat thermometer reads 74C / 165F when inserted into the chicken).Either the Airfry or Grill options give the most ‘aesthetic’ outcome with the blistered and charred Chicken Tikka.
lori lynch says
This was such a great marinade. So easy to prepare and absolutely delicious!
Amy says
Such an easy marinade to make and tastes amazing, to use in kebabs or to add to a curry
Ailie O’Neill says
10/10 love this!!