Chicken Tikka

This recipe is taken from page 382 of the Sheila Lukins “All Around the World Cookbook”

Serves 6
Preparation Time: 1.5 hrs
Cooking Time: 1 hr


  • 2 inches fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • 4 T fresh lemon juice
  • 1 cup yogurt
  • 6 T vegetable oil
  • 2 t chili powder
  • 2 t salt
  • 4 whole boneless, skinless chicken breasts (about 3 lbs), halved
  • 3 medium onions, halved and slivered
  • 1 t ground cumin
  • 1/4 t ground turmeric
  • 2 T chopped flat-leaf parsley, for garnish
  • 3 limes, halved crosswise, for serving


  1. Place the ginger and garlic, 2 T lemon juice, and 1/4 cup of the yogurt in a food processor and puree until smooth. Scrape the puree into a bowl with the remaining 3/4 cup yogurt, 3 T of the oil, the chili powder, and 1 t of the salt. Stir well.
  2. Cut each halved chicken breast crosswise into 3 pieces. Add the chicken to the yogurt mixture and toss to coat. Marinate at room temperature for 1 hour.
  3. Meanwhile, place the onions in a large bowl and toss with the remaining 2 T lemon juice, the remaining 3 T vegetable oil, the remaining 1 t salt, and the cumin and turmeric. Set aside.
  4. Fifteen minutes before the chicken is finished marinating, preheat the broiler.
  5. Spread the onions in a single layer on a baking sheet and broil about 3 inches from the heat until they are golden, 10 minutes. Shake the pan and stir onions after 5 minutes.
  6. Remove the chicken pieces from the marinade with a fork (let some marinade remain on the pieces) and cook in small batches in a large cast iron skillet over medium-high heat until golden brown, about 5 minutes per side. Add a bit more marinade to the pan if necessary to prevent sticking.
  7. Divide the onions evenly among 6 dinner plates. Top with chicken pieces and sprinkle each with 1 teaspoon of chopped parsley. Place a lime half on each plate and serve immediately.
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