Tandoori-style baked chicken tikka  | Daily Mail Online

Tandoori-style baked chicken tikka

Served with plain couscous and grilled vegetables (I like courgettes, aubergine and mixed peppers), chicken tikka is an all-time favourite meal in my home. The cooked tikka can also be cooled, shredded and mixed into a cold salad. Here I serve it hot with green leaves. 

Tandoori-style baked chicken tikka


  • 2 tsp Kashmiri chilli powder 
  • 1 tsp ground turmeric 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1 tsp garam masala 
  • juice of 1 lime 
  • 600g boneless, skinless chicken breast, cubed 

Store-cupboard staples

  • 2 tbsp sunflower oil 
  • 1 tbsp ginger-garlic paste (see here, or good quality variety from a jar) 
  • salt 

Combine the ginger-garlic paste with the ground spices and lime juice in a large mixing bowl. Add the chicken and season with salt. Stir well to coat the chicken with the mixture, rubbing the spices in with your fingers if that doesn’t put you off, then drizzle in the sunflower oil. Mix again, then cover and refrigerate for 1 hour or overnight if possible.

Preheat the oven to 200C/180C fan/gas mark 6 and line a baking tray with foil. Place the marinated chicken pieces on the prepared baking tray in a single layer and bake in the oven for 15 minutes. Ensure the chicken is cooked right through by cutting open a piece and checking that it is completely white and hot inside. Serve immediately with a salad on the side.


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