This spicy Naga, succulently moist, pre-cooked chicken is perfect made in a air fryer, BBQ, grill or and even my homemade tandoor.

Huge thanks to Brian Todd for the idea

Make the naan dough using my recipe available at https://thecurrykid.co.uk/recipe/naan-bread/

Base free / from scratch version here if you’re looking for that https://thecurrykid.co.uk/recipe/shimla-mirch-murgh-capsicum-chicken-from-scratch-base-free/

This recipe makes enough for up to 500g of paneer which you want to marinate for around 2 hours

Paneer Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

For the deep red colour I use either of these powders:

• Permicol (https://amzn.to/3pPipQu)
• East End (https://amzn.to/2Xl8Uwd) or
• TRS (https://amzn.to/3hXUoUI)

The Tikka Paste recipe makes enough paste for up to 750g of meat which you want to marinate for at least 2 hours (ideally 24+)

Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

Delight in the timeless allure of my classic chicken tikka, a dish that epitomizes the essence of Indian culinary artistry. Bursting with smoky flavours and a tantalizing blend of spices, this iconic recipe showcases the beauty of simplicity and tradition.

In this preparation, succulent chicken chunks are marinated in a harmonious fusion of aromatic spices, including cumin, coriander, and tandoori masala. The marinade infuses the chicken with a perfect balance of heat and warmth, creating a canvas of flavours that pays homage to the essence of chicken tikka.

The heart of my classic chicken tikka lies in the charred perfection achieved through grilling or roasting. This method imparts a delightful smokiness to the chicken, enhancing the complexity of the spice blend and delivering a sensory experience that is both comforting and exciting.

Serve my classic chicken tikka perfection with a side of cooling mint chutney and freshly squeezed lemon for a burst of citrusy freshness. This dish is a celebration of culinary heritage, offering a taste of the familiar with an irresistible twist.

Prepare to savour the irresistible charm of my classic chicken tikka, a dish that transcends time and cultural boundaries, embodying the soul of Indian cuisine in every succulent bite.

#ninja #speedi #chickentikka #tikka #curry #fromscratch

chicken tikka recipe, chicken tikka curry, chicken tikka gravy, what is chicken tikka, how to make chicken tikka, chicken tikka recipe

The Tikka Paste is used for 2 things:

1) as one of the main ingredients in your “Tikka Masala” curry dish and
2) to marinate the meat to make “Chicken Tikka”

The Tikka Paste recipe makes enough paste for 1KG of meat or 8 portions for Tikka Masala (or a combination of both). Simply remove the portions you want to remove for your Tikka Masala dishes first and marinate the meat in the rest before cooking for at least 2 hours (ideally 12-24)

Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

The Tikka Paste is used for 2 things:

1) as one of the main ingredients in your “Tikka Masala” curry dish and
2) to marinate the meat to make “Chicken Tikka”

The Tikka Paste recipe makes enough paste for 1KG of meat or 8 portions for Tikka Masala (or a combination of both). Simply remove the portions you want to remove for your Tikka Masala dishes first and marinate the meat in the rest before cooking for at least 2 hours (ideally 12-24)

Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

The Tikka Paste is used for 2 things:

1) as one of the main ingredients in your “Tikka Masala” curry dish and
2) to marinate the meat to make “Chicken Tikka”

The Tikka Paste recipe makes enough paste for 1KG of meat or 8 portions for Tikka Masala (or a combination of both). Simply remove the portions you want to remove for your Tikka Masala dishes first and marinate the meat in the rest before cooking for at least 2 hours (ideally 12-24)

Chicken Tikka cooks really quick in a tandoor or in the oven, BBQ, grill or air fryer. Turn the heat up as high as possible and cook for around 10 minutes before checking it’s cooked through.

If you are looking for my traditional bright red tikka marinade and tikka masala base you can find it here: https://youtu.be/MDzJ-cFY9pY

If you are looking for my colour free tikka marinade and tikka masala base you can find it here: https://youtu.be/6_l3CpfFt4s

A newer version of this page exists at https://thecurrykid.co.uk/?s=tikka%20marinade

This dish is traditionally served very red but this is for appearance only. you can omit the colouring completely or substitute it for Kashmiri chilli powder or beetroot powder.

This dish is traditionally served very red but this is for appearance only. you can omit the colouring completely or substitute it for Kashmiri chilli powder or beetroot powder.