Karan Mittal's Chicken Tikka

  • Set oven temp to: 200C, 400F, Gas 6
  • Clean the chicken thighs and remove any extra fat. 
  • Cut the thighs into small pieces.
  • Make the first marinade by mixing all of the listed ingredients in a bowl. Add the chicken thighs and coat well. 
  • Leave to marinate for at least an hour.
  • When ready, remove the chicken pieces and allow the excess juices to drain. 
  • Next mix the chicken pieces with the ingredients for the 2nd marinade and keep aside for at least 2 to 3 hours, overnight preferably.
  • When ready to cook, skewer the chicken and cook in a very hot oven for about 20 minutes. 
  • Then remove the chicken skewers, baste with melted butter and oil and return to the oven to cook for a further 5 minutes or until tender.
  • When the chicken is cooked, remove from the oven and brush with some melted butter and chaat masala before serving. enjoy with mint chutney.

Variation :

You can apply the same marinade for making tandoori broccoli, peppers, cauliflower and onion as well. They taste delicious!

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  • 400g chicken thighs          
  • 1 tsp chaat masala

1st marinade

  • 40g ginger garlic paste     
  • Juice of 1 lime                                
  • Salt, to taste           
  • 1 tsp red chilli powder                 
  • ½ tsp dried fenugreek powder      

2nd marinade                                      

  • 80g/3oz greek or hung yoghurt
  • ½ tsp garam masala
  • 1/2 tsp toasted cumin powder