20 Delicious Chicken Tikka Recipes Spicy

Prepare to spice up your dinner routine with our mouthwatering collection of 20 Delicious Chicken Tikka Recipes Spicy! Whether you’re craving a quick weeknight meal or planning a special weekend feast, these recipes promise to deliver bold flavors and aromatic spices that’ll transport your taste buds straight to the streets of Mumbai. Dive in and discover your next favorite dish that’s sure to impress family and friends alike!

Classic Chicken Tikka Masala

Ready to dive into the aromatic world of Indian cuisine? Classic Chicken Tikka Masala is a beloved dish that combines tender chicken pieces with a rich, creamy tomato sauce, perfect for beginners to master with a bit of guidance.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp garam masala
• 3 tbsp clarified butter
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14.5 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a large bowl, combine yogurt, lemon juice, cumin, paprika, turmeric, and garam masala. Add chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.
2. Preheat your grill to medium-high heat (375°F). Thread the marinated chicken onto skewers, discarding excess marinade. Grill for 5-6 minutes per side, until charred and cooked through. Remove and set aside.
3. In a large skillet over medium heat, melt clarified butter. Add onion, garlic, and ginger, sautéing until soft and translucent, about 5 minutes.
4. Stir in crushed tomatoes, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Reduce heat to low. Add heavy cream and grilled chicken pieces, simmering gently for another 5 minutes to allow flavors to meld.
6. Garnish with fresh cilantro before serving.

Creating this dish yields a harmonious blend of smoky, spicy, and creamy elements. The chicken remains succulent, enveloped in a velvety sauce that pairs wonderfully with steamed basmati rice or warm naan bread for an authentic experience.

Grilled Chicken Tikka Skewers

Today, we’re diving into the art of making Grilled Chicken Tikka Skewers, a dish that marries the smoky flavors of the grill with the rich, aromatic spices of Indian cuisine. This guide will walk you through each step, ensuring even beginners can achieve restaurant-quality results at home.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 2 tbsp clarified butter (ghee), melted
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemon juice
• 1 tsp kosher salt
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine Greek yogurt, clarified butter, garam masala, turmeric, cumin, cayenne pepper, garlic, ginger, lemon juice, and kosher salt. Mix until a uniform marinade forms.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F). While the grill heats, thread marinated chicken onto soaked bamboo skewers, leaving a small space between each piece.
4. Place skewers on the grill. Cook for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and has visible grill marks.
5. Remove skewers from the grill and let rest for 3 minutes before serving. This allows juices to redistribute, ensuring moist chicken.

Unbelievably tender and bursting with flavor, these Grilled Chicken Tikka Skewers offer a perfect balance of smokiness and spice. Serve them atop a bed of basmati rice or with a side of cooling cucumber raita for a complete meal.

Chicken Tikka Pizza

Kickstart your culinary adventure with this fusion delight that combines the smoky flavors of chicken tikka with the universal love for pizza. Perfect for those who appreciate a bold twist on classic favorites, this recipe guides you through creating a mouthwatering masterpiece at home.

Ingredients

• 1 lb boneless, skinless chicken thighs, cubed
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1 pizza dough, homemade or store-bought
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped

Instructions

1. In a large bowl, combine chicken thighs, Greek yogurt, garam masala, turmeric, and smoked paprika. Marinate for at least 2 hours, preferably overnight, in the refrigerator.
2. Preheat your oven to 425°F (220°C) and place a pizza stone or baking sheet inside to heat.
3. Heat clarified butter in a skillet over medium-high heat. Add marinated chicken and cook until evenly browned and cooked through, about 5-7 minutes. Remove from heat.
4. Roll out pizza dough on a floured surface to your desired thickness. Transfer to a piece of parchment paper.
5. Spread tomato sauce evenly over the dough, leaving a small border for the crust. Top with cooked chicken, mozzarella cheese, and red onion slices.
6. Carefully transfer the pizza (on parchment) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
7. Remove from oven and let rest for 2 minutes. Garnish with chopped cilantro before slicing.

Best enjoyed hot, this Chicken Tikka Pizza offers a delightful contrast between the crispy crust and tender, spiced chicken. For an extra touch, drizzle with a bit of mint yogurt sauce before serving to elevate the flavors even further.

Chicken Tikka Pasta

On a bustling weeknight, nothing satisfies like a fusion dish that marries the bold flavors of Indian cuisine with the comforting familiarity of pasta. Chicken Tikka Pasta is your ticket to a quick, flavorful dinner that doesn’t skimp on taste or texture.

Ingredients

• 8 oz boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain whole-milk yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 8 oz penne pasta
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice
• Salt, to taste

Instructions

1. In a large bowl, combine chicken pieces with yogurt, garam masala, turmeric, smoked paprika, garlic, ginger, and salt. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Preheat a skillet over medium heat and add clarified butter. Once hot, add the marinated chicken, reserving the marinade. Cook for 5-7 minutes until the chicken is lightly charred and cooked through.
3. While the chicken cooks, bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
4. Return the skillet to medium heat and add the reserved marinade. Cook for 2 minutes, stirring constantly, to eliminate any raw yogurt taste.
5. Stir in the heavy cream and cooked pasta, tossing to coat evenly. Cook for an additional 2 minutes until the sauce thickens slightly.
6. Remove from heat and stir in lemon juice and chopped cilantro. Adjust seasoning with salt if necessary.

Kindly note, the final dish boasts a creamy texture with a vibrant kick from the spices, balanced by the freshness of cilantro. Serve it garnished with extra cilantro and a wedge of lemon for an extra zing.

Chicken Tikka Sandwich

Preparing a Chicken Tikka Sandwich is a delightful way to bring the vibrant flavors of Indian cuisine into your kitchen with a comforting twist. This recipe guides you through creating a succulent, spiced chicken filling, nestled between slices of toasted bread, for a meal that’s both hearty and aromatic.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemon juice
• 4 slices sourdough bread
• 1/4 cup cilantro leaves, chopped
• 1/2 red onion, thinly sliced

Instructions

1. In a large bowl, combine the chicken pieces with Greek yogurt, garam masala, turmeric, smoked paprika, garlic, ginger, and lemon juice. Mix thoroughly to ensure each piece is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Heat clarified butter in a large skillet over medium-high heat. Add the marinated chicken, shaking off excess marinade, and cook for 6-7 minutes on each side, or until the chicken is fully cooked and has a slight char.
3. While the chicken cooks, toast the sourdough bread slices until golden and crisp.
4. Assemble the sandwiches by layering the cooked chicken tikka on a slice of toasted sourdough, topped with sliced red onion and chopped cilantro. Cover with another slice of bread.
5. Tip: For an extra layer of flavor, spread a thin layer of mint chutney on the bread before assembling. Tip: Ensure the skillet is hot before adding the chicken to achieve a perfect sear. Tip: Let the chicken rest for a few minutes after cooking to retain its juices.

The Chicken Tikka Sandwich offers a harmonious blend of tender, spiced chicken with the crunch of toasted sourdough and the freshness of cilantro and red onion. Try serving it with a side of cucumber raita for a refreshing contrast to the sandwich’s rich flavors.

Chicken Tikka Wrap

On a bustling morning or a lazy afternoon, the Chicken Tikka Wrap stands as a versatile dish that marries the bold flavors of Indian cuisine with the convenience of a handheld meal. Let’s embark on crafting this delightful wrap, ensuring each step is approachable for beginners yet rewarding for the palate.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 cup finely diced red onion
• 2 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 large flour tortillas
• 1 cup shredded iceberg lettuce
• 1/2 cup cilantro leaves
• 1/4 cup mint leaves, finely chopped
• 1/2 cup mango chutney

Instructions

1. In a large bowl, combine the chicken pieces with Greek yogurt, garam masala, turmeric, and smoked paprika. Ensure each piece is evenly coated. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Heat clarified butter in a large skillet over medium-high heat. Add the marinated chicken, cooking for 5-7 minutes on each side until golden brown and cooked through. Tip: Do not overcrowd the skillet to ensure even cooking.
3. While the chicken cooks, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm and pliable.
4. Assemble the wraps by layering each tortilla with shredded lettuce, cooked chicken, red onion, cilantro, and mint. Drizzle with mango chutney before rolling tightly. Tip: Fold in the sides of the tortilla first to prevent fillings from spilling.
5. Serve the wraps immediately, or wrap them in parchment paper for easy handling. Tip: For an extra crunch, lightly toast the assembled wrap in a panini press for 2 minutes.

Golden and aromatic, the Chicken Tikka Wrap offers a symphony of textures—from the tender, spiced chicken to the crisp lettuce and soft tortilla. Enjoy it as a quick lunch or slice it into pinwheels for a party appetizer that’s sure to impress.

Chicken Tikka Salad

Mastering the art of combining bold flavors with fresh ingredients, this Chicken Tikka Salad brings a delightful twist to your meal prep routine. Let’s dive into creating this vibrant dish with a step-by-step approach that ensures success even for beginners.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp sea salt
• 4 cups mixed greens (arugula, spinach, and kale)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large bowl, combine the chicken pieces with Greek yogurt, garam masala, turmeric, ginger, garlic, lemon juice, and sea salt. Mix thoroughly to ensure each piece is evenly coated. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill or grill pan to medium-high heat (375°F). Brush the grill grates with clarified butter to prevent sticking.
3. Grill the chicken pieces for 6-7 minutes on each side, or until they reach an internal temperature of 165°F and have visible char marks for that authentic tikka flavor.
4. While the chicken rests, assemble the salad by layering mixed greens, cherry tomatoes, red onion, and cilantro in a large serving bowl.
5. Slice the grilled chicken into strips and arrange them atop the salad. Drizzle with any remaining marinade that has been heated to a boil for safety, serving as a dressing.

Zesty and satisfying, this Chicken Tikka Salad offers a perfect balance of smoky, spicy, and fresh flavors. The tender chicken paired with the crisp greens creates a texture contrast that’s simply irresistible. For an extra touch, serve with warm naan bread on the side to scoop up every last bite.

Chicken Tikka Biryani

Bursting with flavors and aromas, Chicken Tikka Biryani is a delightful dish that combines tender chicken pieces with fragrant basmati rice, all layered and cooked to perfection. This guide will walk you through each step to create this culinary masterpiece at home.

Ingredients

• 2 cups basmati rice, soaked for 30 minutes
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup clarified butter (ghee)
• 1 large onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 4 cups water
• 1 tsp saffron threads, soaked in 2 tbsp warm milk
• Salt, to taste

Instructions

1. In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and garam masala. Marinate for at least 2 hours, preferably overnight in the refrigerator.
2. Heat 1/4 cup of clarified butter in a large pan over medium heat. Add sliced onions and sauté until golden brown, about 10 minutes. Remove half for garnishing.
3. Add marinated chicken to the pan with remaining onions. Cook until chicken is no longer pink, about 10 minutes, stirring occasionally.
4. In a separate pot, bring 4 cups of water to a boil. Add soaked basmati rice and cook for 5 minutes. Drain rice, reserving 1/2 cup of cooking water.
5. Layer half of the partially cooked rice over the chicken in the pan. Sprinkle half of the chopped cilantro, mint, and reserved onions. Repeat with remaining rice and herbs.
6. Drizzle reserved rice water and saffron milk over the top. Dot with remaining clarified butter. Cover with a tight lid and cook on low heat for 20 minutes.
7. Remove from heat and let it rest for 10 minutes before fluffing with a fork.

Savory and aromatic, this Chicken Tikka Biryani boasts layers of tender chicken and fluffy rice, infused with the warmth of spices. Serve it with a side of raita and a sprinkle of fresh herbs for an extra touch of freshness.

Chicken Tikka Curry

Preparing a flavorful Chicken Tikka Curry is simpler than you might think, especially when you follow these methodical steps to ensure every bite is packed with authentic taste.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 1 cup tomato puree
• 1/2 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a large bowl, combine the chicken pieces with Greek yogurt, half of the minced garlic, half of the grated ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp garam masala. Mix well, cover, and refrigerate for at least 2 hours, preferably overnight, to marinate.
2. Heat clarified butter in a large skillet over medium-high heat. Add the marinated chicken pieces, shaking off excess marinade, and cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Add the remaining garlic and ginger, cooking for another minute until fragrant.
4. Stir in the remaining cumin, coriander, turmeric, garam masala, and cayenne pepper, cooking for 30 seconds to toast the spices.
5. Pour in the tomato puree, stirring to combine with the spices, and cook for 5 minutes until the mixture thickens slightly.
6. Return the chicken to the skillet, stirring to coat with the sauce. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
7. Stir in the heavy cream and simmer for an additional 5 minutes. Adjust salt to taste.
8. Garnish with fresh cilantro before serving.

Delight in the rich, creamy texture and the harmonious blend of spices that define this Chicken Tikka Curry. Serve it over a bed of basmati rice or with warm naan bread for a complete meal that transports your senses straight to the heart of Indian cuisine.

Chicken Tikka Naan

You’re about to embark on a culinary journey that brings the vibrant flavors of India right into your kitchen with this Chicken Tikka Naan recipe. Perfect for beginners, this guide will walk you through each step to create a dish that’s bursting with flavor and texture.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp garam masala
• 1 tbsp ground turmeric
• 2 tbsp clarified butter (ghee)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 pieces store-bought or homemade naan bread
• 1/2 cup fresh cilantro, finely chopped
• 1 lime, cut into wedges

Instructions

1. In a large mixing bowl, combine the chicken pieces, Greek yogurt, garam masala, ground turmeric, ground cumin, and smoked paprika. Ensure each piece is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
2. Preheat your grill or grill pan to medium-high heat (375°F). Thread the marinated chicken onto skewers, leaving a small space between each piece for even cooking.
3. Grill the chicken skewers for 6-7 minutes on each side, or until the chicken is fully cooked and has a slight char. Baste with clarified butter halfway through cooking for added moisture and flavor.
4. Warm the naan bread on the grill for 1-2 minutes per side, just until it’s soft and slightly toasted.
5. Remove the chicken from the skewers and place onto the warmed naan bread. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

Unleash the bold flavors of this Chicken Tikka Naan by serving it with a side of cucumber raita or a fresh mango chutney. The tender, spiced chicken paired with the soft, chewy naan creates a delightful contrast in textures, while the lime adds a bright, acidic finish that ties all the flavors together.

Chicken Tikka Quesadilla

Let’s dive into creating a fusion dish that combines the bold flavors of Indian cuisine with the comforting format of a Mexican classic. This Chicken Tikka Quesadilla is a perfect weeknight dinner that’s both flavorful and easy to make.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup red onion, thinly sliced
• 1/2 cup bell pepper, thinly sliced
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. In a large bowl, combine the chicken pieces with Greek yogurt, garam masala, turmeric, smoked paprika, and cayenne pepper. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat clarified butter in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until fully cooked and slightly charred. Remove from skillet and set aside.
3. In the same skillet, add the sliced red onion and bell pepper. Cook for 3-4 minutes, until softened. Tip: Adding a pinch of salt helps vegetables release their moisture faster.
4. Lay a tortilla flat and sprinkle half with Monterey Jack cheese. Top with cooked chicken, sautéed vegetables, and a sprinkle of fresh cilantro. Fold the tortilla in half.
5. Heat a clean skillet over medium heat. Cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted. Tip: Pressing down lightly with a spatula ensures even browning.
6. Repeat with remaining tortillas and filling. Before serving, drizzle with lime juice for a bright finish. Tip: Let the quesadilla sit for a minute before cutting to allow the cheese to set slightly.

Velvety melted cheese encases the spiced chicken and crisp vegetables, offering a delightful contrast in textures. Serve with a side of mango chutney or a cooling raita to complement the spices.

Chicken Tikka Tacos

Wondering how to spice up your taco night with a twist? Chicken Tikka Tacos blend the bold flavors of Indian cuisine with the beloved convenience of tacos, creating a fusion dish that’s both exciting and approachable for beginners.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 8 small flour tortillas
• 1/2 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/4 cup mint leaves, chopped
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the Greek yogurt, garam masala, turmeric, smoked paprika, cayenne pepper, ginger, and garlic. Mix until smooth.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Heat the clarified butter in a large skillet over medium-high heat. Add the marinated chicken, reserving the excess marinade. Cook for 5-7 minutes on each side, or until the chicken is fully cooked and has a slight char.
4. While the chicken cooks, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
5. Assemble the tacos by placing a few pieces of chicken on each tortilla. Top with red onion, cucumber, mint leaves, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.

Bursting with flavors, these Chicken Tikka Tacos offer a delightful contrast between the tender, spiced chicken and the crisp, fresh toppings. For an extra touch, drizzle with a bit of the reserved marinade or serve with a side of mango chutney to elevate the dish further.

Chicken Tikka Burger

Ready to elevate your burger game with a twist? Today, we’re diving into the world of fusion cuisine with a Chicken Tikka Burger that marries the bold flavors of Indian spices with the classic American burger. Perfect for beginners, this recipe breaks down each step to ensure delicious results.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1 tbsp clarified butter (ghee)
• 1/2 cup plain Greek yogurt
• 2 tbsp tikka masala spice blend
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 1/4 cup cilantro, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 4 brioche burger buns, lightly toasted
• 1/2 cup mint chutney, for serving
• 1 small red onion, thinly sliced
• 4 lettuce leaves, for crunch

Instructions

1. In a large mixing bowl, combine the ground chicken, Greek yogurt, tikka masala spice blend, grated ginger, minced garlic, chopped cilantro, and lemon juice. Mix until all ingredients are evenly distributed.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Tip: For even cooking, make a slight indentation in the center of each patty.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Carefully add the patties, cooking for 5-6 minutes on each side or until the internal temperature reaches 165°F.
4. While the patties cook, lightly toast the brioche buns in a toaster or on a grill until golden brown. Tip: Toasting the buns enhances their texture and prevents sogginess.
5. Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a chicken tikka patty. Top with a spoonful of mint chutney and a few slices of red onion before covering with the top bun. Tip: The mint chutney adds a refreshing contrast to the spicy patty.

Mouthwatering and packed with flavor, this Chicken Tikka Burger offers a juicy interior with a slightly charred exterior. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Chicken Tikka Stir Fry

Just when you thought chicken tikka couldn’t get any better, we’re turning it into a quick and flavorful stir fry that’s perfect for weeknight dinners. This dish combines the smoky, spicy flavors of traditional chicken tikka with the crisp-tender vegetables of a stir fry, all coming together in under 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 cup snap peas, trimmed
• 1/2 cup cilantro leaves, for garnish
• Salt, to taste

Instructions

1. In a large bowl, combine chicken pieces with garam masala, turmeric, smoked paprika, Greek yogurt, lemon juice, garlic, and ginger. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
2. Heat clarified butter in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add marinated chicken to the skillet, reserving excess marinade. Cook chicken for 5-6 minutes, stirring occasionally, until lightly browned and nearly cooked through.
4. Add red and yellow bell peppers along with snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender and chicken is fully cooked.
5. Pour reserved marinade over the stir fry and cook for an additional 1-2 minutes, ensuring everything is heated through and well combined.
6. Season with salt to taste and garnish with cilantro leaves before serving.

Unbelievably tender chicken paired with vibrant, crunchy vegetables makes this dish a feast for the senses. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up the delicious sauce.

Chicken Tikka Soup

Here’s a comforting bowl of Chicken Tikka Soup that’s perfect for any season, blending the rich flavors of traditional Indian spices with the simplicity of a hearty soup. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1/2 cup cilantro, finely chopped
• 1 tbsp lemon juice
• Salt, to precise taste

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, cooking until translucent and slightly golden, approximately 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the chicken pieces, browning them on all sides, about 5 minutes total.
5. Sprinkle the garam masala, turmeric, cumin, and cayenne pepper over the chicken, stirring to coat evenly.
6. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce heat to simmer for 20 minutes.
7. Stir in the heavy cream and simmer for an additional 5 minutes to thicken slightly.
8. Remove from heat and stir in the chopped cilantro and lemon juice. Adjust salt as needed.

This Chicken Tikka Soup boasts a velvety texture with a harmonious blend of spices that warm the palate. Serve it with a side of naan bread for dipping, or over a bed of steamed basmati rice for a more substantial meal.

Chicken Tikka Pie

Just when you thought chicken tikka couldn’t get any more comforting, we’ve gone and tucked it into a flaky, golden pie crust. This Chicken Tikka Pie combines the smoky, spicy flavors of the classic Indian dish with the homey appeal of a baked pie, making it a perfect project for a weekend cooking session.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt
• 2 tbsp garam masala
• 1 tbsp smoked paprika
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup frozen peas
• 1 large egg, lightly beaten

Instructions

1. In a large bowl, whisk together the flour and salt. Cut in the chilled clarified butter until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
3. Wrap the dough in plastic and refrigerate for at least 1 hour.
4. Preheat your oven to 375°F (190°C).
5. In a separate bowl, combine chicken pieces with Greek yogurt, garam masala, smoked paprika, ginger, and garlic. Marinate for 30 minutes at room temperature.
6. Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned, about 5 minutes per side.
7. Stir in heavy cream and frozen peas, cooking for an additional 2 minutes. Remove from heat and let cool slightly.
8. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Tip: For an extra flaky crust, roll the dough out to 1/4-inch thickness.
9. Transfer the dough to the pie dish, trimming any excess. Fill with the chicken mixture.
10. Roll out the remaining dough for the top crust, place over the filling, and crimp the edges to seal. Cut a few slits in the top to vent.
11. Brush the top crust with the beaten egg. Tip: This will give your pie a beautiful golden shine.
12. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.

Golden and aromatic, this Chicken Tikka Pie offers a delightful contrast between the crispy crust and the creamy, spiced filling. Serve it with a side of cucumber raita to balance the richness, or enjoy a slice on its own for a truly satisfying meal.

Chicken Tikka Lasagna

Zesty and innovative, this Chicken Tikka Lasagna combines the rich flavors of Indian cuisine with the comforting layers of an Italian classic. Perfect for those who love to experiment in the kitchen, this dish is a delightful fusion that promises to impress.

Ingredients

• 2 cups boneless, skinless chicken thighs, cubed
• 1 cup plain yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1/2 cup heavy cream
• 9 lasagna noodles, pre-cooked al dente
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh cilantro, chopped
• Salt to taste

Instructions

1. In a large bowl, marinate the chicken cubes with yogurt, garam masala, turmeric, cumin, coriander, chili powder, ginger-garlic paste, and salt. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Preheat your oven to 375°F (190°C). Heat clarified butter in a skillet over medium heat. Add the marinated chicken and cook until fully done, about 10 minutes, stirring occasionally.
3. Add tomato puree and heavy cream to the skillet, stirring well to combine. Simmer for 5 minutes until the sauce thickens slightly.
4. In a baking dish, layer 3 lasagna noodles, followed by half of the chicken mixture, and a third of the mozzarella and Parmesan cheeses. Repeat the layers, finishing with a layer of noodles and the remaining cheese.
5. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
6. Garnish with fresh cilantro before serving.

Creating this dish offers a creamy, spicy, and utterly satisfying experience. The layers of tender chicken, aromatic spices, and melted cheese make it a standout meal. Serve it with a side of garlic naan or a crisp green salad for a complete dining experience.

Chicken Tikka Kebabs

First, let’s embark on a culinary journey to create Chicken Tikka Kebabs, a dish that marries the bold flavors of Indian spices with the simplicity of grilling. Perfect for beginners, this recipe will guide you through each step to achieve tender, flavorful kebabs that are sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain Greek yogurt
• 2 tbsp clarified butter (ghee), melted
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemon juice
• 1 tsp sea salt
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, combine the Greek yogurt, clarified butter, garam masala, turmeric, smoked paprika, garlic, ginger, lemon juice, and sea salt. Whisk until smooth.
2. Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F). Thread the marinated chicken onto the soaked bamboo skewers, leaving a small space between each piece.
4. Place the kebabs on the grill. Cook for 4-5 minutes on each side, or until the chicken reaches an internal temperature of 165°F and has visible grill marks.
5. Remove the kebabs from the grill and let them rest for 3 minutes before serving. This allows the juices to redistribute, ensuring moist kebabs.

Now, these Chicken Tikka Kebabs boast a smoky exterior with a juicy, spice-infused interior. Serve them atop a bed of basmati rice or with a side of cooling cucumber raita for a complete meal that delights the senses.

Chicken Tikka Fried Rice

Now, let’s dive into creating a fusion dish that combines the bold flavors of Indian cuisine with the comforting familiarity of fried rice. This Chicken Tikka Fried Rice is a perfect weeknight dinner that’s both flavorful and easy to make.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp tikka masala paste
• 1/2 cup red bell pepper, diced
• 1/2 cup green peas, frozen and thawed
• 2 pasture-raised eggs, lightly beaten
• 2 green onions, thinly sliced
• 1 tsp cumin seeds
• Salt, to taste

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the basmati rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. Heat 1 tbsp of clarified butter in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Stir in the tikka masala paste and cook for another 2 minutes until the chicken is coated and fragrant.
3. Push the chicken to one side of the skillet. Add the remaining tbsp of clarified butter to the empty side. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
4. Add the red bell pepper and green peas to the skillet. Stir-fry for 2 minutes until the vegetables are slightly softened.
5. Push all ingredients to the sides, creating a well in the center. Pour the beaten eggs into the well. Let them set for 1 minute before scrambling and mixing with the other ingredients.
6. Add the cooked rice to the skillet. Gently toss everything together until well combined and heated through, about 3 minutes. Season with salt to taste.
7. Garnish with sliced green onions before serving.

Marvel at the vibrant colors and aromatic spices in this dish. The chicken tikka adds a smoky depth, while the basmati rice provides a light, fluffy texture. Serve it with a side of cucumber raita for a refreshing contrast.

Chicken Tikka Stuffed Peppers

Let’s dive into creating a dish that marries the vibrant flavors of Indian cuisine with the comforting simplicity of stuffed peppers. This recipe for Chicken Tikka Stuffed Peppers is a perfect blend of spice, texture, and color, ideal for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 cup basmati rice, rinsed
• 1 cup chicken stock
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a large bowl, combine the chicken pieces with Greek yogurt, garam masala, turmeric, and cumin. Marinate for at least 30 minutes, or overnight for deeper flavor.
3. Heat clarified butter in a skillet over medium heat. Add the marinated chicken and cook until browned on all sides, about 5 minutes. Tip: Do not overcrowd the skillet to ensure even browning.
4. Add the rinsed basmati rice to the skillet, stirring to coat with the spices and butter. Pour in the chicken stock, bring to a simmer, then cover and cook on low heat for 15 minutes, or until the rice is tender.
5. Stuff the prepared bell peppers with the chicken and rice mixture, packing lightly. Place them in the greased baking dish.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through. Tip: For a charred effect, broil for the last 2 minutes.
7. Garnish with fresh cilantro before serving. Tip: Let the peppers rest for 5 minutes after baking for easier handling.

Perfectly tender peppers cradle a fragrant, spiced chicken and rice filling, offering a delightful contrast in textures. Serve atop a swirl of cucumber raita for a cooling counterpoint to the warm spices.

Conclusion

Now that you’ve explored these 20 delicious Chicken Tikka recipes, each offering its own spicy twist, it’s clear there’s a flavor for every palate. We invite you to dive into these dishes, find your favorite, and share your culinary adventures with us in the comments. Don’t forget to spread the love by pinning this article on Pinterest for fellow spice enthusiasts to discover!

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