Chicken Tikka with Cilantro Yogurt Dip

  • Author: My Heart Beets
  • Yield: 3-4 1x
  • Cuisine: Indian


This dish is made by marinating small pieces of boneless chicken in dahi (yogurt) and spices and then baking it in an oven. It’s easy to make and is sure to be a crowd pleaser.


Chicken Tikka:

  • 1 pound chicken breast, cut into cubes
  • ½ cup yogurt or dairy-free yogurt
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon lemon juice
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri chili powder (or paprika)
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • Pinch of ground cardamom
  • Pinch of fenugreek leaves (kasoori methi)
  • Cayenne or red chili, adjust to taste

Cilantro Yogurt Dip:


Chicken Tikka:

  1. Add the yogurt, garlic, ginger, lemon juice and spices in a bowl and whisk until well combined. Add the chicken, mix well, then place the bowl in the fridge to marinate for 1-2 hours.
  2. Preheat the oven to 400°F. Meanwhile take the chicken out of the fridge so that it can come to room temperature.
  3. Place the chicken onto skewers, then place on a wire rack on top of a foil-lined pan.
  4. Bake for 15 minutes.
  5. Once the chicken is cooked through, broil for 3-5 minutes to get a nice charred exterior.

Cilantro Yogurt Dip:

  1. Add both ingredients to a small bowl and mix well.