Authentic Tikka

A sumptuous culinary wonder with its roasted chunks of succulent chicken, or veggies, coated in a creamy tangy, luscious spiced sauce.

September 2019 • Jules Verne


  • 1kg chicken breasts (cut into bite sized pieces) or Mixture of Bell peppers, baby tomatoes, button mushrooms or Indian Cheese(Paneer)
  • Juice of two lemons
  • 1 tbsp salt
  • 250ml (1 cup) plain yogurt
  • 2 tbsp garlic puree
  • 1 tbsp ginger puree
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp freshly ground black pepper
  • 1 tsp citric acid powder
  • 1 tsp turmeric powder
  • 1 tsp salt (more or less to taste)
  • 2 green chillies finely chopped
  • 1 bunch of coriander leaves finely chopped


  1. Mix all ingredients to make a paste, except the meat or vegetable.

  2. Add the diced chicken, or mixture of veggies and coat to marinate. Allow to marinate - the longer the better (6 - 48 hours).

  3. Cook the marinated chicken Tikka or veggies on skewers turning occasionally until the cooked through and the edges are blackened.

  4. Or, if cooking in the oven, set your oven to the highest heat. Place the chicken or veggies on a rack (or a foiled baking tray for ease) and cook for about 20 minutes. Turn the pieces half way through cooking. The chicken is ready when the juices run clear when pricked with a fork and the edges are blackened slightly.