Oven Roasted Chicken Tikka
Bring the bold flavors of India straight to your kitchen with this irresistibly fragrant Oven Roasted Chicken Tikka. Featuring succulent, marinated chicken thighs infused with a blend of Greek yogurt, zesty lemon juice, and a medley of spices like Kashmiri red chili powder, garam masala, and turmeric, this dish offers a perfect balance of smoky, tangy, and spicy notes. Roasted to golden perfection in the oven, the chicken achieves a tender, juicy texture with beautifully charred edges, all without a tandoor! With minimal prep time and a straightforward roasting technique, this recipe is ideal for busy weeknights or casual dinner gatherings. Serve it with warm naan, fluffy basmati rice, or a crisp side salad for a complete and flavorful meal. Garnished with fresh cilantro and lemon slices, this dish is as stunning as it is delicious. Perfectly suited for lovers of Indian cuisine, this recipe is sure to tantalize your taste buds and impress your guests.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 150 grams Greek yogurt (full-fat)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 tablespoons Lemon juice
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- Sliced lemon (for garnish)
Instructions
Wash and pat dry the chicken thighs. Cut them into bite-sized pieces and set them aside.
In a large mixing bowl, combine the Greek yogurt, ginger paste, garlic paste, lemon juice, Kashmiri red chili powder, ground coriander, ground cumin, turmeric powder, garam masala, paprika, salt, and vegetable oil. Mix well to create the marinade.
Add the chicken pieces to the marinade, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Preheat your oven to 220°C (425°F). Line a baking tray with aluminum foil and place a wire rack on top. Lightly oil the wire rack to prevent sticking.
Arrange the marinated chicken pieces on the wire rack, ensuring they are spaced apart for even cooking.
Roast the chicken in the preheated oven for 20-25 minutes, flipping the pieces halfway through, until they are cooked through and slightly charred on the edges.
Once cooked, remove the chicken from the oven and let it rest for a few minutes.
Garnish with chopped fresh cilantro and sliced lemon. Serve hot with naan, rice, or a salad.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.3 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
