oven-roasted chicken tikka
Print Pin

Oven-Roasted Chicken Tikka

Meera Sodha's oven-roasted chicken tikka is a snap to make. She has it listed in the snack section but it makes a great dinner. You can thread the chicken on skewers if you'd like. Make sure to soak them first so they don't burn in the oven.
Cook Time 20 minutes


  • 1 1/4 pounds boneless skinless chicken thighs, cut in 1" pieces
  • 1 3/4 inch piece of ginger, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 green chile, seeded and chopped
  • 1/2 cup plain whole yogurt
  • 1/2 tsp chile powder
  • 1/2 tsp ground turmeric
  • 3/4 tsp cumin seeds, crushed
  • 3/4 tsp sugar
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp salt
  • canola oil


  • Put the chopped ginger, garlic and chile in a mortar with a pinch of salt and pound it until it is a rough paste.
  • Put the cubed chicken in a bowl and add the paste plus all the other ingredients. Mix thoroughly and marinate at least 15 minutes and up to several hours.
  • When you're ready to cook, preheat the oven to 400F and line a baking sheet with some parchment paper. Spread a bit of oil on the parchment paper.
  • Shake excess marinade off the chicken so it will crisp up a bit in the oven. Place the chicken pieces around the baking sheet so they are not crowded together. You may need two sheets.
  • Bake 10 minutes, turn the chicken pieces over, then bake another 10 minutes.