Chicken Tikka Recipe | Oven & Grill with Naram Masala

Chicken Tikka Recipe | Oven & Grill with Naram Masala

Ingredients

Chicken

  • 500g boneless chicken, cut into medium pieces

Fresh Ingredients

  • 5–6 garlic cloves, finely grated
  • 1 thumb-sized piece of ginger (approximately 1 tbsp), finely grated
  • 150g thick yoghurt
  • 1 tbsp mustard oil
  • 2 tbsp oil (for the besan mix)
  • 2 tsp ajwain (carom seeds)
  • 1½ tbsp chickpea flour (besan)

Ground Spices

  • ¾ tsp turmeric powder
  • 1¼ tsp red chilli powder (adjust to taste)
  • 1½ tsp coriander powder
  • ¾ tsp cumin powder
  • 2½ tsp Naram Masala
  • 1½ tsp salt (or to taste)

Method

1. First Marinade: Base Seasoning

In a bowl, combine the garlic, ginger, turmeric, red chilli, coriander, cumin, Naram Masala, and salt.

Add the chicken and mix thoroughly, ensuring each piece is evenly coated. Cover and leave to marinate for 20–30 minutes.

2. Second Marinade: Body and Coating

In a separate bowl, combine the yoghurt, ginger, garlic, remaining spices, mustard oil, and salt.

Add the cooled besan mixture and mix until smooth and well incorporated.

3. Prepare the Besan Base

Heat the oil in a small pan over medium heat. Add the ajwain (carom seeds), followed by the chickpea flour.

Cook gently, stirring continuously, until the mixture becomes aromatic and lightly toasted. Do not allow it to brown or burn. Remove from the heat and allow it to cool slightly.

4. Combine

Add the chicken from the first marinade into the second marinade. Mix thoroughly, ensuring a thick, even coating over each piece.

5. Final Marination

Cover and refrigerate for 2–4 hours, or ideally overnight. This allows the flavours to fully develop and the coating to set.

6. Cooking

Oven:
Preheat to 200°C. Arrange the chicken on a rack or tray and cook for 20–25 minutes, turning once, until lightly charred and cooked through.

Grill:
Cook over medium-high heat until charred on the outside and fully cooked inside.

Notes

  • The two-stage marinade is essential for both flavour and texture.
  • The besan base helps the coating adhere and prevents it from splitting during cooking.
  • Adjust chilli levels according to your preference without affecting the overall balance of the dish.

 

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