Chicken Tikka Recipe Inspired by Modern Indian Cooking Course

Chicken tikka is a popular dish in the UK and is considered a staple in Indian cuisine. The dish has a rich history that dates back to the Mughal Empire in India, where it was known as “Murgh Tikka” and was made by grilling chicken pieces on skewers over open flames. Over time, the recipe evolved, and it eventually made its way to the UK, where it has become a favourite among locals.

The origins of chicken tikka in the UK can be traced back to the early 20th century, when the first Indian restaurants began to open in London. These restaurants were mainly frequented by the Indian immigrant community, who longed for the taste of home. However, it wasn’t until the 1960s and 70s that Indian cuisine began to gain popularity among the wider British population.

During this time, a new wave of Indian immigrants arrived in the UK, bringing with them their unique regional cuisines. Among these was the tandoori style of cooking, which involved cooking meat and vegetables in a traditional clay oven. The tandoori chicken, which is similar to chicken tikka, quickly became a hit among the British population, and it wasn’t long before the dish was being served in restaurants across the country.

In the 1980s, a new variation of the dish emerged: chicken tikka masala. The dish was created by adding a creamy tomato sauce to the original chicken tikka recipe, and it quickly became one of the most popular Indian dishes in the UK. In fact, it is often referred to as the national dish of the UK and is enjoyed by people of all backgrounds.

Today, chicken tikka remains a popular dish in the UK, and it can be found on the menu of almost every Indian restaurant in the country. However, the dish has also evolved over time, and many chefs now experiment with different flavours and ingredients to create their own unique versions of the dish. Whether you prefer it traditional or with a modern twist, there’s no denying that chicken tikka has become an integral part of the UK’s culinary landscape.

First marinade

Chicken Tikka Recipe

This chicken tikka recipe is inspired by Vineet Bhatia´s online cooking course on BBC Maestro. Vineet Bhatia is a Michelin-starred chef who is known for his innovative approach to Indian cuisine. In this recipe, we have taken inspiration from his modern Indian cooking class to create a delicious and flavorful chicken tikka dish that is perfect for any occasion. The combination of yoghurt, spices, and tender chicken makes for a mouthwatering dish that is sure to impress your family and friends. So, put on your apron and get ready to create a restaurant-quality chicken tikka in your own kitchen!

Here is a recipe for chicken tikka with some tips from Michelin-starred chef Vineet Bhatia:

Serves 4 to 6 – Ingredients:

600g chicken thighs, boneless, skinless and fat removed, cut into 4 cm cubes.

As Vineet Bhatia explains in his course, the word “tikka” refers to the type of cut, this specific size and shape. To enhance the eating experience, it’s crucial to eliminate as much fat and sinew as possible from the thighs.

First marinade:

• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1.5 tbsp red chilli paste
• 1 tbsp lemon juice
• Salt

Second marinade:

• 300g Greek yoghurt
• 1 tbsp Kashmiri chilli powder
• 0.5 tbsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tbsp red chilli paste
• 1.5 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp salt
• 0.5 lemon, juice only
• 2 tbsp vegetable oil

Second marinade

To serve:

• Green herb chutney
• Finely sliced red onions
• Lemon wedges
• Green chilli
• Coriander cress

Method:

1. Begin by mixing all the ingredients of the first marinade thoroughly in a bowl.
2. Next, add the prepared chicken to the bowl and stir to ensure that each piece is evenly covered. Let the chicken marinate for around 20 minutes.
3. In a separate bowl, combine all the ingredients for the second marinade by whisking them together until they are fully mixed.
4. Pour the second marinade over the chicken that is already marinating in the first marinade, ensuring that all the pieces are coated. Cover the bowl and leave the chicken to marinate in the fridge for at least 6 hours, or better still, overnight.
5. For a genuine and deep Indian flavour, Vineet Bhatia highlights the importance to follow the two-step marinating process. He strongly recommends using lemon juice and salt in the first marinade to unlock the protein’s cells and to allow the flavours of the second marinade to penetrate into the meat.
6. When you are ready to cook, remove the cover from the bowl and give the chicken a thorough mix. Place a wire rack over a tray and lay each piece of marinated chicken flat on the rack, being careful not to overcrowd it or allow the pieces to overlap.
7. Preheat your oven to 200°C and bake the chicken for 13-15 minutes until it is fully cooked and slightly charred in some areas.
8. Take the chicken out of the oven and add green herb chutney, finely sliced red onion, lemon wedges, green chilli, and coriander cress to taste.
9. Serve the chicken tikka with naan bread, rice, and your favourite chutney or raita.

Enjoy your delicious chicken tikka!