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Tandoori Methi Chicken Tikka
Serves 4 Prep 15 min Cook 10 min Total 25 min Type Meal Origin Indian

Tandoori Methi Chicken Tikka

BIR tandoori methi chicken tikka: yogurt-marinated chicken thighs blended with dried fenugreek leaves and tandoori spice.

Serves 4 Prep 15 minutes Cook 10 minutes Units Rate

Overview

A flavorful methi chicken tikka combining fresh fenugreek with aromatic spices and yoghurt marinade. This recipe blends elements from various traditional preparations, resulting in a barbecue favorite with charred edges and tender, juicy meat.

Ingredients

Protein

Marinade

  • 2 large bunches (about 100 g/3 ½ oz) fresh fenugreek leaves*
  • 3 tbsp rapeseed (canola) oil or mustard oil
  • 1 tbsp cumin seeds
  • 250 g (1 cup) Greek yoghurt
  • 2 tbsp garlic and ginger paste (total, including initial rub)
  • 5 tbsp finely chopped coriander (cilantro) leaves
  • 1 tbsp green chilli paste
  • 1 tbsp red chilli powder
  • 1 tbsp Garam Masala
  • 1 tbsp gram (chickpea) flour
  • 3 tbsp cream cheese
  • 1 tbsp rapeseed (canola) oil

Aromatics and acid

  • 2 lemons (juice)

Finishers

  • 50 g (3 ½ tbsp) unsalted butter, melted
  • Salt, to taste

Method

Stage 1 - Prepare chicken

  1. Squeeze lemon juice over chicken; rub in 1 tbsp garlic and ginger paste.
  2. Set aside while preparing marinade.

Stage 2 - Prepare fenugreek

  1. Finely chop fresh fenugreek leaves and thin stalks.
  2. Blanch in boiling water 30 seconds; drain and squeeze out excess moisture.
  3. Blend to smooth purée in food processor (add water if needed); set aside.

Stage 3 - Cook fenugreek base

  1. Heat oil in large frying pan over medium-high heat until hot.
  2. Add cumin seeds; when popping, add fenugreek purée.
  3. Stir-fry 30 seconds; set aside to cool.

Stage 4 - Make marinade

  1. Whisk yoghurt in large bowl until smooth.
  2. Add remaining garlic-ginger paste, coriander, chilli paste, red chilli powder, garam masala, gram flour, cream cheese, and rapeseed oil.
  3. Work together by hand to smooth emulsion.
  4. Add cooled fenugreek mixture; work into smooth marinade.

Stage 5 - Marinate chicken

  1. Add chicken to marinade; cover and marinate 3-24 hours.

Stage 6 - Cook chicken

  1. Light charcoal barbecue (two shoeboxes full) until white-hot.
  2. Skewer chicken with space between pieces.
  3. Grill one side until charred; flip and cook through (~10 mins total).
  4. Baste with melted butter just before done.
  5. Rest 5 mins; season with salt.

Notes

  • Fresh fenugreek is best, but see chicken methi curry for dried or alternative ingredients.
  • Can roast in oven at 200°C (400°F/Gas 6) until cooked, then grill for char.
  • Mustard oil adds nutty aroma if available.

Serving

  • Serve with raita and naan breads.
  • Garnish with extra coriander and lemon wedges.

Storage

  • Marinated chicken refrigerates 24 hours.
  • Cooked tikka refrigerates 2 days in airtight container.
  • Freeze uncooked marinated chicken up to 1 month; thaw before cooking.
  • Reheat gently in oven; best fresh off grill.

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Tandoori Chicken Tikka

Tandoori Chicken Tikka

Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.

Sides 5 minutes Serves4