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Meat

Murgh Tikka

This delicious chicken tikka recipe uses the classic double marinade technique to get the chicken tender and packed with flavour. Wrap up in chapatis with fresh salad for a fantastic barbecue dish, or slice into pieces for fun party bites.

Serves 4

Difficulty
Easy
Preparation Time
2 hours
Cooking Time
Less than 10 minutes
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • For the Tikka

  • 800g
    Boned chicken (thighs, legs or breast), cut into 4cm cubes
  • ½ tsp
    Ground turmeric
  • 40g
    Unsalted butter, softened
  • 40g
    Peeled fresh root ginger
  • 6
    Garlic cloves, peeled
  • 1 tsp
    Ground cumin
  • 1 tsp
    Ground coriander
  • 1 tsp
    Kashmiri chilli powder (or more, to taste)
  • 2 tbsp
    Lime juice
  • ½ tsp
    Garam masala
  • 2-3 tbsp
    Rapeseed or sunflower oil
  • 150g
    Greek-style yoghurt
  • -
    Salt and freshly ground black pepper

  • For the Wrap

  • 2
    Peppers, mixed colours preferably, sliced
  • 2-4cm
    Piece fresh root ginger, shredded or chopped
  • 1-2
    Green chillies, chopped (or to taste)
  • 5-6 sprigs
    Fresh coriander with leaves and stems, chopped
  • 8-10
    Fresh mint leaves, shredded
  • 1-2
    Red onion, thinly sliced
  • 1
    Lime, juice only (a good squeeze)
  • 1-2 tbsp
    Vegetable oil
  • 8
    Chapatis or tortillas, to serve

Approximate Times

  • Preparation :
    2 hours
  • Cooking :
    Less than 10 minutes

Method

  1. Rub salt, pepper and turmeric into the chicken and set aside in the fridge while you make the marinade.
  2. Blend the butter, ginger, garlic, cumin, coriander, chilli powder, lime juice, garam masala and oil and half of the yoghurt In a blender or food processor, to a smooth paste. (Alternatively, you can whisk the ingredients in a bowl.) When all the spices are well combined, stir in the remaining yoghurt. Check here for spiciness to suit your taste and add a bit more chilli if you like.
  3. Add the chicken to the marinade in a bowl and coat well. The chicken is now best set aside in the refrigerator for at least 4–5 hours, ideally overnight. When you are ready to cook, skewer the pieces of chicken onto wooden skewers, or you can leave them loose.
  4. To cook the tikka, either preheat a barbecue (or Preheat the oven to 230°C/Fan 210°C/Gas 8.)
  5. Cook the chicken on the barbecue. Alternatively, place the meat on a wire oven rack with a drip tray below and grill until browned, then transfer to the hot oven. The tikka should cook in 6–10 minutes, but check to make sure the juices run clear or the meat's internal temperature is 74C.
  6. For the salad, combine the peppers, ginger, chilli, coriander, mint and red onion in a bowl. Drizzle over the lime juice and oil. (Alternatively you can fry the peppers and mix them into the salad once cooled.)
  7. To serve, partly cool the chicken tikka, then slice into strips. Put the tikka in a tortilla or a chapati, place some salad alongside, then roll up tightly.
  8. Heat a frying pan to hot and cook the wrap lightly on all sides. When all four sides are done, serve either whole or cut into pieces.