Best BBQ Chicken Tikka in Oven
Here comes a simple recipe of indoor BBQ chicken tikka that your whole family will love for its amazing flavours. This recipe is the perfect way to make smoky flavour chicken without firing the grill!
If you need a quick, healthy and filling meal to please your family this weekend, or a simple protein that you can enjoy and eat leftover the next day, then this chicken recipe is for you! This recipe may look fancy and difficult but is so easy to make with a few simple pantry ingredients. It is unbelievably crisp-tender and packed with so much flavour, with less than 20 minutes preparation. This chicken with vibrant colour and flavour makes an elegant, impressive and delicious dinner. Once you see how quick and easy it is to make, you’ll surely make it yourself!
In this crowd-pleasing recipe, the chicken is marinated in spices and yogurt, smoked with coal and then baked to perfection. The yogurt-based marinade helps tenderize the chicken while a beautiful blend of spices gives a wonderful flavour to this dish. It is healthier and so much tastier, I often make this savoury recipe in bulk, store in freezer and use for quick lunches.
Sprinkle with chaat masala and serve with salad, mint chutney, naan or fries if you are not avoiding carbs, otherwise with fresh salad and chutney will make it a complete meal. Check out the easy recipe below. Hope you will give this recipe a try and let me know how it turned out. Trying it once will be overwhelming. Enjoy a juicy, spicy and crispy feast!
What to serve this chicken tikka with?
- Sprinkled with chaat masala and paired with fries, mint chutney, imli chutney or ketchup makes it a lip-smacking dish.
- You can serve this chicken with naan, salad and raita.
- It can also be served with boiled rice, couscous, pasta, or quinoa and steamed vegetables.
- It also pairs well with tea as a teatime snack.
What can I do with the Leftovers?
- Leftovers of this recipe are perfect for paratha roll, sandwiches and karahi. You can store the leftovers in the refrigerator in an airtight container for 2 – 3 days.
- Leftovers of this dish are also great for kids’ lunch box.
Can I freeze this chicken tikka?
- Yes, this recipe is freezer friendly! Just marinate the chicken and freeze in an airtight container or a freezer bag. Be sure to thaw it out in the fridge before baking it.
Or
- You can bake a big batch, let it cool completely and then freeze in an airtight container or a freezer bag for later use.
How to reheat this chicken tikka?
- This chicken can easily be reheated in microwave.
- If you want the chicken crispy, you can reheat it in Airfryer.
Notes:
- The longer you marinate this, the better it will be.
- Any part of chicken can be used for this recipe (I used chicken legs for this recipe because they are extremely juicy).
- you can make this recipe in pan if you don’t have oven.
- To attain the best results, I prefer using Greek yogurt or thick curd.
- You can use chicken with skin on for this recipe for extra crisp. You don’t need to brush the chicken with oil if you are using chicken with skin.
- Additional vegetables can also be added if you like.
- Timing will vary depending on oven brand.
Recipe Tutorial:
More chicken recipes you may like:
- Tandoori Masala
- Lemon Pepper Chicken
- Chicken Tikka Burger
- Cheesy Chicken Puffs
- Chicken and Cheese Stuffed Zucchini
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Ingredients
- 1 kg chicken (skinless, thighs and drumsticks, bone-in, cut into 3-inch pieces)
- 2 tablespoons yogurt
- 2 tablespoons mustard seed oil
- 2 tablespoons lemon juice
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (chopped)
- 1 tablespoon Himalayan pink salt (or to taste)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala powder
- 1 tablespoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 2 medium tomatoes (sliced)
- 2 medium onions (sliced)
Instructions
- In a large bowl, combine the chicken, yogurt, mustard seed oil, lemon juice, garlic, ginger, salt, coriander powder, cumin powder, garam masala powder, red chili powder, turmeric powder, and black pepper powder. Mix well until the chicken is evenly coated.
- Place a piece of hot coal in a small aluminium cup or foil in the center of the bowl. Drizzle a few drops of oil on the coal to create smoke. Quickly cover the bowl with a lid and let the smoke infuse the chicken for a few minutes. Remove the coal and let the chicken marinate for 1 hour.
- Preheat the oven to 200°C (390°F).
- Brush the grill rack or a baking tray with oil and arrange the marinated chicken pieces on it.
- Scatter the sliced tomatoes and onions around the chicken.
- Bake for about 25 minutes, flipping the chicken halfway through, until fully cooked and slightly charred.
- Sprinkle with chaat masala and serve hot with naan, chutney, and salad. Enjoy! And remember “COOKING IS EASY!”
Notes
- The longer the marination, the more flavorful the chicken will be.
- You can use any part of the chicken, but legs and thighs tend to stay juicier.
- If you don’t have an oven, you can cook the chicken in a pan or on a grill.
- Feel free to add extra vegetables like bell peppers or zucchini.