Murgh tikka

Murgh tikka

Chicken tikka

Mr Todiwala's Bombay
Helen Cathcart

The most widely known Indian recipe, this tikka of chicken is a succulent and juicy kebab, and makes an ideal snack or a starter. Tikka simply means ‘cube’. It is traditionally cooked in a tandoor but is fine barbecued, grilled or, even, baked in the oven. In India we use boneless leg meat but you could use thigh or breast or a mixture of both.


Quantity Ingredient
800g boneless chicken
salt and white pepper, to taste


Quantity Ingredient
40g fresh ginger, roughly chopped
40g garlic cloves
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon chilli powder
1/4 teaspoon ground turmeric
2 tablespoons lime or lemon juice
1/2 tablespoon garam masala
150ml plain yoghurt
50ml groundnut or sunflower oil
generous knob butter, melted

Mint yoghurt dressing

Quantity Ingredient
half a bunch fresh mint leaves
4-5 tablespoons greek yoghurt
1 teaspoon sugar
1 green chilli
salt, to taste

To serve

Quantity Ingredient


Quantity Ingredient
1 large onion, halved and thinly sliced
2 tablespoons coriander leaves, chopped
2 tablespoons mint leaves, chopped
1 green chilli, seeded if liked, and finely chopped
1 small tomato, seeded and finely chopped
1 teaspoon vinegar
salt, to taste
* chapattis [rid:9926], to serve


  1. Cut the chicken into bite-sized cubes. Rub in some salt and pepper and set aside.
  2. In a blender or small food processor add all the other ingredients, except the butter, with half the yoghurt and blend to a smooth paste, stopping and scraping down the sides as necessary. Transfer to a bowl and whisk in the remaining yoghurt. Check here for spiciness to suit your palate. Add more chilli if you like the heat.
  3. Add the chicken to the marinade. Mix to coat evenly. Cover and leave to marinate for at least 4–5 hours or overnight in the refrigerator.
  4. Preheat the grill or barbecue but make sure it is not too hot or the chicken will burn before it cooks through. Alternatively preheat the oven to 230°C. Thread the meat onto 8 soaked wooden skewers. Lay the skewers on the grill-rack or a rack in a roasting tin and grill for about 15 minutes or bake for 8–10 minutes until well browned and cooked through, but still juicy and tender, basting with the melted butter and turning occasionally.
  5. To make the mint yoghurt dressing, simply purée all the ingredients together until it becomes smooth in consistency. Season to taste and keep refrigerated until ready to serve.
  6. When the chicken is cooked, serve hot, with the mint dressing, kachumber and chapattis.
  7. To make the kachamber, put all the ingredients in a serving bowl and toss together well. Taste and adjust vinegar and salt if necessary.
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