Oven-roasted chicken tikka (Murgh na tikka) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 36) by Meera Sodha

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Accompaniments: Chaat salad; Mint and yoghurt chutney (Fodina anna dahi nu chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hashi on June 02, 2025

    Great spices with a little heat, definitely not spicy. Crisped it up in a pan after cooking and think it would be great on the grill.

  • fbcd on June 30, 2024

    This was delicious, tangy chicken tikka. Due to dairy allergies, I had to use a soy-based yoghurt that missed the tang of real yoghurt, so I compensated with the juice of a lime. Marinated for 7 hours, baked on skewers for 10 minutes, under the grill for 5 minutes. Served with a mint raita, Naan bread, and Cauliflower and Pomegranite Chaat from Fresh India. Wonderful meal.

  • SKidd on August 21, 2023

    Used the grill, and had it with corianderchutney and the salad from the garlic chicken from the same book. Oh and the grilled veggie salad from East! It’s all very good!

  • hirsheys on March 28, 2022

    This was delicious and very easy. I did not bother with a mortar and pestle for the garlic/ginger, so just crushed the garlic, then grated the ginger. I also grated in a little jalapeno rather than a whole chili, since I was cooking for a toddler - though I probably could have used more. I also used ground cumin, rather than grinding seeds. Otherwise, I followed the recipe and it came out delicious. The only change I'd make is to stop the cooking a bit early next time and run the chicken under the broiler to get some char. Served with the chaat salad, mint chutney, and rice.

  • catmummery on December 31, 2021

    Delicious and easy. Really tender chicken, the mint chutney with it is terrific and gives some chilli warmth as well as cooling yoghurt. Agree to turn up oven high to get char and less time in oven

  • Yildiz100 on September 13, 2021

    Delicious! I didn't have a problem with a raw garlic taste like a previous reviewer. Mine was chopped very fine in food processor, so that may have helped. I wouldn't change anything about this recipe.

  • bernalgirl on September 13, 2021

    Update 3/2025: this was perfect made with frozen minced garlic. | This sounded and smelled absolutely incredible but the pieces were fully cooked and still tasted of raw garlic. I’d consider using a high quality garlic powder next time, such as Burlap & Barrel.

  • ALawson25 on May 22, 2021

    I served this with the salad and chutney as suggested, and it was a delicious meal. Lots of fresh flavours and slight kick of spice. Really easy and quick to make too, will make again for sure! Turned the oven up a little to get a bit more of a charred effect on the outside, I would do that again.

  • clkandel on August 02, 2020

    I used boneless chicken breasts, which worked great.

  • Zosia on February 27, 2020

    I used boneless chicken breasts and marinated them for 8 hours. They were tender and full of flavour.

  • twoyolks on December 05, 2019

    Great flavor on the chicken even after a quick marinade. The only issue I had was that the chicken barely browned in the oven.

  • TrishaCP on October 25, 2018

    This is a great dish. The flavors are great, and the chicken was so moist it almost appeared undercooked. (Spoiler- it wasn't!)

  • Rutabaga on February 28, 2018

    The flavor combination is delicious - flavorful, but not too spicy. I let the chicken marinate all day, so it was also beautifully tender. You could probably cook it a little faster by increasing the heat in the oven or cooking it under the broiler, which also would give it a nice bit of char. We enjoyed it with naan, mint chutney, and salad.

  • FJT on September 13, 2017

    Really tasty, easy recipe. I'll be making this again and again.

  • clcorbi on July 25, 2017

    This recipe is a favorite of ours--I've made it three or four times and it's delicious every time. The chicken stays really moist from the yogurt marinade, and the spice combo is just delicious. I think it's better than Madhur Jaffrey's version in Indian Cooking, and it's also easier--a win-win!

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