Chicken tikka from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 270) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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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

  • wendy_qlfq29 on May 25, 2026

    Delicious will make again . I didn’t have time to marinade so rubbed all the ingredients on whole chicken thighs ( not cut up on skewers ) and placed in the oven for a long slow roast … completely covered in silver foil . Lots of delicious juice remaining to pour over if preferred. I substituted rice vinegar for white wine vinegar .

  • tacoquokka on April 26, 2026

    Delicious and easy. Marinade was simple to make. I intended to marinate it overnight, but only ended up getting about 7 hours, which was enough. I used chicken breast instead of thighs, and made them in a grill pan. Between the marinade and the butter basting, the chicken was not dry at all and had great flavor. Would make this again.

  • Likethetea on April 20, 2026

    So flavorful. Went well with the black dal

  • dmdmdmmm on April 05, 2026

    This was great! The marinade only had a few ingredients yet i found it pretty flavorful. Even my kid loved it!

  • teresa_3u2sef on March 28, 2026

    I like that this is dairy free, quick and easy to make

  • TinyCitiKitchen on September 14, 2025

    This is an HONEST restaurant cookbook (you know what I mean). I made two dishes I’d eaten at Dishoom King’s Cross and they were spot on. I was particularly eager to try this recipe because it’s unlike any chicken tikka I’ve had before: no yoghurt; the marinade is vinegar-based. Since the recipe calls for grilling, I was a bit concerned about doing it on a stovetop grill pan. Would it cook through or would I have to finish in the oven and risk it drying out? There was no need to worry. I got a lovely char, as good as from any open fire grill, without overcooking. And whether it’s the vinegar in the marinade or the butter basting during the grill, it was moist and tender as well as absolutely delicious. I could not be happier with this recipe — or with this cookbook!

  • apw2020 on January 21, 2025

    I absolutely loved this. One of my fav dishes.

  • Astrid5555 on January 09, 2023

    Delicious, marinated for 6 hours only, texture was great.

  • bernalgirl on October 20, 2021

    I wanted to love this, the marinade smelled and tasted amazing. But after 12 hours of marinating and then grilling, the chicken had an odd soft texture and the marinade had its own texture that my daughter described as “fuzzy” and that I found reminiscent of uncooked flour. Is it the combination of the ginger and rice vinegar? I don’t know but I don’t plan to try this again.

  • Foodycat on June 01, 2020

    I used pheasant breast. The marinade contains very few ingredients but has a huge amount of flavour - really delicious.

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