Chicken Tikka

from Jasmine's kitchen in Karachi via Bill Wight


Bill says "The chicken tikka my friend's wife made for us in Karachi was the best chicken I've ever eaten!"


  • 2 pounds chicken legs, thighs or breasts
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander seeds, roasted, ground
  • 2 teaspoons garlic - minced
  • 2 teaspoons ginger, fresh - grated
  • 4 tablespoons plain yogurt (full fat)
  • 2 tablespoons lemon juice or white wine vinegar
  • 1/2 teaspoon black pepper - ground
  • vegetable oil
  • NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.
  1. Remove the skin and make 2-3 deep cuts in each chicken piece.
  2. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder.
  3. Mix all dry ingredients with the lemon juice or vinegar and make a paste.
  4. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

    Grill method

  5. Rub each piece of chicken with a few drops of vegetable oil.
  6. Grill the chicken using indirect heat over hot coals.

    Oven method

  7. Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
  8. Put the tray into a medium oven (350 F) for 30 minutes.
  9. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

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