Chicken tikka has a way of bringing restaurant flavours straight to the table. The smoky edges, the soft centre, and the spice that lingers just enough make it a favourite for gatherings and weekend meals. When done right, each piece stays juicy, coated in a thick marinade that clings beautifully to the meat.
Using Netra’s Red Curry Paste simplifies the process while keeping the flavour bold and balanced. Mixed with thick curd and spices, the marinade turns rich and aromatic. Whether cooked in an oven, on a tawa, or over a grill, the chicken comes out tender with that familiar tandoori-style finish.
Ingredients
- 500 g boneless chicken, cut into cubes
- 100 g Netra’s Red Curry Paste
- ½ cup thick curd
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 tablespoon oil or melted butter
- Salt to taste
- Skewers
How to Make Chicken Tikka
In a large bowl, combine the red curry paste, curd, lemon juice, ginger-garlic paste, turmeric, chilli powder, oil, and salt.
Mix well to form a thick, smooth marinade.
Add the chicken pieces and coat evenly.
Cover and refrigerate for at least two hours, or overnight for deeper flavour.
For oven cooking, preheat the oven to 220°C.
Arrange chicken on a greased tray and bake for twenty to twenty five minutes, turning halfway.
For tawa cooking, heat a little oil in a heavy pan.
Cook the chicken on high heat, turning occasionally, until charred and cooked through.
For grill or tandoor, skewer the chicken and grill for twelve to fifteen minutes, basting once.
Finish with a squeeze of lemon and a sprinkle of chaat masala before serving.
Tips / Variations
- Thick curd keeps the chicken soft and juicy.
- High heat helps create char without drying the meat.
- Resting the chicken briefly keeps it tender.
- Butter basting adds a restaurant-style finish.
If you want bold flavours without long prep, Netra’s Red Curry Paste makes chicken tikka easy and reliable every time.
