Three Foolproof Chicken Tikka Marinades

Ingredients

• 2 lb Chicken thighs (Large bone-in pieces or boneless thighs; cut into large pieces)
• Mustard oil (Used for the classic tikka marinade to provide smoky flavor)
• Tandoori spices (For classic tikka; bloomed in oil)
• Cream (For malai tikka marinade)
• Ginger (Fresh, for hariyali marinade)
• Garlic (Fresh, for hariyali marinade)
• Green chili (For hariyali marinade)
• Coriander (Fresh leaves for hariyali marinade)
• Mint (Fresh leaves for hariyali marinade)

Steps

1. 1

   Prepare the chicken by cutting it into large pieces. Use bone-in pieces for maximum juiciness, or boneless chicken thighs to ensure the meat does not dry out during cooking.

2. 2

   For the Classic Tikka: Heat mustard oil and add the spices directly into the oil to bloom them. Once fragrant, combine with the chicken and remaining marinade ingredients.

3. 3

   For the Malai Tikka: Combine the chicken with cream and mellow spices to create a rich, creamy coating.

4. 4

   For the Hariyali Tikka: Create a vibrant green paste by blending ginger, garlic, chili, coriander, and mint. Coat the chicken thoroughly in this herb mixture.

5. 5

   Allow the chicken to marinate. For best results, store covered in the fridge for at least 2 hours, or up to 2 days.

6. 6

   Cook the chicken using either a grill or an oven until fully cooked through and charred at the edges. If using an oven, the mustard oil in the classic marinade will help mimic a smoky charcoal flavor.

Notes

Meal Prep Tip: Marinated chicken can be stored in airtight ziplock bags in the freezer for up to two months. If using boneless meat, stick to thighs as breast meat dries out too quickly under high heat.

Nutrition per serving

• main
• chicken
• tikka
• indian
• grilling
• oven-baked
• meal-prep
• high-protein