Best Oven Roasted Chicken Tikka Recipes

Baked Chicken Tikka Recipe by Tasty image

Provided by Noor Aslam

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

1 cup plain yogurt
½ tablespoon red chili powder
½ tablespoon ground coriander
½ tablespoon ground cumin
1 teaspoon ground tumeric
½ teaspoon garam masala
2 tablespoons lemon juice
½ teaspoon dried fenugreek leaves
1 bunch fresh cilantro stem, crushed
½ tablespoon salt
1 ½ tablespoons ginger garlic paste
2 red food colorings
4 chicken leg quarters, cut into two

Steps:

Nutrition Facts : Calories 176 calories, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams

Chicken Tikka Masala image

Provided by Food Network

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 24

3 boneless, skinless chicken breasts
1/2 cup plain yogurt
1/4 cup lemon juice
1 tablespoon minced fresh ginger
3 teaspoons garam masala
3 teaspoons salt
2 teaspoons paprika
2 teaspoons ground turmeric
6 cloves garlic, minced
3 tablespoons canola oil
3 teaspoons whole coriander seeds
3 teaspoons ground cumin
8 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons minced fresh ginger
Salt
4 teaspoons garam masala
2 teaspoons paprika
2 teaspoons ground turmeric
One 16-ounce can tomato puree
2 cups heavy cream
1 teaspoon dried fenugreek leaves
1/4 cup fresh cilantro, for garnish
Cooked rice or naan, for serving

Steps:

For the chicken marinade: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, ginger, garam masala, salt, paprika, turmeric and garlic and stir until well-coated. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat a tandoor (clay) oven or grill.
Place the marinated chicken pieces on skewers, then place them in the tandoor oven. Cook until cooked well, about 15 minutes.
For the sauce: Heat the oil in a large pot over medium heat, then add coriander and cumin, followed by the garlic, onions, ginger and salt to taste. Cook, stirring occasionally, until golden brown, then add the garam masala, paprika and turmeric and stir constantly until the spices are fragrant, about 30 seconds. Stir in the tomato puree and 1 1/4 cups of water, then bring to a boil and cook for about 15 minutes.
Pour in the cream. Remove the chicken from the skewers and add to the sauce, cooking for another 5 minutes, then finish with the fenugreek leaves. Garnish with cilantro and serve over rice or alongside naan bread. Enjoy!

Oven Roasted Chicken Tikka image

Provided by neelu07

Categories Asian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 full chicken legs
2 tablespoons yoghurt
1 teaspoon red chili powder
1 teaspoon salt
1 teaspoon ginger-garlic paste
1/2 teaspoon red pepper flakes
1 teaspoon chicken tikka powder
1 tablespoon olive oil

Steps:

Wash and clean the chicken legs with skin off.
Mix yoghurt and all ingredients in a bowl.
Marinate the chicken legs. Keep overnight in the fridge.
Take out of the fridge atleast an hour before cooking.
Preheat the oven at 350 degrees.
Place the marinated chicken legs in a oven dish lined together leaving the extra marinate.
Bake it for 1 hour. Because it tastes good if it is cooked well. Turn it over after first half-an-hour.

Nutrition Facts : Calories 349.5, Fat 24, SaturatedFat 6.3, Cholesterol 139.6, Sodium 723.5, Carbohydrate 0.8, Fiber 0.3, Sugar 0.4, Protein 30.7