Chicken Tikka Mahkni

Recipe courtesy of J.K. Paul and Nikki Sood
Show: Taste in Translation Episode: Lunch on the Go
TOTAL TIME: 3 hr 25 min
Prep: 15 min
Inactive Prep: 3 hr
Cook: 10 min
YIELD: 4 servings


  • 1 pound chicken breast
  • 2 ounces plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 ounce garlic paste
  • 1/2 ounce ginger paste
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • Fine salt, for seasoning
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      Clean and cut the chicken breasts into 20 small pieces. Whisk the yogurt in a small bowl, and then stir in 2 teaspoons oil, the garlic paste, ginger paste, lemon juice, cumin, chili powder, garam masala, turmeric and salt to taste. Mix the chicken into the marinade until saturated, and then set aside to marinate for 3 hours to 3 hours 30 minutes.

      Preheat the tandoor oven to moderately hot. Thread the marinated chicken pieces onto skewers at least 3/4 inch apart. Coat the chicken pieces with the remaining oil, and keep the skewers on a tray to collect the drippings. Roast the chicken for 6 to 8 minutes, basting with the marinade at least twice. While cooking, make sure that the chicken pieces do not touch the sides of the tandoor.

      Remove the chicken pieces from the skewers, cut all the pieces into halves, and serve.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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