Missing your favorite dish? Here’s how to make an easy and delicious chicken tikka

Missing your favorite dish? Here's how to make an easy and delicious chicken tikka

I cook very simple dishes at home, using a minimum of ingredients. These are mainly the homemade recipes that my mom makes in India. Being a lazy cook at home, I appreciate the simplicity of her recipes, but the ingredients come together in delicious family-style dishes.

I chose this tikka chicken recipe to share because some of us may be missing our favorite takeout, and it’s very easy to make at home. It just involves a little time and marinade, and it’s delicious.

This is the kind of thing that would be part of a family meal that my mom and grandmother could prepare at home on a Sunday when the whole family is together. I also share my paratha recipe, because the Irish love their bread as much as I do, and an easy mint chutney (if you can access fresh herbs).

In these times of isolation, I thought it would be nice to share this recipe from home that people can make at home.

Karan Mittal is chef at Ananda restaurant in Dundrum, Dublin 16


400g chicken thighs
1 teaspoon chaat masala (a mixture of spices available in Asian stores, optional)
First marinade
40g garlic paste with ginger (equal quantities, finely chopped or finely chopped)
1 lime juice
Salt, to taste
1 teaspoon red chili powder
½ teaspoon dried fenugreek powder
Second marinade
80g Greek or strained yogurt
½ teaspoon garam masala
½ teaspoon grilled cumin powder

1. Heat your oven to 200 degrees, or equivalent.

2. Clean the chicken thighs and remove any excess fat. Cut the thighs into small pieces and dust them with the chaat masala, if used.

3. Prepare the first marinade by mixing all the ingredients listed in a bowl. Add the chicken thighs and coat well.

4. Leave to marinate for at least one hour.

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5. Remove the chicken pieces and allow the excess juice to drain.

6. Then mix the chicken pieces with the ingredients for the second marinade and refrigerate for at least two to three hours, preferably overnight.

7. When you’re ready to cook, thread the chicken and bake in a very hot oven for about 20 minutes. Brush chicken with melted butter and return to oven to bake for another 5 minutes, or until tender.

8. When the chicken is cooked, remove from the oven and brush with melted butter and chaat masala before serving with mint chutney.

Variation: You can also use the same marinade to make tikka broccoli, peppers, cauliflower and onion.


For four persons

250g whole wheat flour
½ teaspoon sea salt
150 ml of water
3 tablespoons ghee or melted butter

1. Sift the flour and salt in a bowl, add about two-thirds of the water and mix until smooth.

2. Slowly add enough remaining water to make a soft dough, then spread on a work surface and knead for a few minutes, until it is smooth and elastic. Return to the bowl and let stand for 15 minutes, covered with a damp cloth.

3. Divide the dough into five or six pieces, form them into balls and sprinkle with a little flour.

4. Flatten each ball with the palm of your hand, then with your fingers, pressing on a floured surface, then unroll it into a 12 cm disc. Brush a thin layer of ghee or melted butter and sprinkle with flour, then fold the disc in half. Apply another thin layer of ghee or butter and sprinkle a little more flour on it, then fold it once more to form a triangle. Press the triangle of dough firmly and unroll it with a rolling pin, keeping the shape.

5. Bake the breads on a flat hot plate or pan on medium heat. Once they are speckled with brown, brush both sides with ghee or butter and cook for about 30 seconds on each side, until golden. Serve hot.

Variation: Add 1 teaspoon of cumin seeds to make jeera paratha


25g fresh mint leaves
100g of coriander leaves
2 green peppers, seeded
Small piece of ginger
1 green apple, peeled and seeded
Salt to taste
1 lime juice
1 teaspoon of sugar
1 tablespoon olive oil
2 or 3 ice cubes

1. Place all the ingredients in a blender with ice cubes. Mix until the mixture is mixed with a puree. Taste and add more seasoning if necessary. The mint chutney is also delicious mixed with Greek yogurt.

Kitchen Cabinet is a series of recipes from member chefs of Euro-toques Ireland who came together during the coronavirus epidemic to share some of the easy and tasty things they love to cook and eat at home #ChefsAtHome