Chicken Reshmi Tikka Recipe

I was super stoked to whip up this recipe because tossing boneless chicken into a mix of thick yogurt, fresh cream, ginger garlic paste, lemon juice, red chilli powder, turmeric powder, garam masala, salt and even a splash of saffron-soaked warm milk feels like starting the ultimate flavor party that reminds me of those lazy summer nights with friends.

I love making Chicken Reshmi Tikka with boneless chicken marinated in thick yogurt, fresh cream and ginger garlic paste. I think the lemon juice and red chilli powder boost its nutritional value while turmeric, salt, garam masala and a bit of saffron in warm milk add essential nutrients and flavor.

Ingredients

• Chicken provides lean protein and helps give the dish a hearty flavor.
• Thick yogurt tenderizes the meat, adds tanginess, and offers some good probiotics.
• Fresh cream contributes a smooth, rich texture and a slight sweet note to the dish.
• Ginger garlic paste brings a punch of aroma, enhancing the overall savory taste.
• Lemon juice adds a bright sour zing that balances the spices nicely.
• Optional saffron soaked in warm milk infuses a luxurious color and subtle flavor.

Ingredient Quantities

• 500 grams boneless chicken, cut into medium cubes
• 1/2 cup thick yogurt
• 1/2 cup fresh cream
• 2 tbsp ginger garlic paste
• 1 tbsp lemon juice
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• Optional: a pinch of saffron soaked in 2 tbsp warm milk

How to Make this

1. In a large bowl, mix together the thick yogurt, fresh cream, ginger garlic paste, lemon juice, red chilli powder, turmeric powder, garam masala, and salt. If you are using saffron, add the soaked milk too.

2. Add in the chicken cubes and make sure all pieces are well coated with the marinade. Let it marinate in the fridge for at least 1 to 2 hours, but overnight is even better.

3. Preheat your grill or oven to 200°C. If using an oven, line your baking tray with foil for easier cleanup.

4. Thread the marinated chicken onto skewers or arrange them evenly spaced on the baking tray.

5. If you are grilling, place the skewers over medium heat; if using the oven, bake the chicken.

6. Cook for around 15 to 20 minutes, turning halfway through so that the chicken cooks evenly and gets a nice char on the edges.

7. Check if the chicken is fully cooked by cutting a piece open to see that it is no longer pink inside.

8. Remove the chicken from the heat and let it rest a couple of minutes before serving hot with your favorite side and a wedge of lemon on the side.

Equipment Needed

1. A large mixing bowl for combining the marinade ingredients
2. Measuring cups and spoons for accurately adding yogurt, cream, and spices
3. A whisk or spatula to blend everything thoroughly
4. A knife and cutting board for any last-minute prep of the chicken (if not already done)
5. A grill or an oven along with a baking tray lined with foil for easy cleanup
6. Skewers if you’re grilling or tongs if you prefer to arrange and turn the chicken on the tray
7. A kitchen timer to keep track of the cooking time accurately

FAQ

• What exactly is Chicken Reshmi Tikka? – It’s a creamy, spiced Indian chicken dish marinated in yogurt, cream, and various spices. Its velvety texture and rich flavor makes it a crowd pleaser for any meal.
• How long should I marinate the chicken? – You should marinate the chicken for at least 2 hours in the fridge; Some people even let it sit overnight to get a deeper flavor.
• Can I tweak the spice level? – Yes you can! If you don’t like it too spicy, try cutting down on the red chilli powder or add a bit more cream to mellow down the heat.
• Do I really need the saffron? – Not at all. The saffron is completely optional and only adds an extra hint of aroma and color if you decide you want that touch.
• How do I serve it? – Serve the Chicken Reshmi Tikka hot off the grill with a side of naan, salad, or rice for a perfect meal any time.

Chicken Reshmi Tikka Recipe Substitutions and Variations

• If you dont have thick yogurt, you can use Greek yogurt. It’s pretty similar and works great!
• For fresh cream, you can use coconut cream. It gives a slightly different flavor but still tastes awesome.
• If you dont have ginger garlic paste, just mix equal parts of fresh grated ginger and minced garlic. Its a bit extra work, but worth it.
• You can swap red chilli powder with paprika if you want something less spicy. Just remember it wont heat up as much.
• If saffron is hard to find or is too pricey, a pinch of turmeric can be used instead for a similar color effect. Its not the same taste, but it works.

Pro Tips

1) Marinate the chicken for as long as possible – if you can let it sit overnight that’s best, because it really helps the meat get tender and lets all the flavors sink in.
2) Make sure your grill or oven is preheated to the right temperature before you start cooking, otherwise the chicken can end up being unevenly charred.
3) When you’re cooking, flip the chicken halfway so every piece gets that nice, smoky char – this can really make a difference in the taste.
4) Let the chicken rest for a couple of minutes after taking it off the heat, so the juices can settle in and keep the meat moist and tasty.