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This uses full fat yogurt as the marinade base rather than a purely acidic liquid like lemon juice or vinegar, since yogurt's mild acidity and enzymes tenderize the chicken gently without breaking down its texture into mush the way a stronger acid can over a long marinating time. Roasting and grinding whole spices just before mixing them into the yogurt is what gives this tikka marinade its sharp, fresh aroma instead of a muted, dusty flavor.
Per serving
90kcal
Calories
3g
Protein
Prep Time
20 min
Cook Time
0 min
Servings
6 people
Difficulty
medium
4g
Carbs
6g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
In a dry skillet, lightly toast the cumin seeds and coriander seeds over medium heat for 1 minute, until fragrant, then grind coarsely.
In a large bowl, whisk the yogurt until smooth.
Add the ginger garlic paste, red chili powder, turmeric, garam masala, and the freshly ground cumin and coriander.
Stir in the lemon juice, mustard oil, and salt.
Add the chicken pieces to the marinade, tossing well to coat every piece thoroughly.
Cover and refrigerate for at least 4 hours, or ideally overnight, for the best flavor.
Thread the marinated chicken onto skewers and grill or broil until cooked through and lightly charred, or use in your recipe of choice.
Use Full Fat Yogurt: Its mild acidity tenderizes the chicken gently over a long marinating time, unlike a stronger acid such as vinegar, which can turn the texture mushy if left too long. Toast and Grind Spices Fresh: This step right before mixing gives the marinade a much sharper, more vibrant aroma than using pre-ground spices that have been sitting in a jar for months. Marinate for at Least 4 Hours: The longer marinating time, ideally overnight, allows the yogurt and spices to fully penetrate the chicken for deeper flavor.
Yogurt's mild acidity tenderizes the meat gently over a long marinating time, while a stronger acid like straight lemon juice or vinegar can start to break down the chicken's texture into mush if left too long.
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