Let’s turn up the heat in your kitchen with these 18 Spicy Chicken Tikka recipes that promise to deliver mouthwatering flavors and a kick of spice! Perfect for home cooks looking to add some excitement to their meal rotation, these dishes blend traditional spices with easy-to-follow steps. Whether you’re craving a quick weeknight dinner or planning a feast, there’s a recipe here to satisfy your spicy cravings. Dive in and discover your next favorite dish!
Classic Chicken Tikka Masala
Remember the first time I tried Chicken Tikka Masala? It was love at first bite. The creamy, spiced tomato sauce hugging tender chunks of chicken—it’s a dish that feels like a warm hug. Now, I make it at least once a month, tweaking the recipe until it’s just right.
Ingredients
- 1.5 lbs of chicken breast, cut into bite-sized pieces
- A couple of tablespoons of olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 1 can (14 oz) of tomato sauce
- A splash of heavy cream
- 2 teaspoons of garam masala
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- Salt, to season
- A handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
- Remove the chicken and set aside. In the same pan, add the onion, garlic, and ginger. Cook until the onion is soft and translucent, about 3 minutes.
- Stir in the tomato sauce, garam masala, turmeric, and cumin. Let the sauce simmer for 10 minutes to allow the flavors to meld. Tip: If the sauce is too thick, add a little water to reach your desired consistency.
- Return the chicken to the pan, stirring to coat each piece in the sauce. Simmer for another 10 minutes, or until the chicken is cooked through.
- Finish with a splash of heavy cream and a sprinkle of salt. Stir well and cook for an additional 2 minutes. Tip: The cream adds richness, but you can skip it if you’re looking for a lighter version.
- Garnish with fresh cilantro before serving.
Mmm, the result is a creamy, flavorful dish with just the right amount of spice. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last bit of that delicious sauce.
Grilled Chicken Tikka Skewers
Yesterday, I found myself craving something smoky, spicy, and utterly satisfying—enter Grilled Chicken Tikka Skewers. There’s something magical about the way the spices meld with the char from the grill, creating a dish that’s both vibrant and comforting. I love serving these skewers with a side of cooling cucumber yogurt sauce and a sprinkle of fresh cilantro for that perfect balance.
Ingredients
- 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch pieces
- A generous 1/4 cup of plain yogurt
- 2 tbsp of lemon juice, because every dish needs a little zing
- A couple of garlic cloves, minced
- 1 tbsp of grated ginger, for that warm, spicy kick
- 1 tsp of ground cumin, because it’s the soul of the dish
- 1 tsp of ground coriander, for a hint of citrusy sweetness
- 1/2 tsp of turmeric, for color and earthiness
- 1/2 tsp of cayenne pepper, adjust if you’re not into too much heat
- A splash of vegetable oil, to keep everything from sticking
- Salt, to season
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, cayenne, and a pinch of salt until smooth.
- Add the chicken pieces to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor. Tip: The longer you marinate, the tastier the chicken!
- Preheat your grill to medium-high heat, about 375°F. Tip: A well-heated grill ensures those beautiful char marks without drying out the chicken.
- Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
- Lightly oil the grill grates with vegetable oil to prevent sticking. Place the skewers on the grill and cook for about 4-5 minutes per side, or until the chicken is fully cooked and has nice grill marks. Tip: Don’t overcrowd the grill; work in batches if necessary.
These skewers come off the grill juicy and packed with flavor, the edges slightly charred and caramelized. Try serving them over a bed of fluffy basmati rice or tucked into warm naan with a dollop of that cucumber yogurt sauce for a meal that’s sure to impress.
Chicken Tikka Pizza
Last weekend, I stumbled upon the most delightful fusion dish that’s been on repeat in my kitchen ever since—Chicken Tikka Pizza. It’s where the bold flavors of Indian cuisine meet the comfort of a classic pizza, and trust me, it’s a match made in food heaven.
Ingredients
- A couple of cups of shredded mozzarella cheese
- 1 pre-made pizza crust (because who has time to make dough from scratch?)
- 1 cup of cooked chicken tikka, diced into bite-sized pieces
- A splash of olive oil
- 1/2 cup of tomato sauce, spiced up with a pinch of garam masala
- A handful of fresh cilantro, chopped
- 1/4 cup of red onion, thinly sliced
- A sprinkle of chili flakes for that extra kick
Instructions
- Preheat your oven to 425°F—this ensures your pizza gets that perfectly crispy crust.
- Lightly brush the pizza crust with olive oil to prevent it from getting soggy under the sauce.
- Spread the spiced tomato sauce evenly over the crust, leaving a small border for the crust.
- Scatter the diced chicken tikka pieces over the sauce, ensuring each slice gets a good amount.
- Generously top with shredded mozzarella cheese—the more, the merrier, I always say.
- Add the sliced red onions and a sprinkle of chili flakes for that extra flavor and heat.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, immediately sprinkle with fresh cilantro for a burst of color and freshness.
This Chicken Tikka Pizza is a delightful twist on two classics, with the juicy, spiced chicken tikka pieces stealing the show against the creamy mozzarella. Try serving it with a side of mint yogurt sauce for dipping—it’s a game-changer.
Chicken Tikka Pasta
Over the weekend, I found myself craving something that marries the comfort of pasta with the bold flavors of Indian cuisine. That’s when I decided to whip up this Chicken Tikka Pasta, a dish that’s become a staple in my kitchen for its simplicity and explosion of flavors.
Ingredients
- 2 cups of penne pasta
- 1 lb of chicken breast, cut into bite-sized pieces
- 1 cup of heavy cream
- A splash of olive oil
- 2 tbsp of tikka masala paste
- A couple of garlic cloves, minced
- 1 tsp of garam masala
- 1/2 cup of grated parmesan cheese
- A handful of fresh cilantro, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 10 minutes. Drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes.
- Lower the heat to medium, add the minced garlic and tikka masala paste to the skillet, and stir well to coat the chicken. Cook for another 2 minutes until fragrant.
- Pour in the heavy cream and stir to combine. Let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Sprinkle in the garam masala and half of the grated parmesan cheese, stirring until the cheese melts into the sauce.
- Add the cooked pasta to the skillet, tossing well to ensure every piece is coated in the creamy tikka sauce.
- Garnish with the remaining parmesan and a handful of fresh cilantro before serving.
Absolutely divine, this Chicken Tikka Pasta strikes the perfect balance between creamy and spicy. The tender chicken and al dente pasta soak up the rich sauce beautifully, making every bite a delight. Try serving it with a side of garlic naan for an extra touch of indulgence.
Chicken Tikka Sandwich
After a long day of experimenting in the kitchen, I stumbled upon a recipe that’s become a weeknight hero in my house—the Chicken Tikka Sandwich. It’s the perfect blend of smoky, spicy, and creamy, all hugged by a soft bun. Let me walk you through how to make this crowd-pleaser.
Ingredients
- 2 boneless, skinless chicken breasts, cut into chunks
- A generous splash of olive oil
- 1 cup of plain yogurt
- 2 tbsp of tikka masala spice mix
- A squeeze of lemon juice
- A couple of garlic cloves, minced
- 1 tsp of grated ginger
- 4 soft sandwich buns
- A handful of fresh cilantro, chopped
- 1/2 cup of mayonnaise
- A pinch of salt
Instructions
- In a bowl, mix the yogurt, tikka masala spice mix, lemon juice, garlic, ginger, and a pinch of salt. Add the chicken chunks, ensuring they’re fully coated. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
- Heat a splash of olive oil in a pan over medium-high heat. Add the marinated chicken, cooking for about 6-7 minutes on each side until fully cooked and slightly charred. Tip: Don’t overcrowd the pan to get that perfect sear.
- While the chicken cooks, mix the mayonnaise with a bit of the leftover marinade for an extra flavor kick. Spread this on the inside of each bun.
- Once the chicken is done, let it rest for a couple of minutes before piling it onto the buns. Sprinkle with fresh cilantro for that fresh, herby finish. Tip: Toasting the buns lightly can add a nice crunch.
- Serve immediately while everything’s warm and the flavors are bold. Tip: Pair with a simple cucumber salad to cut through the richness.
Out of the oven, this sandwich is a symphony of textures—juicy chicken, creamy sauce, and the slight crunch of the bun. It’s a dish that’s as fun to make as it is to eat, especially when shared with good company.
Chicken Tikka Wrap
Zesty flavors and a quick assembly make this Chicken Tikka Wrap a weekday hero in my kitchen. I remember the first time I tried it; the smoky spices and creamy sauce had me hooked, and now it’s my go-to when I need something satisfying yet easy to whip up.
Ingredients
- 2 cups of diced chicken breast
- A couple of tablespoons of tikka masala paste
- A splash of olive oil
- 1 cup of Greek yogurt
- A handful of fresh cilantro, chopped
- 1 teaspoon of garlic powder
- 4 large flour tortillas
- A squeeze of lemon juice
- A pinch of salt
Instructions
- Heat a splash of olive oil in a pan over medium heat, about 350°F, and toss in the diced chicken breast.
- Stir in a couple of tablespoons of tikka masala paste, ensuring each piece is well coated, and cook for about 10 minutes until the chicken is no longer pink.
- While the chicken cooks, mix 1 cup of Greek yogurt with a teaspoon of garlic powder, a squeeze of lemon juice, and a pinch of salt in a bowl. This is your creamy sauce.
- Once the chicken is done, remove it from the heat and let it cool slightly. Tip: Letting it sit for a minute helps the flavors meld.
- Warm the flour tortillas in a dry pan for about 30 seconds on each side to make them pliable. Tip: Don’t skip this step; it prevents tearing.
- Spread a generous amount of the yogurt sauce on each tortilla, add the chicken, and sprinkle with chopped cilantro. Tip: For extra crunch, add some shredded lettuce or sliced cucumbers.
- Roll the tortillas tightly, tucking in the sides as you go, to form neat wraps.
Unbelievably tender chicken with a kick of spice, all wrapped up in a soft tortilla—this wrap is a flavor bomb. Serve it with extra sauce on the side for dipping, or slice it in half to show off those beautiful layers.
Chicken Tikka Salad
Yesterday, I found myself craving something that’s both hearty and healthy, and that’s when this Chicken Tikka Salad came to mind. It’s my go-to when I want a meal that’s packed with flavor but doesn’t leave me feeling sluggish.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A good glug of olive oil
- 2 tbsp of tikka masala paste (the secret flavor bomb!)
- A splash of lemon juice
- 1 cup of Greek yogurt (for that creamy marinade)
- A couple of garlic cloves, minced
- 1 tsp of grated ginger
- A handful of cherry tomatoes, halved
- 1/2 a cucumber, diced
- A small red onion, thinly sliced
- A bunch of fresh cilantro, chopped
- Salt, to season
Instructions
- In a bowl, mix the chicken pieces with the tikka masala paste, Greek yogurt, minced garlic, grated ginger, and a splash of lemon juice. Let it marinate for at least 30 minutes, or overnight if you’re planning ahead. Tip: The longer it marinates, the more flavorful the chicken!
- Heat a glug of olive oil in a pan over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes on each side, or until the chicken is cooked through and has those gorgeous char marks. Tip: Don’t overcrowd the pan to get a good sear.
- While the chicken is cooking, toss the cherry tomatoes, cucumber, red onion, and cilantro in a large bowl. Season with a pinch of salt.
- Once the chicken is done, let it rest for a couple of minutes before adding it to the salad. This keeps it juicy. Tip: Always let meat rest before slicing to retain its juices.
- Give everything a gentle toss, and you’re ready to serve.
What I love about this salad is the contrast between the smoky, spicy chicken and the fresh, crunchy veggies. Serve it with a side of warm naan bread to scoop up all the goodness, or pack it for lunch—it’s just as delicious cold.
Chicken Tikka Biryani
Zesty and vibrant, the Chicken Tikka Biryani is a dish that brings the bustling streets of Mumbai right into your kitchen. I remember the first time I tried it; the aroma alone was enough to transport me to a world of spices and flavors. Now, it’s a staple in my home, especially when I’m craving something hearty and aromatic.
Ingredients
- 2 cups of basmati rice, because its long grains are perfect for biryani
- 1.5 lbs of chicken breast, cut into bite-sized pieces for that perfect tikka
- A generous splash of yogurt, to marinate the chicken and keep it tender
- 2 tbsp of tikka masala, because we’re all about that spice life
- A couple of garlic cloves, minced, because what’s biryani without garlic?
- 1 inch of ginger, grated, for that kick
- 1 large onion, thinly sliced, for that crunch and sweetness
- A handful of fresh cilantro, chopped, for garnish
- 2 tbsp of vegetable oil, to fry the onions to perfection
- 4 cups of water, to cook the rice just right
Instructions
- Start by marinating the chicken pieces in yogurt, tikka masala, minced garlic, and grated ginger. Let it sit for at least 30 minutes, but overnight is best for maximum flavor.
- Heat the vegetable oil in a large pan over medium heat. Add the sliced onions and fry until they’re golden brown and crispy. This usually takes about 10 minutes. Tip: Keep stirring to prevent burning.
- Remove half of the fried onions for garnishing later. In the same pan, add the marinated chicken and cook until it’s no longer pink, about 15 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Meanwhile, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from sticking together.
- In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and cook for about 10 minutes, or until it’s 70% done. Drain and set aside. Tip: The rice will finish cooking with the chicken, so it’s okay if it’s a bit underdone now.
- Layer the partially cooked rice over the chicken in the pan. Cover with a tight lid and cook on low heat for another 20 minutes. This allows the flavors to meld together beautifully.
- Once done, turn off the heat and let it sit for 5 minutes before opening the lid. Garnish with the reserved fried onions and chopped cilantro.
Heavenly is the first word that comes to mind when I think of this Chicken Tikka Biryani. The layers of spiced chicken and fragrant rice create a symphony of flavors that’s hard to resist. Serve it with a side of raita or a simple cucumber salad to balance the heat.
Chicken Tikka Curry
Last weekend, I found myself craving something bold and comforting, and that’s when Chicken Tikka Curry came to mind. It’s a dish that never fails to bring warmth to my table, with its rich flavors and creamy texture. Here’s how I make it, with a few personal twists along the way.
Ingredients
- 2 cups of diced chicken breast
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 tbsp of ginger, grated
- 1 cup of tomato sauce
- A pinch of salt
- 1 tsp of turmeric
- 1 tsp of garam masala
- 1/2 cup of heavy cream
- A handful of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a large pan over medium heat (about 350°F).
- Add the diced chicken breast and cook until it’s lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
- Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Tip: Fresh ginger makes all the difference here.
- Pour in the tomato sauce, followed by a pinch of salt, turmeric, and garam masala. Stir well to combine.
- Let the mixture simmer on low heat for 10 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and let it cook for another 5 minutes. Tip: For a lighter version, coconut milk works great too.
- Garnish with fresh cilantro before serving.
Zesty and rich, this Chicken Tikka Curry is perfect over a bed of fluffy rice or with some warm naan bread for dipping. The creaminess of the sauce paired with the bold spices makes every bite a delight.
Chicken Tikka Naan
Every time I think about comfort food that packs a punch of flavor, Chicken Tikka Naan instantly comes to mind. It’s the perfect blend of smoky, spicy chicken tucked into soft, fluffy naan that makes my taste buds dance every single time. I remember the first time I tried making it at home; the aroma filled my kitchen, and I knew I had stumbled upon something special.
Ingredients
- 2 cups of boneless chicken, cut into bite-sized pieces
- 1 cup of plain yogurt
- 2 tbsp of tikka masala spice mix
- a splash of lemon juice
- a couple of garlic cloves, minced
- 1 tbsp of ginger, grated
- 4 pieces of store-bought or homemade naan
- a handful of fresh cilantro, chopped
- a drizzle of olive oil
Instructions
- In a large bowl, mix the yogurt, tikka masala spice mix, lemon juice, minced garlic, and grated ginger until well combined.
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill or skillet to medium-high heat (about 375°F) and lightly oil the grates or pan to prevent sticking.
- Thread the marinated chicken onto skewers if using a grill, or simply place them in the skillet. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has nice char marks.
- While the chicken cooks, warm the naan in a dry skillet over medium heat for about 30 seconds on each side, or until soft and slightly toasted.
- Once the chicken is done, let it rest for a couple of minutes before slicing it into strips.
- Assemble your Chicken Tikka Naan by placing the sliced chicken on the warmed naan, garnishing with fresh cilantro, and drizzling with a little olive oil if desired.
So there you have it, the smoky, spicy chicken paired with the soft, chewy naan creates a texture and flavor combo that’s hard to beat. Try serving it with a side of mint yogurt sauce for an extra refreshing twist.
Chicken Tikka Quesadilla
After a long day of experimenting in the kitchen, I stumbled upon a fusion dish that’s become a weeknight favorite in my house—Chicken Tikka Quesadilla. It’s the perfect marriage of Indian spices and Mexican comfort, and trust me, it’s as delicious as it sounds.
Ingredients
- 2 cups of shredded cooked chicken (I usually grab a rotisserie chicken to save time)
- 1/2 cup of plain yogurt (a splash more if you like it creamy)
- 2 tbsp of tikka masala paste (the secret to that authentic flavor)
- 1 cup of shredded cheddar cheese (or a mix, if you’re feeling fancy)
- 4 large flour tortillas (the burrito-sized ones work best)
- A couple of tbsp of butter (for that golden crisp)
- 1/2 cup of diced onions (because everything’s better with onions)
- A handful of cilantro, chopped (for that fresh kick)
Instructions
- In a bowl, mix the shredded chicken, yogurt, and tikka masala paste until the chicken is well coated. Let it sit for 10 minutes to soak up all those flavors.
- Heat a large skillet over medium heat and melt a tbsp of butter. Toss in the diced onions and sauté until they’re just soft, about 3 minutes.
- Add the chicken mixture to the skillet with the onions and cook for another 5 minutes, stirring occasionally. Tip: Don’t let it dry out—keep it juicy!
- Lay out a tortilla and sprinkle half of it with cheese, then add a generous layer of the chicken mixture, and top with a bit more cheese and some cilantro. Fold the tortilla over.
- Melt a bit more butter in the skillet and cook the quesadilla for about 2-3 minutes on each side, until golden and crispy. Tip: Press down lightly with a spatula to help it seal.
- Repeat with the remaining tortillas and filling. Tip: Keep the cooked quesadillas warm in a 200°F oven while you finish the rest.
You’ll love the crispy exterior giving way to the spicy, cheesy interior. Serve it with a side of cool raita or a fiery salsa for an extra punch. Yum, now that’s what I call a fusion success!
Chicken Tikka Stir Fry
Unbelievable how a simple stir fry can bring so much flavor to the table, right? Just last week, I was rummaging through my fridge, found some chicken and veggies, and decided to give them a desi twist with this Chicken Tikka Stir Fry. It’s now my go-to for a quick, flavorful dinner that never fails to impress.
Ingredients
- 1.5 lbs of chicken breast, cut into bite-sized pieces
- A couple of tablespoons of tikka masala paste
- A splash of olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- A handful of snow peas
- 1 small red onion, thinly sliced
- A pinch of salt
- A squeeze of lemon juice
Instructions
- Start by marinating the chicken pieces with the tikka masala paste and a pinch of salt. Let it sit for at least 15 minutes to soak up all those flavors. Tip: The longer you marinate, the tastier it gets!
- Heat a splash of olive oil in a large pan over medium-high heat. Once hot, add the marinated chicken. Cook for about 5-7 minutes until the chicken is nicely browned on all sides.
- Throw in the sliced bell peppers, snow peas, and red onion. Stir fry for another 5 minutes until the veggies are just tender but still crisp. Tip: Keep the heat high to get that perfect stir-fry char.
- Finish with a squeeze of lemon juice, give everything a good toss, and serve hot. Tip: This dish pairs amazingly with a side of fluffy basmati rice or warm naan bread.
The chicken turns out incredibly juicy, with the tikka masala paste giving it a smoky, slightly spicy kick. The veggies add a fresh crunch, making every bite a delightful mix of textures. Try topping it with some fresh cilantro for an extra pop of color and flavor!
Chicken Tikka Tacos
After experimenting with fusion cuisine in my tiny apartment kitchen, I stumbled upon a combination that’s now a weekly staple in my home: Chicken Tikka Tacos. It’s the perfect marriage of Indian spices and Mexican convenience, and trust me, your taste buds will thank you.
Ingredients
- 2 cups of diced chicken breast (about 1-inch pieces)
- A generous splash of olive oil
- 1 tbsp of tikka masala paste (the secret flavor bomb!)
- A couple of garlic cloves, minced
- 1 tsp of ground cumin
- 1 tsp of smoked paprika
- 1/2 cup of plain yogurt (for that creamy marinade)
- A handful of fresh cilantro, chopped
- 4 small flour tortillas
- A squeeze of lime juice (because everything’s better with lime)
Instructions
- In a bowl, mix the chicken with olive oil, tikka masala paste, minced garlic, cumin, smoked paprika, and yogurt. Let it marinate in the fridge for at least 30 minutes. Tip: The longer it marinates, the more flavorful it gets!
- Heat a skillet over medium-high heat and cook the chicken for about 6-8 minutes, until it’s nicely browned and cooked through. Tip: Don’t overcrowd the pan to get a good sear.
- Warm the tortillas in a dry pan for about 30 seconds on each side. Tip: Keep them covered with a towel to stay soft and pliable.
- Assemble the tacos by dividing the chicken among the tortillas, then top with cilantro and a squeeze of lime juice.
Unbelievably, these tacos bring a smoky, spicy kick that’s balanced by the cool yogurt and fresh cilantro. Serve them with a side of mango salsa for an extra burst of flavor that’ll make your dinner guests ask for seconds.
Chicken Tikka Burger
Sometimes, all you need is a little spice in your life to turn a mundane meal into something extraordinary. That’s exactly what happened to me last summer when I stumbled upon the idea of combining the smoky flavors of chicken tikka with the comforting embrace of a burger. It was a game-changer, and I’ve been obsessed ever since.
Ingredients
- 1 pound of ground chicken (trust me, it makes all the difference)
- A couple of tablespoons of tikka masala paste (the secret weapon)
- A splash of heavy cream (for that irresistible richness)
- 1 cup of breadcrumbs (to keep everything together)
- A handful of chopped cilantro (because freshness is key)
- 1 teaspoon of garlic powder (for that extra kick)
- Salt to taste (but don’t be shy)
- 4 burger buns (toasted, please)
- A few slices of red onion and cucumber (for crunch)
- A dollop of yogurt sauce (mix yogurt with a pinch of salt and a squeeze of lemon)
Instructions
- In a large bowl, mix the ground chicken with tikka masala paste, heavy cream, breadcrumbs, cilantro, garlic powder, and salt until well combined. Tip: Don’t overmix, or the burgers will be tough.
- Divide the mixture into 4 equal parts and shape them into patties. Tip: Make a slight indentation in the center of each patty to prevent puffing up during cooking.
- Heat a grill or skillet over medium-high heat (about 375°F) and cook the patties for about 5-6 minutes on each side, or until they’re nicely charred and cooked through. Tip: Resist the urge to press down on the patties; you’ll lose all those juicy flavors.
- Toast the burger buns lightly on the grill or in a toaster for about a minute, just until they’re golden.
- Assemble the burgers by placing a patty on each bun, then top with red onion slices, cucumber, and a generous dollop of yogurt sauce.
Just like that, you’ve got yourself a Chicken Tikka Burger that’s bursting with flavors and textures. The smokiness of the tikka, the creaminess of the sauce, and the crunch of the veggies make every bite a delight. Serve it with a side of sweet potato fries for the ultimate comfort meal.
Chicken Tikka Pie
After a long day of experimenting in the kitchen, I stumbled upon a dish that’s become a weeknight hero in my house—Chicken Tikka Pie. It’s the perfect blend of spicy, savory, and comforting, with a crispy crust that’s to die for. Let me walk you through how to make this crowd-pleaser.
Ingredients
- 2 cups of shredded cooked chicken (I love using leftovers from last night’s roast)
- A generous splash of heavy cream, about 1/2 cup
- 1 tbsp of garam masala (trust me, it makes all the difference)
- A couple of minced garlic cloves, because garlic is life
- 1 cup of frozen peas (for that pop of color and sweetness)
- 1 pre-made pie crust (no shame in the shortcut game)
- A pinch of salt and pepper, to bring it all together
Instructions
- Preheat your oven to 375°F (190°C) and let’s get that pie crust ready in a 9-inch pie dish.
- In a large bowl, mix the shredded chicken, heavy cream, garam masala, minced garlic, and frozen peas until everything is nicely coated. Tip: If you like it spicier, now’s the time to add a dash of chili powder.
- Pour the chicken mixture into the pie crust, spreading it out evenly. Tip: Don’t overfill; leave a little room at the top to prevent spillage.
- Bake for 25-30 minutes, or until the crust is golden and the filling is bubbling. Tip: Keep an eye on the crust edges; if they’re browning too fast, cover them with foil.
- Let the pie sit for 5 minutes before slicing. This helps the filling set, making it easier to serve.
Out of the oven, this Chicken Tikka Pie is a masterpiece of textures—creamy filling, tender chicken, and that flaky crust. Serve it with a dollop of yogurt on top for a cool contrast, or go all out with a side of mint chutney. Either way, it’s a dish that’ll have everyone asking for seconds.
Chicken Tikka Soup
Yesterday, I found myself craving something warm and comforting, yet packed with flavor, and that’s when Chicken Tikka Soup came to mind. It’s the perfect blend of creamy, spicy, and utterly satisfying, especially on a day when you need a little pick-me-up.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A splash of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- A couple of carrots, diced
- 1 tbsp of grated ginger
- 1 tbsp of Tikka masala paste
- 4 cups of chicken broth
- 1 can (14 oz) of coconut milk
- A handful of fresh cilantro, chopped
- Salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Add the chicken pieces and cook until they’re just browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets nicely browned.
- Throw in the onion, garlic, carrots, and ginger. Cook, stirring occasionally, until the onions are translucent, about 3 minutes.
- Stir in the Tikka masala paste and cook for another minute to release its flavors.
- Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 15 minutes, until the chicken is cooked through.
- Add the coconut milk and simmer for another 5 minutes. Tip: Stir occasionally to prevent the coconut milk from separating.
- Season with salt and pepper, then sprinkle with fresh cilantro before serving. Tip: For an extra kick, add a squeeze of lime juice.
Great for those chilly evenings, this soup boasts a creamy texture with a spicy kick that’s balanced by the sweetness of the coconut milk. Serve it with a side of naan bread for dipping, and you’ve got yourself a meal that’s both comforting and exotic.
Chicken Tikka Lasagna
Yesterday, I stumbled upon the most delightful fusion dish that’s been on my mind ever since—Chicken Tikka Lasagna. It’s like my two favorite worlds collided in the best way possible, and I just had to share it with you. Trust me, this is the comfort food you didn’t know you needed.
Ingredients
- 2 cups of shredded cooked chicken (I used leftovers from last night’s dinner)
- 1 cup of tikka masala sauce (store-bought or homemade, no judgment here)
- a couple of lasagna noodles (about 9, because who counts?)
- a splash of olive oil (just enough to grease the pan)
- 1.5 cups of shredded mozzarella cheese (because more cheese is always better)
- a handful of fresh cilantro, chopped (for that pop of color and freshness)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- Layer the bottom of the dish with lasagna noodles, breaking them to fit if necessary.
- Spread half of the shredded chicken over the noodles, then pour half of the tikka masala sauce on top.
- Sprinkle half of the mozzarella cheese over the sauce, then repeat the layers once more.
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Let it sit for 5 minutes before sprinkling with fresh cilantro.
Now, this lasagna is a game-changer. The layers of spicy tikka masala and gooey cheese create a texture that’s irresistibly creamy, with just the right amount of kick. Serve it with a side of garlic naan for an extra touch of indulgence.
Chicken Tikka Kebabs
Goodness, have I got a treat for you today! Just last weekend, I was reminiscing about the first time I tried Chicken Tikka Kebabs at a friend’s backyard BBQ, and let me tell you, the smoky, spicy flavors were unforgettable. Now, I’m sharing my go-to recipe that’s perfect for your next gathering or even a cozy night in.
Ingredients
- 1.5 lbs of chicken breast, cut into 1-inch cubes
- A generous splash of olive oil
- 2 tbsp of lemon juice, because who doesn’t love a bit of tang?
- 3 garlic cloves, minced (or more, I won’t judge)
- A couple of tbsp of tikka masala paste
- 1 tsp of ground cumin, for that earthy warmth
- 1 tsp of paprika, to add a sweet smokiness
- A pinch of salt, to bring all those flavors together
- Wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
- In a large bowl, mix the olive oil, lemon juice, minced garlic, tikka masala paste, cumin, paprika, and salt until well combined.
- Add the chicken cubes to the marinade, making sure each piece is thoroughly coated. Cover and let it marinate in the fridge for at least 2 hours, though overnight is best for maximum flavor.
- Preheat your grill to medium-high heat, about 375°F, ensuring it’s nice and hot for those perfect grill marks.
- Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece for even cooking.
- Grill the kebabs for about 6-8 minutes on each side, or until the chicken is fully cooked and has those gorgeous charred edges.
- Let the kebabs rest for a couple of minutes before serving to keep all those juicy flavors locked in.
Chicken Tikka Kebabs are all about that perfect balance of smoky, spicy, and tangy flavors, with a texture that’s juicy on the inside and slightly charred on the outside. Serve them over a bed of fluffy basmati rice or with a side of cooling cucumber raita for a meal that’s sure to impress.
Conclusion
Liven up your mealtime with these 18 Spicy Chicken Tikka Recipes, each offering a unique twist on this beloved dish. Whether you’re craving something traditionally rich or innovatively zesty, there’s a recipe here to satisfy your taste buds. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.