Chicken Tikka Masala
Yogurt-marinated chicken, charred and simmered in a rich, gently spiced tomato-cream sauce. A takeaway favorite made at home.
Juicy chicken marinated in lemon, garlic and herbs, grilled with peppers and onion. Great for parties and weeknights.
Bright, garlicky and kissed by the grill, these skewers are a summer staple. A short marinade with lemon, yogurt and herbs keeps the chicken tender, and threading on colorful vegetables turns them into a complete, healthy meal.
MarinateWhisk oil, yogurt, lemon zest and juice, garlic, oregano, paprika and salt. Toss with the chicken and refrigerate 30 minutes to 4 hours.
Soak skewersIf using wooden skewers, soak them in water for 30 minutes so they don't burn.
ThreadAlternate chicken and vegetables on the skewers, leaving small gaps so heat can circulate.
GrillPreheat a grill or grill pan to medium-high and oil the grates. Grill 10–12 minutes, turning every few minutes, until charred and the chicken reaches 74°C (165°F).
Rest and serveRest for 5 minutes, sprinkle with parsley and serve with rice, pita or salad.
Keeps 3 days in the fridge. Great tucked into wraps the next day.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.