Chicken tikka marinade

Marinade

• 150 g plain yoghurt
• 1 tbsp lemon juice
• 2 tsp minced garlic
• 1 tsp minced ginger
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ½–1 tsp chilli powder (to taste)
• ½ tsp ground turmeric
• ¾ tsp fine salt
• 1 tbsp neutral oil

Ingredients

• 600–700 g boneless chicken thigh or breast, cut into large pieces
• Oil or ghee for cooking
• Lemon wedges and chopped coriander, to serve (optional)

Method

1. Stir the marinade ingredients in a bowl until smooth.
2. Pat the chicken dry, add to the marinade, and coat evenly.
3. Cover and refrigerate at least 2 hours (overnight is better).
4. Shake off excess marinade. Cook on a hot grill, in a 220°C oven, or in an air fryer until the thickest piece reaches a safe internal temperature and juices run clear.
5. Rest 3–5 minutes, then serve with lemon.

Tips

• Thigh stays juicier than breast on high heat.
• Do not reuse raw marinade as a sauce unless you boil it first.

Substitutions

• Greek yoghurt works if loosened with a splash of water or lemon juice.
• Swap chilli powder for mild paprika for less heat.

Storage

Cooked chicken keeps 2–3 days refrigerated in a sealed container. Reheat until steaming hot.

Food safety

Cook poultry until piping hot throughout (Australian guidance commonly references 75°C at the thickest point). Wash hands and boards after handling raw chicken.

Related recipes

• BBQ chicken marinade
• Air fryer chicken thighs