Chicken Tikka

Great on the BBQ or in the oven, you can also skewer the chicken and add in vegetables like onions, mushrooms and courgettes.


800g chicken breast fillets or thighs
3 tbsp natural yogurt
1 tbsp tomato puree
100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
1 tbsp olive or sunflower oil
1 tsp salt
1 tbsp lemon or lime juice
4 to 6 strands of saffron (optional)


  1. Cut the chicken into cubes or strips.
  2. Mix the remaining ingredients.
  3. Mix the marinade into the chicken and leave for at least 30 minutes.
  4. If using skewers, skewer the chicken.
  5. Grill, bake or barbecue the chicken until tender.
  6. Serve with a salad and extra natural yogurt if desired.

1 – For a different flavour, add one teaspoon of Shemin’s Garam Masala into the marinade.
2 – Try this recipe with our Goan, Massaman and Seafood Curry Paste too. It works beautifully.

Serves 4-5

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