An Indian chicken dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 1 h 40 min

Organic sourcing

Chicken benefits from being organic due to no antibiotics and better welfare. Bell peppers, used as optional garnish, are on the Dirty Dozen list — ideal to source organic.

Ingredients

• 500 g boneless chicken thighs, cut into cubes
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp mustard oil
• 1 lemon, cut into wedges
• to taste fresh cilantro, chopped

Method

1. In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, cayenne pepper, turmeric, garam masala, and salt.
2. Add the chicken thigh cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.
3. Preheat a grill or broiler to high heat. Thread the marinated chicken pieces onto skewers.
4. Brush the chicken pieces with mustard oil, ensuring they are evenly coated.
5. Grill the skewers, turning occasionally, until the chicken is cooked through and has a light char, about 12-15 minutes.
6. Remove the chicken from the skewers and serve with lemon wedges and a sprinkle of fresh cilantro.

Notes

• For more smoky flavor, grill the chicken over charcoal.
• If using wooden skewers, soak them in water for 30 minutes before use.
• Leftover tikka can be used in wraps or salads.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.