Tikka Masala Chicken with Roti Recipe

Colourful chicken skewers, interlaced with onions and peppers and seasoned with a rich tikka masala marinade.


Prep Time

20 minutes (plus time to marinate)

Cooking Time

15 minutes



Recipe Ingredients

  • 1 cup coriander leaves
  • 3 tbsp garlic, finely chopped
  • 2 tbsp ginger, grated
  • 3 tbsp garam masala
  • 2 tbsp lemon/lime juice
  • 1 cup double cream yoghurt
  • 8 deboned chicken thighs, cut in half
  • 2 red onions, cut into chunks
  • 2 red peppers, cut into chunks
  • 8 silver skewers or wood skewers
  • soaked in water
  • 1 tbsp canola oil

For the sauce

  • 2 cups coriander, roughly chopped
  • 2 garlic cloves , roughly chopped
  • 1 tsp cumin
  • 2 cups double cream yoghurt

To serve

  • 4-6 roti
  • 1 red onion, cut into thin wedges
  • ½ cucumber, sliced into ribbons
  • 2 tomatoes, cut into wedges
  • mint and coriander leaves
  • 2 limes, halved

Recipe Method

  1. For the marinade, place the coriander, garlic, ginger, garam masala and lemon juice in a blender and blitz until finely chopped.
  2. Add the yoghurt and mix again until well combined, season to taste.
  3. Pour the marinade onto the chicken thighs and mix well so every piece is thoroughly coated, cover and refrigerate overnight or at least for 4 hrs for the flavours to develop.
  4. To make the sauce, place the coriander leaves, garlic, cumin and yoghurt in a blender and mix until smooth, season to taste.
  5. To assemble, pre-heat oven to 180°C, then place a red onion wedge, a chicken piece and a red pepper onto each skewer, repeat this process until there are 4 pieces of chicken per skewer with veggies in between.
  6. Drizzle skewers with canola oil and griddle in a hot pan for 2 mins on each side, place in a baking tray and cook through for about 10-15 mins.
  7. Place the skewers onto a warmed roti, scatter over salad vegetables and drizzle over sauce.
  8. Top with coriander and mint leaves and serve with a lime wedge.

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