Middle Eastern Chicken Tikka: Recipes Worth Cooking

If you love the hands-on experience and texture of Asian style Satay Chicken, this Middle Eastern Chicken Tikka recipe is the perfect new dish to try:

For more on this recipe, check out the video above, or swipe down to see the ingredients and step-by-step instructions.

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Middle Eastern Chicken Tikka


  • 1/2 cup of Yogurt
  • 1/2 cup of Fresh Cream
  • 1/2 tbsp. of Garlic Paste
  • 1/2 tbsp. of Green Chili Paste
  • Crushed Black Peppercorns (To taste)
  • Salt (To taste)
  • 1 Pinch of Garam Masala Powder
  • 1 tbsp. of Cornflour
  • 1 tbsp. of Lemon Juice
  • 1 tbsp of Cooking Oil
  • 14oz. of Boneless Chicken Legs (Cut into 1 1/2 inch cubes)
  • Skewer Satay Sticks
  • Butter (For brushing)
  • Onion (Sliced into rings)
  • Lettuce (Shredded)
  • Lemon (Cut into wedges)
  • Aioli (To taste)
  • Coriander (Finely chopped)

Cooking Steps

  1. Add the yogurt, fresh cream, garlic paste, green chili paste, peppercorns, salt, garam masala powder, cornflour, lemon juice and cooking oil to a bowl and combine.
  2. Add the chicken to the bowl and make sure it is well coated.
  3. Place the bowl with chicken in a fridge to marinate for 2 hours.
  4. Preheat the oven to 350 F / 180 C degrees.
  5. Remove the chicken from the fridge and skewer 4-5 marinated chicken cubes onto each stick.
  6. Brush warmed butter onto the skewered chicken.
  7. Place the skewers on a rack in the oven and bake at 350 F / 180 C degrees for 15 minutes. Or until golden brown.
  8. Serve while hot with a side salad of onion, lettuce, and lemon wedges.
  9. Top with a tbsp of aioli and finely chopped coriander.

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