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Lasooni Tikka / www.quichentell.com

Lasooni Tikka

Quiche 'n' Tell
Tender chunks of creamy, garlicky chicken grilled in the oven.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine Indian


  • 1 kg chicken thighs, de-boned and cut into walnut-sized chunks
  • 3 tbsp garlic paste
  • 200 g hung yoghurt (drained of whey) or Greek yoghurt
  • 2 tbsp lemon juice
  • tbsp chilli powder or cayenne
  • 75 g chickpea flour, lightly roasted
  • 100 ml vegetable oil
  • 50 g melted butter or ghee, for basting
  • salt


  • Put the chicken in a shallow glass bowl, pour over all the ingredients except the chickpea flour, oil and butter, mix well to coat all the pieces and marinate in the fridge for 2 hours. The add the chickpea flour and oil, mix thoroughly, cover tightly and refrigerate overnight.
  • Preheat the oven on max temperature, then turn on the grill at 230°C and place a tray underneath to catch the drippings and thread the chicken onto metal or wooden skewers.
  • Grill the tikkas, a few skewers at a time first for 4 minutes, then baste the tikkas with melted butter or ghee, turn and grill for a further 4 minute-5 minutes till done. The tikkas should have a light char and should not be allowed to dry out and burn.
  • Remove the skewers and rest vertically for to allow any moisture to drip away. Gently remove the tikkas and serve with fresh mint chutney.
Keyword chicken tikka