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Chicken Tikka

Chicken Tikka

Going out to an Indian restaurant has some hidden dangers! Avoiding the creamy curries is the obvious thing to do, but there are some dishes that are less obvious. Tikka chicken is one of these - the meat is marianaded in yoghurt.

Time to bring on the substitutes! This is my version of Chicken Tikka using soya yoghurt.


  • 1 tsp Corriander powder
  • 2 tsp Garam Masala powder
  • 1 tsp Paprika
  • Pinch Chilli powder (or more if you like it hot)
  • ½ tsp Tumeric
  • 400g Chicken (I used packet of fillets)
  • 5 dessert spoons Soya Yoghurt
  • 2 tsp Lemon Juice
  • 1 dessert spoon Tomato puree
  • 2 cloves Garlic
  • Piece of ginger


Step 1

Make the marianade

Mix the dry spices, yoghurt, tomato puree and lemon juice.Crush the garlic and grate the ginger. Stir both into mixture.

Step 2

Coat the chicken

Add the chicken pieces and coat with marianade. Leave the chicken to marianade in the fridge for at least an hour (as long as possible – the longer the better).

Step 3

Arrange on grill pan

Remove from fridge and arrange chicken on grill pan.

Step 4

Grill until cooked

Place the chicken pieces under the grill until cooked (this will depend on the type of chicken, as bigger pieces will take longer. Check the packaging for instructions).

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