Chicken Tikka
Yoghurt-marinated chicken charred until smoky, juicy and a little fiery.
- Time
- 45 min
- Serves
- 4
- Skill
- Easy
- Heat
- ●●●
- Diet
- Non-vegetarian
Pairing at a glance
The pairing logic
Char, chilli and yoghurt tang need a drink that is cool, fruity and low in tannin. Big oaky wines clash with the heat.
DRINK WITH THIS
Wine
Dr. Loosen Riesling Kabinett
Off-dry white · Mosel · 8.5%
A touch of sweetness and bright acidity calm the chilli and lift the smoke.
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Whispering Angel
Dry rosé · Côtes de Provence · 13.0%
Dry, crisp rosé stays cool against the tandoor char.
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Sula Chenin Blanc
Dry white · Nashik · 13.0%
India’s own fresh white with an Indian classic.
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Cocktails
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 30 min · cook 15 min
- 1
Mix everything except the chicken to a thick marinade, then coat the chicken and rest it at least 2 hours, or overnight in the fridge.
- 2
Thread onto skewers and heat the grill, oven or tandoor as hot as it goes.
- 3
Cook 12–15 minutes, turning, until charred at the edges and 74°C (165°F) inside.
- 4
Finish with chaat masala, a squeeze of lemon and sliced onion.
Cook’s tipServe with mint chutney and a crunchy onion salad; the cool dip makes spicy pairings easier.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.