Spicing Up Chicken Tikka: Taking Your Marinade To The Next Level

Chicken tikka is a popular dish that involves marinating chicken in a blend of spices and herbs, often including cumin, cayenne, paprika, cinnamon, coriander, turmeric, ginger, and garlic. The spice blend can be adjusted to suit different preferences, and this paragraph will explore ways to increase the spice level of the marinade. While some recipes call for specific spices to be increased, others suggest adding aromatic powders or Kashmiri chili peppers, which are known for their bright red color and unique flavor profile. Additionally, the type of chili pepper used can be adjusted to increase the heat, with Thai bird's eye chilies being a spicier option.

Maringating time: Overnight or at least 4 hours

Marinating chicken tikka overnight or for at least four hours is essential to ensure the chicken absorbs all the flavours of the spices and becomes tender. The longer the marination, the more tender the chicken will be, and the flavours will penetrate deeper.

The first step in the process is to prepare the chicken. Start by cleaning and drying the chicken pieces. Next, make horizontal cuts on the chicken pieces to create deep grooves that will allow the marinade to penetrate the meat effectively. You can also butterfly the chicken breasts to increase the surface area exposed to the marinade.

Once the chicken is prepared, it's time to make the marinade. In a mixing bowl, combine Greek yoghurt, garlic, ginger, lemon juice, vinegar, oil, salt, pepper, and a variety of spices such as cumin, cayenne, paprika, cinnamon, coriander, and turmeric. You can adjust the amount of chilli powder or cayenne pepper to control the spice level. Mix all the ingredients well, creating a smooth and well-incorporated marinade.

After preparing the marinade, place the chicken pieces in a flat dish or a zip lock bag. Pour the marinade over the chicken, ensuring that it coats all the pieces generously, especially the cuts and edges. Use your hands to rub the marinade into the meat, massaging it well.

Finally, cover the dish or seal the bag, and place it in the refrigerator. For best results, marinate the chicken overnight or for at least four hours. The marination time allows the vinegar and lemon juice to tenderise the meat, sealing in the juices. It also gives the spices enough time to infuse their flavours into the chicken, resulting in a more flavourful and aromatic dish.

Spices: Cayenne, paprika, coriander, cumin, turmeric, cinnamon

Cayenne pepper is a key ingredient in chicken tikka marinade, and you can adjust the spice level by adding more or less of it. Cayenne pepper is also a component of chilli powder, so you can substitute it with chilli powder or paprika to increase the heat. However, it's important to note that chilli powder blends vary, and some blends may already include cayenne pepper. Smoked paprika will add a smoky flavour to your marinade, but regular paprika can be used if you want to avoid this.

Paprika is another important spice in chicken tikka marinade, providing a signature red colour and a mild heat. It is often used in combination with other spices like coriander, cumin, and cinnamon to create a warm and aromatic blend. Cinnamon is a key spice in garam masala, a traditional Indian spice blend that also includes cardamom, cloves, and black pepper. Adding more cinnamon to your garam masala or using a cinnamon-forward blend will increase the spice level in your chicken tikka marinade.

Coriander is an earthy, tart, and sweet spice that is commonly used in chicken tikka marinade. While it adds flavour, it is not typically considered a heat-contributing spice. However, increasing the amount of coriander in your marinade will enhance the overall flavour profile and can make the spice blend more complex and interesting.

Cumin is another spice that is commonly found in chicken tikka marinade. It has a strong, earthy flavour that can add depth to the dish. While cumin may not significantly increase the heat level, using a generous amount will intensify the overall spiciness of the marinade by enhancing the potency of other spices.

Turmeric has an earthy, bitter flavour with a hint of peppery spice. It is a key ingredient in many Indian dishes, including chicken tikka marinade. While it may not be the primary source of heat, adding a moderate amount of turmeric will enhance the spice level and provide a beautiful golden colour to your dish. It is important to use turmeric sparingly at first, as too much can make the dish bitter.

In summary, to increase the spice level of chicken tikka marinade, focus on adjusting the amounts of cayenne pepper, chilli powder, and paprika. Additionally, enhance the warmth and complexity of the spice blend by being generous with cinnamon, cumin, and turmeric, while also incorporating coriander to elevate the overall flavour profile. Remember to taste your marinade as you adjust the spices, and allow it to rest before making further adjustments, as flavours can change and intensify over time.

Garlic: Freshly crushed, puree, or garlic granules

Garlic is an essential ingredient in chicken tikka masala, adding a savoury kick to the dish's creamy sauce. There are several ways to incorporate garlic into your chicken tikka marinade, each with its own unique impact on the flavour and aroma of the dish.

Freshly crushed garlic is a popular choice for many home cooks. By crushing or mincing garlic cloves, you can create a strong garlic flavour that blends seamlessly with the other spices in the marinade. This method is ideal if you're looking for a robust garlic presence in your chicken tikka.

Alternatively, you can opt for garlic puree, which is simply fresh garlic that has been finely pureed into a smooth paste. Garlic puree is convenient if you're looking for a more subtle garlic flavour that blends effortlessly with other ingredients. It's worth noting that garlic puree may not have the same potency as freshly crushed garlic, so you may need to adjust the amount used in your marinade.

For a quick and convenient option, garlic granules can be used in your chicken tikka marinade. Garlic granules are dehydrated garlic flakes that have been ground into a fine powder. They provide a concentrated garlic flavour without the need for fresh garlic cloves. When using garlic granules, it's important to allow them to rehydrate in the marinade, infusing their flavour into the yogurt or spice mix.

Each of these garlic options will enhance the flavour of your chicken tikka marinade, but the intensity and aroma will vary depending on your choice. Freshly crushed garlic delivers a bold punch, while garlic puree provides a more delicate touch. Garlic granules offer a convenient solution, infusing your marinade with a potent garlic essence.

Adjusting the type and amount of garlic used in your chicken tikka marinade allows you to customise the spice level and flavour profile to your preference. Whether you opt for freshly crushed garlic, garlic puree, or garlic granules, the resulting dish will be a delicious, savoury sensation.

Ginger: Fresh root or ginger paste

Ginger is a key aromatic ingredient in chicken tikka masala, forming the base of the sauce along with onion. It is typically used in its fresh root form, or as a paste.

If you are using fresh ginger root, you will need to finely grate it. This can be done by hand, or with a food processor. Fresh ginger root is added to the dish at the same time as garlic, and cooked in oil until softened. It is important not to brown the ginger and garlic, so be sure to reduce the heat if necessary.

Ginger paste is a convenient alternative to fresh ginger root, and can be used in the same quantity as grated fresh ginger. It is made by blending fresh ginger root with a little water and/or oil, and can be stored in the fridge or freezer for future use. Ginger paste is added to the dish at the same stage as grated ginger, and cooked in the same way.

If you don't have access to fresh ginger, it is possible to substitute dried ginger powder. However, the flavour will not be as strong, so you may wish to use slightly less than the amount of fresh ginger specified in your recipe.

Lemon juice: Adds a tart or sour flavour

Lemon juice is a key ingredient in chicken tikka marinade, adding a tart or sour flavour to the dish. It is added to the yoghurt-based marinade to elevate the dish and balance out the sweetness of the spices. The citrus in the lemon juice also acts as a tenderiser, keeping the chicken moist and juicy.

Lemon juice is often used in the first stage of the marination process. The chicken is cleaned and dried, then sprinkled with salt and left to stand for 5-15 minutes. Lemon juice is then added, along with other ingredients such as garlic and ginger, and the chicken is left to marinate for 6-12 hours. This initial marinade infuses the chicken with flavour and helps to tenderise the meat.

The second stage of the marinade involves adding yoghurt and spices, and the chicken is left to marinate for a further 1-3 hours. It is important not to leave the chicken in this second marinade for too long, as the spices can overpower the meat and release too much water.

While some recipes suggest marinating the chicken overnight, others caution against this, as the acid in the lemon juice may break down the fibres of the chicken. However, this is not a major concern, as chicken is less sensitive to acids than fish or other seafood.

The addition of lemon juice to the chicken tikka marinade is not mandatory, but it does enhance the dish by adding a bright, fresh citrusy flavour. The heat from cooking reduces the tartness of the lemon juice, leaving a subtle citrus note that complements the other flavours in the marinade.

Frequently asked questions