Parmjit's Chicken Tikka

Cooking surfaces

BBQ Temperature

180°C for a direct cook, 220°C if your using the Tandoor Ring


Main ingredient

Cook Type




Served alone or cooked and then added to a curry, this chicken tikka recipe is fabulous. It was passed on to me by an ex-colleague and friend Parmjit who really knows what he’s doing with a curry.

The best way to cook this is on a LetzQ Tandoor Ring.


  • 4 chicken breasts or 6 skinned and deboned chicken thighs
  • 1 tsp coriander seeds, ground
  • 1/2 tsp fresh mint, finely chopped
  • 1 tsp fresh coriander leaf, finely chopped
  • 1/2 tsp turmeric
  • 2 tsp smoked paprika
  • 1/2 tsp hot chilli powder
  • 2 cardamon pods, crushed and the husks discarded
  • 1 tsp salt
  • 1 clove garlic, crushed
  • 1 in fresh root ginger, grated
  • 100g greek yoghurt
  •  2 tbsp lemon juice


  1. Mix all the ingredients except the chicken into a paste.
  2. Add the chicken and coat generously with the tikka sauce.
  3. Leave to marinade overnight.
  4. Place the chicken on skewers and cook either on the Big Green Egg stainless grid at around 180C until cooked through to 74°C or cook on the LetzQ Tandoor Ring at 220°C for a truly authentic result.

Our favourite cook book by far for amazing sauces is Misty Ricardo’s Curry Compendium. We’ve been amazed by the quality of these curries.

Curry Compendium


Served with some cooling raita and some crunchy lettuce this is lovely. I also add the tikka to curry sauces for a wonderful curry. Try a masala or madras sauce.

You can either setup the Egg with direct cooking (no plate setter), or indirectly and cook the chicken on the LetzQ Tandoor Ring for a really authentic taste.

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